Introduction to Cinnamon Swirl Sour Cream Bundt Cake

There’s something magical about the aroma of a freshly baked cake wafting through the house, isn’t there? The Cinnamon Swirl Sour Cream Bundt Cake is my go-to recipe for those moments when I want to impress my family or simply indulge in a sweet treat. It’s buttery, tender, and swirled with cinnamon sugar, making it a delightful dessert for any occasion. Whether you’re hosting a gathering or just need a quick pick-me-up, this cake is the perfect solution. Trust me, once you take a bite, you’ll understand why it’s a favorite in my kitchen!

Why You’ll Love This Cinnamon Swirl Sour Cream Bundt Cake

This Cinnamon Swirl Sour Cream Bundt Cake is a dream come true for busy bakers like me! It’s incredibly easy to whip up, taking just over an hour from start to finish. The rich, buttery flavor combined with the warm cinnamon swirl creates a taste sensation that’s hard to resist. Plus, it’s perfect for any occasion, whether it’s a cozy family dinner or a festive gathering with friends. You’ll be the star of the show!

Ingredients for Cinnamon Swirl Sour Cream Bundt Cake

Gathering the right ingredients is the first step to creating this delightful Cinnamon Swirl Sour Cream Bundt Cake. Here’s what you’ll need:

Sour cream: Adds moisture and richness, making the cake tender.
Butter: Softened butter is key for a fluffy texture; it brings a rich flavor.
Granulated sugar: Sweetens the cake and helps create that lovely golden crust.
Eggs: They bind the ingredients together and add structure to the cake.
All-purpose flour: The backbone of the cake, providing the necessary structure.
Baking powder: This leavening agent helps the cake rise beautifully.
Baking soda: Works with the sour cream to create a light texture.
Salt: Enhances the flavors and balances the sweetness.
Vanilla extract: Adds a warm, aromatic flavor that complements the cinnamon.
Cinnamon and brown sugar: This duo creates the signature swirl that makes each slice irresistible.
Powdered sugar: Used for the glaze, it adds a sweet finishing touch.
Milk: Helps achieve the perfect consistency for the glaze.

For those looking to switch things up, you can use Greek yogurt instead of sour cream for a tangy twist. If you’re out of brown sugar, a mix of granulated sugar and a touch of molasses can work in a pinch. Remember, the exact quantities are at the bottom of the article and available for printing!

How to Make Cinnamon Swirl Sour Cream Bundt Cake

Step 1: Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). While that’s warming up, generously grease your Bundt pan. Trust me, this step is crucial! A well-greased pan ensures that your Cinnamon Swirl Sour Cream Bundt Cake releases easily after baking, leaving you with a beautiful cake to show off.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 3-5 minutes. Next, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, mix in the sour cream and vanilla extract. This creates a rich, moist base for your cake that’s simply irresistible!

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is important! Gradually add this dry mixture to your wet ingredients, mixing until just combined. This ensures that the leavening agents are evenly distributed, giving your Cinnamon Swirl Sour Cream Bundt Cake that perfect rise.

Step 4: Layer the Batter

Now it’s time to create that signature swirl! Pour half of the batter into the prepared Bundt pan. Then, sprinkle the cinnamon-brown sugar mixture evenly over the batter. Finally, top it off with the remaining batter. This layering technique is what makes each slice a delightful surprise!

Step 5: Bake the Cake

Pop your Bundt pan into the preheated oven and bake for 50–55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once baked, let it cool in the pan for about 15 minutes before inverting it onto a wire rack. This cooling time is crucial for achieving that perfect texture!

Step 6: Prepare the Glaze

While your cake is cooling, whisk together the powdered sugar and milk in a small bowl until smooth. Once the cake has cooled completely, drizzle the glaze over the top. This sweet finish adds a lovely touch to your Cinnamon Swirl Sour Cream Bundt Cake, making it even more irresistible!

Tips for Success

Make sure your butter is softened to room temperature for easy creaming.
Don’t skip the cooling time; it helps the cake set properly.
Use a toothpick to check for doneness; it should come out clean.
For a fun twist, add nuts or chocolate chips to the batter.
Store leftovers in an airtight container to keep them fresh.

Equipment Needed

Bundt pan: Essential for that beautiful shape; a regular cake pan can work in a pinch.
Mixing bowls: Use at least two; one for wet ingredients and one for dry.
Electric mixer: Makes creaming butter and sugar a breeze; a whisk can work too.
Measuring cups and spoons: Accurate measurements are key for baking success.
Cooling rack: Helps the cake cool evenly; a plate can substitute if needed.

Variations

Nutty Delight: Add chopped walnuts or pecans to the batter for a crunchy texture.
Chocolate Swirl: Mix in cocoa powder with the cinnamon-brown sugar for a chocolatey twist.
Fruit Infusion: Incorporate fresh blueberries or diced apples for a fruity flavor.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a celiac-friendly treat.
Vegan Version: Replace eggs with flax eggs and use plant-based butter and yogurt for a vegan-friendly cake.

Serving Suggestions

Pair with Coffee: A warm slice of Cinnamon Swirl Sour Cream Bundt Cake goes perfectly with a steaming cup of coffee or tea.
Fresh Berries: Serve with a side of fresh berries for a pop of color and flavor.
Whipped Cream: Top with a dollop of whipped cream for an extra indulgent treat.
Presentation: Dust with powdered sugar before serving for a beautiful finish.

FAQs about Cinnamon Swirl Sour Cream Bundt Cake

Can I make this cake ahead of time?

Absolutely! The Cinnamon Swirl Sour Cream Bundt Cake actually tastes even better the next day. Just store it in an airtight container at room temperature to keep it fresh.

What can I substitute for sour cream?

If you don’t have sour cream on hand, Greek yogurt works wonderfully as a substitute. It will still give your cake that moist texture and tangy flavor.

How do I know when the cake is done baking?

To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your Cinnamon Swirl Sour Cream Bundt Cake is ready to come out of the oven!

Can I freeze the cake?

Yes, you can freeze this cake! Just wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the fridge overnight before serving.

What’s the best way to store leftovers?

Store any leftover slices in an airtight container at room temperature. This will keep your Cinnamon Swirl Sour Cream Bundt Cake moist and delicious for days!

Final Thoughts

Every time I bake this Cinnamon Swirl Sour Cream Bundt Cake, it feels like a warm hug from the inside out. The buttery texture and sweet cinnamon swirl create a delightful experience that brings smiles to my family’s faces. It’s more than just a cake; it’s a way to create memories and share love. Whether it’s a special occasion or a simple afternoon treat, this cake never fails to impress. I hope you find as much joy in baking and sharing it as I do. Happy baking, and may your kitchen be filled with sweet aromas!

Cinnamon Swirl Sour Cream Bundt Cake is Irresistible!

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Author: Dishyo
Total Time: 1 hour 10 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

A buttery, tender Bundt cake swirled with cinnamon sugar and drizzled with vanilla glaze perfection.

Ingredients

Scale

1 cup sour cream
1 cup butter, softened
2 cups granulated sugar
3 large eggs
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tsp vanilla extract
⅓ cup brown sugar + 2 tbsp cinnamon (swirl)
1 cup powdered sugar + 2 tbsp milk (glaze)

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Instructions

Preheat oven to 350°F (175°C) and grease a Bundt pan generously.
Cream butter and sugar until light and fluffy; beat in eggs one at a time, then mix in sour cream and vanilla.
In a separate bowl, whisk flour, baking powder, baking soda, and salt; gradually add to the wet mixture.
Pour half the batter into the Bundt pan, sprinkle cinnamon-brown sugar mixture evenly, then top with remaining batter.
Bake for 50–55 minutes or until a toothpick comes out clean. Cool 15 minutes before inverting.
Whisk powdered sugar and milk for glaze; drizzle over cooled cake.
Slice and enjoy the cinnamon swirl in every buttery bite.

Notes

Ensure the butter is softened for easier creaming.
Let the cake cool completely before adding the glaze for better adherence.
Store leftovers in an airtight container at room temperature.

Prep Time: 20 minutes
Cook Time: 50-55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg