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Introduction

Cinnamon Sugar Bundt Cake brings the warmth and comfort of cinnamon into a beautifully soft, buttery dessert. With its tender crumb, rich flavour, and irresistible sugar coating, this cake captures everything we love about cozy home baking. Each slice delivers that nostalgic combination of cinnamon spice and vanilla sweetness, perfectly balanced in a golden Bundt form. Whether you’re baking for a family gathering, brunch, or a simple weekday treat, this cake never fails to impress. If you loved the warm charm of the Snickerdoodle Bundt Cake, this recipe delivers a similar sweetness with even more cinnamon comfort.

The Irresistible Appeal of Cinnamon

Why Cinnamon is Timeless

Cinnamon adds warmth, depth, and a hint of spice that transforms any dessert from ordinary to unforgettable. Its aroma fills the kitchen, instantly making any gathering feel special.

A Cake with Character

This Bundt cake takes the simplicity of a cinnamon loaf and elevates it into a show-stopping centerpiece. The combination of sugar and spice forms a light, crisp crust, while the inside stays moist and delicate.

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Key Ingredients for the Perfect Cake

The Spice Blend

Ground cinnamon is the star, but balancing it with sugar brings out its natural sweetness. Use fresh cinnamon for the most aromatic results—it makes a noticeable difference.

Butter, Sour Cream, and Vanilla

Butter gives the cake richness, sour cream keeps the texture soft, and vanilla ties everything together. Together, they create a luxurious, melt-in-your-mouth crumb that stays moist for days.

Step-by-Step Baking Process

Preparing the Batter

Preheat oven to 350°F (175°C). Grease a 10–12 cup Bundt pan with butter or nonstick baking spray and dust with flour.
In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
In a large mixing bowl, cream butter and sugar together for about 4 minutes until light and fluffy.
Add eggs one at a time, mixing well after each.
Stir in vanilla extract.
Alternate adding the dry ingredients with sour cream and milk, starting and ending with the dry mix. Mix only until just combined.

Building the Cinnamon Layers

Mix ¼ cup granulated sugar and 1 tablespoon cinnamon in a small bowl. Pour half the batter into the pan, sprinkle half of the cinnamon sugar on top, then add the remaining batter and finish with the rest of the cinnamon sugar. Swirl gently for a marbled look.

Baking and Cooling

Baking the Cake

Bake for 50–60 minutes, or until a toothpick inserted in the centre comes out clean. The top should be lightly golden and fragrant.

Cooling and Releasing

Let the cake cool in the pan for 20 minutes. Invert onto a wire rack and allow it to cool completely before adding glaze or dusting with extra cinnamon sugar.

Optional Glaze and Finishing Touches

Creamy Vanilla Glaze

For an extra touch, whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth. Drizzle over the cooled cake for a glossy finish that complements the cinnamon notes beautifully.

Sugar Coating

If you prefer simplicity, brush the cooled cake lightly with melted butter and roll it gently in cinnamon sugar. It creates a crisp, sweet coating similar to a donut crust.

Expert Baking Tips

Avoid Overmixing

Overmixing can lead to a dense texture. Mix until the flour is just incorporated to keep the crumb light.

Use Room-Temperature Ingredients

Butter, eggs, and sour cream blend better when they’re not cold, ensuring a smoother batter and even bake.

Serving and Variations

Classic Serving Style

Serve slices of this cake warm with a cup of coffee, hot chocolate, or chai tea. It’s also perfect for brunch spreads or dessert tables.

Delicious Variations

Add chopped pecans or walnuts for a nutty crunch. For an autumn twist, stir in a touch of nutmeg or allspice. You can also swap the glaze for a maple drizzle for a comforting seasonal flavour.

Storage and Freezing

Storing the Cake

Keep at room temperature in an airtight container for up to 3 days. To extend freshness, refrigerate for up to a week and bring to room temperature before serving.

Freezing Instructions

Wrap slices individually in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight at room temperature or gently warm in the microwave before serving.

Presentation and Serving Ideas

For Everyday or Celebration

This cake looks beautiful on a cake stand dusted with powdered sugar. Add a few cinnamon sticks or a sprinkle of coarse sugar on top for a rustic, cozy presentation.

Pairing Suggestions

It pairs wonderfully with whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for extra indulgence.

FAQs

Can I use brown sugar instead of white sugar?

Yes. Brown sugar adds a deeper, caramel-like flavour and makes the cake even moister.

Can I make it without sour cream?

You can substitute plain Greek yogurt. It provides the same creamy texture and moisture balance.

How can I prevent the cake from sticking?

Make sure the pan is well-greased and floured, especially in the ridges. Allow the cake to cool slightly before inverting.

Can I double the recipe?

Yes, but bake in two pans. Avoid overfilling a single Bundt pan to prevent overflow and uneven baking.

Conclusion

The Cinnamon Sugar Bundt Cake combines classic simplicity with unbeatable warmth and flavour. With its delicate crumb, sweet cinnamon swirl, and buttery aroma, it’s the kind of dessert that feels like a hug in every bite. Whether served plain, glazed, or coated in sugar, this cake brings comfort and joy to any table. Easy to make and impossible to resist, it’s the perfect blend of home-style baking and elegant presentation—proof that sometimes, the simplest recipes are the most satisfying.