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)
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