Description
A moist and tender cake with swirls of cinnamon sugar, perfect for any gathering.
Ingredients
Scale
- ¾ cup unsalted butter (room temperature)
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ⅔ cup granulated sugar (for filling)
- ¼ cup ground cinnamon
- ½ cup whipping cream (or sour cream/Greek yogurt)
- ½ cup milk of choice
- 1 cup powdered sugar (for icing)
- 2–3 tablespoons cream or milk (for icing)
- ½ teaspoon vanilla extract (for icing)
Instructions
- Preheat your oven to 350°F and grease a bundt pan well.
- Create the cinnamon sugar mixture by combining ⅔ cup granulated sugar and ground cinnamon in a bowl; set aside.
- Cream the softened butter and 1 ½ cups of sugar until fluffy and light.
- Add the eggs one at a time, incorporating each fully before moving to the next. Stir in the vanilla extract last.
- Whisk together the flour and baking powder in a separate bowl. Gradually add this mixture to the wet ingredients, alternating with the whipping cream and milk until smooth and combined.
- Pour half of the batter into the prepared bundt pan, followed by half of the cinnamon sugar mixture. Layer on the remaining batter, topping with the rest of the cinnamon sugar.
- Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for a bit before transferring it to a wire rack. Allow it to cool completely, then drizzle with icing made from powdered sugar, cream, and vanilla.
Notes
Store covered at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg