Description
A delightful bundt cake with a tender texture, filled with a warm swirl of cinnamon and sugar, perfect for any occasion.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- ½ cup milk
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar
- 2–3 tablespoons milk (for glaze)
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour your bundt pan thoroughly.
- Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
- Beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and vanilla extract.
- Alternate adding dry ingredients and milk to the wet mixture, starting and ending with dry ingredients; mix until just combined.
- Combine brown sugar and cinnamon in a small bowl.
- Pour half of the batter into the bundt pan and sprinkle cinnamon-sugar mixture over it, then pour the remaining batter on top.
- Swirl the batter gently using a butter knife.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool in the pan for 15 minutes before inverting onto a wire rack.
- Whisk together powdered sugar, milk, and vanilla for the glaze and drizzle over the cooled cake.
Notes
For a dairy-free option, substitute Greek yogurt for sour cream or use coconut oil.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg