Cinnamon Swirl Bundt Cake

Why Make This Recipe

Cinnamon Swirl Bundt Cake is a delightful treat that combines the warmth of cinnamon with a moist, fluffy cake. It’s perfect for coffee breaks, dessert after dinner, or a special occasion. This cake is simple to make and always impresses friends and family. The sweet cinnamon swirl running through the cake adds a delightful surprise with every bite.

How to Make Cinnamon Swirl Bundt Cake

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1 tablespoon ground cinnamon
• 1/2 cup brown sugar (for swirl)

Directions:

1. Preheat your oven to 350°F (175°C) and grease a Bundt pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture alternately with buttermilk, starting and ending with the flour.
6. In a small bowl, mix brown sugar and cinnamon for the swirl.
7. Pour half of the batter into the prepared pan, sprinkle with half of the cinnamon-sugar mixture, then top with the remaining batter. Lastly, sprinkle the top with the remaining cinnamon-sugar mixture.
8. Bake for 50-60 minutes or until a toothpick comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

How to Serve Cinnamon Swirl Bundt Cake

Cinnamon Swirl Bundt Cake is excellent on its own or with a light dusting of powdered sugar on top. You can also serve it with whipped cream or a scoop of vanilla ice cream for an extra treat. It pairs well with coffee or tea, making it an ideal choice for brunch or afternoon gatherings.

How to Store Cinnamon Swirl Bundt Cake

Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can wrap the cake tightly in plastic wrap and freeze it for up to three months. Just make sure to let it thaw at room temperature before serving.

Tips to Make Cinnamon Swirl Bundt Cake

• Ensure all your ingredients are at room temperature for the best mixing results.
• Don’t overmix the batter; mix just until combined to keep the cake light.
• You can adjust the amount of cinnamon to your taste. Add more for a stronger flavor.
• Use a knife or a toothpick to gently swirl the cinnamon-sugar mixture into the batter for an even distribution.

Variation

For a fun twist, try adding chopped nuts or chocolate chips to the batter along with the cinnamon-sugar swirl. You can also replace part of the all-purpose flour with whole wheat flour for a healthier version.

FAQs

1. Can I use a different type of pan?
Yes, you can use a standard loaf pan, but be aware that baking time may vary. Keep an eye on the cake as it bakes.

2. What can I use instead of buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to thicken.

3. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If it has wet batter on it, give it more time in the oven.

Cinnamon Swirl Bundt Cake

A delightful treat that combines the warmth of cinnamon with a moist, fluffy cake. Perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Brunch, Dessert

Cuisine: American

Calories: 340

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 tablespoon ground cinnamon
• 0.5 cup brown sugar (for swirl)

Wet Ingredients

• 1 cup unsalted butter, softened Best at room temperature
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk Can be substituted

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a Bundt pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture alternately with buttermilk, starting and ending with the flour.
6. In a small bowl, mix brown sugar and cinnamon for the swirl.

Baking

1. Pour half of the batter into the prepared pan, sprinkle with half of the cinnamon-sugar mixture, then top with the remaining batter.
2. Lastly, sprinkle the top with the remaining cinnamon-sugar mixture.
3. Bake for 50-60 minutes or until a toothpick comes out clean.
4. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Notes

Ensure all ingredients are at room temperature for best results. Don’t overmix the batter. Adjust cinnamon to taste. Use a knife or toothpick to swirl cinnamon-sugar mixture evenly.