Description
Soft, buttery Bundt cake swirled with cinnamon sugar. Perfectly moist and simple to bake — ideal for breakfast, dessert, or any cozy moment.
Ingredients
All-purpose flour – 2 ½ cups
Baking soda – 1 tsp
Baking powder – 1 tsp
Unsalted butter – 1 cup
Granulated sugar – 2 cups
Eggs – 4 large
Vanilla extract – 1 tsp
Sour cream – 1 cup
Chopped walnuts (optional) – ½ cup
Granulated sugar (for swirl) – ⅓ cup
Ground cinnamon (for swirl) – 2 tsp
Instructions
1. Preheat oven to 350°F (175°C). Grease a Bundt pan thoroughly.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract.
5. In a separate bowl, whisk flour, baking soda, and baking powder.
6. Alternate adding dry ingredients and sour cream, mixing gently after each addition.
7. Pour half the batter into the pan, sprinkle cinnamon sugar evenly, and top with remaining batter.
8. Swirl gently with a knife for the marble effect.
9. Bake for 45–50 minutes or until a toothpick comes out clean.
10. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before slicing.
Notes
Don’t overmix the batter to keep the cake tender.
Let the cake cool completely before slicing.
Add nuts or fruit for extra texture and flavor.
Store at room temperature up to 3 days or freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg