Cinnamon Swirl Bundt Cake Recipe
Introduction
The Cinnamon Swirl Bundt Cake is a delightful treat featuring a moist cake layered with a fragrant cinnamon swirl. Perfect for breakfast, dessert, or a cozy snack with coffee.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 3 large eggs
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter, softened
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.
- Step 2: In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time until fully incorporated.
- Step 3: Gradually add the flour to the mixture, stirring until a smooth batter forms.
- Step 4: In a small bowl, combine the cinnamon with a few tablespoons of sugar. Set aside.
- Step 5: Spoon half of the batter into the bundt pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Add the remaining batter on top, then use a knife or skewer to gently swirl the cinnamon through the batter.
- Step 6: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7: Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before slicing.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract to the batter.
- Try adding chopped nuts or raisins to the cinnamon swirl for added texture.
- Use brown sugar instead of granulated sugar for a richer cinnamon swirl.
- If you don’t have a bundt pan, a tube or tube-type pan works well too.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices gently in the microwave for 15-20 seconds or until just heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute the butter with oil?
Yes, you can replace butter with an equal amount of vegetable oil, but the cake may have a slightly different texture and a less rich flavor.
How do I prevent the cinnamon swirl from sinking?
Swirling gently and layering the batter carefully helps keep the cinnamon swirl visible and evenly distributed. Avoid overmixing after adding the cinnamon sugar.
PrintCinnamon Swirl Bundt Cake Recipe
This Cinnamon Swirl Bundt Cake is a moist and tender cake featuring a deliciously spiced cinnamon swirl running through every slice. Perfect for breakfast, brunch, or dessert, this classic cake combines a buttery vanilla batter with a sweet and aromatic cinnamon filling, baked to golden perfection in a bundt pan.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake Batter
- 2 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 cup whole milk
- 2 ½ tsp baking powder
- ½ tsp salt
For the Cinnamon Swirl
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 3 tbsp unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, making sure to coat all crevices to ensure easy release after baking.
- Make the Batter: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture alternately with milk, beginning and ending with the dry ingredients, mixing just until combined.
- Prepare the Cinnamon Swirl: In a small bowl, combine the brown sugar and ground cinnamon. Stir in the melted butter until the mixture is crumbly and well blended.
- Layer the Cake and Swirl: Spoon about one-third of the batter into the prepared bundt pan. Sprinkle about half of the cinnamon mixture evenly over the batter. Add another third of the batter, then the remaining cinnamon mixture. Top with the last third of the batter and gently smooth the surface.
- Bake: Place the bundt pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean and the cake is golden brown.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes. Then invert it onto a wire rack to cool completely before slicing and serving.
Notes
- Ensure butter and eggs are at room temperature for better mixing and texture.
- You can substitute whole milk with buttermilk for a slightly tangier taste and more tender crumb.
- For an extra crunch, add chopped nuts into the cinnamon swirl mixture.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Keywords: Cinnamon Swirl Cake, Bundt Cake, Cinnamon Cake, Dessert, Breakfast Cake, Moist Cake
