Cinnamon Swirl Sour Cream Bundt Cake
A buttery, ultra-moist Bundt cake with a ribbon of cinnamon-sugar running through the center and a sweet vanilla glaze on top.
Ingredients
Cake
1 cup (227 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
3 cups (375 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (240 g) sour cream
Cinnamon Swirl
⅓ cup (65 g) brown sugar
2 tsp ground cinnamon
¼ cup (30 g) chopped pecans or walnuts (optional)
Vanilla Glaze
1½ cups (180 g) powdered sugar
2–3 tbsp milk
1 tsp vanilla extract
Instructions
Prepare the Pan
Preheat oven to 325°F (165°C).
Thoroughly grease and flour a 10- to 12-cup Bundt pan.
Make the Batter
Beat butter and sugar until light and fluffy, about 4–5 minutes.
Add eggs one at a time, beating well after each addition.
Mix in vanilla.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix just until combined.
Make the Cinnamon Swirl
Combine brown sugar, cinnamon, and nuts (if using).
Assemble
Spoon half of the batter into the prepared Bundt pan.
Sprinkle the cinnamon-sugar mixture evenly over the batter.
Carefully spread the remaining batter on top.
Gently swirl with a knife a few times for a marbled effect.
Bake
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes.
Invert onto a wire rack and cool completely.
Make the Glaze
Whisk together powdered sugar, milk, and vanilla until smooth.
Drizzle over the cooled cake.
Optional Variations
Add 1 cup chopped apples for an apple-cinnamon version.
Mix ½ cup toasted pecans into the batter.
Replace the vanilla glaze with a cream cheese glaze for extra richness.
Storage
Store covered at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freezes well for up to 3 months.
Yield: 12–16 servings
