Description
A warm and comforting Cinnamon Swirl Bundt Cake made with buttery batter and layers of cinnamon-sugar, perfect for cozy gatherings or a sweet afternoon treat.
Ingredients
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 cup whole milk or buttermilk
2 tsp vanilla extract
1 tbsp ground cinnamon
1/4 cup granulated sugar (for swirl)
1/2 cup powdered sugar (for glaze)
1–2 tbsp milk (for glaze)
Instructions
1. Preheat oven to 350°F (175°C) and grease a Bundt pan thoroughly with butter and flour or non-stick spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, beating well after each. Stir in vanilla.
5. Alternate adding the flour mixture and milk into the wet ingredients, mixing just until combined.
6. In a small bowl, mix 1/4 cup sugar with cinnamon for the swirl.
7. Pour half the batter into the Bundt pan, then sprinkle with half the cinnamon-sugar. Repeat with remaining batter and swirl mixture.
8. Bake for 50–60 minutes or until a toothpick comes out clean. Cool in pan 10 minutes before turning out onto a wire rack.
9. Once cooled, whisk powdered sugar with milk to make glaze and drizzle over the cake.
Notes
For added depth, include a dash of nutmeg or swap some sugar for maple syrup. Cake can be frozen without glaze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: cinnamon swirl bundt cake, cinnamon bundt cake, easy bundt cake