There’s something magical about the aroma of cinnamon swirling through the air as a cake bakes in the oven. This Amazing Cinnamon Swirl Bundt Cake Recipe with Sour Cream is a showstopper dessert that combines a soft, moist crumb with a ribbon of cinnamon sugar running through the center. It’s perfect for brunch, a cozy afternoon snack, or as a decadent dessert to impress your guests. Trust me, once you try this, it’ll be your go-to recipe for any occasion.
What makes this recipe extra special? The sour cream. It adds incredible moisture and a slight tang that balances the sweetness of the cinnamon sugar. Whether you’re a seasoned baker or someone who simply loves cake (who doesn’t?), this recipe is easy to follow and delivers bakery-worthy results every time.
The Story Behind This Cinnamon Swirl Bundt Cake
This cake has roots in the classic coffee cakes that many of us grew up enjoying. Traditionally served with a cup of coffee or tea, coffee cakes were made to be simple yet incredibly satisfying. The cinnamon swirl in this recipe is a nod to those nostalgic flavors, while the Bundt pan gives it an elegant twist.
I first encountered a cinnamon swirl Bundt cake at a small-town bakery during a road trip. The moment I took a bite, I was hooked. The soft, buttery crumb paired with the warm spice of cinnamon was like a hug in cake form. Over time, I tweaked and tested versions of this recipe until I landed on this sour cream variation. The sour cream not only enhances the texture but also adds a depth of flavor that’s hard to describe—it’s just so good!
This cake is especially comforting during cooler months, when warm spices feel like they belong in every dish. That said, it’s a year-round favorite in my house. It’s the kind of dessert that feels both indulgent and familiar, making it perfect for any gathering or celebration.
Ingredients: What You’ll Need and Substitutions
Let’s break down the key ingredients for this Amazing Cinnamon Swirl Bundt Cake Recipe with Sour Cream, along with some tips and substitution ideas to make it work for you:
- All-Purpose Flour: The base of the cake. For a gluten-free version, use a 1:1 gluten-free baking flour blend.
- Sugar: Granulated sugar sweetens the cake, and brown sugar creates the cinnamon swirl. Feel free to use coconut sugar as a natural alternative.
- Cinnamon: The star of the swirl! Use fresh ground cinnamon for the best flavor.
- Butter: Adds richness and flavor. Unsalted is preferred, but you can use salted butter—just reduce the added salt slightly.
- Sour Cream: Keeps the cake moist and tender. Greek yogurt works beautifully as a substitute.
- Eggs: Provide structure and stability. If needed, replace each egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
- Vanilla Extract: Enhances the overall flavor. Choose pure vanilla for the best results.
- Milk: Helps thin out the batter. Whole milk is ideal, but plant-based milk can be used for a dairy-free option.
- Baking Powder & Baking Soda: These ensure the cake rises properly.
- Salt: Balances the sweetness and enhances flavor.
If you’re looking to add a little extra something, try folding in chopped nuts like pecans or walnuts for a delightful crunch. You could also toss in some chocolate chips for a fun twist.
Equipment Needed
Here’s what you’ll need to make this Bundt cake:
- Bundt Pan: A 10-12 cup capacity Bundt pan works best. Make sure to grease it thoroughly to prevent sticking.
- Mixing Bowls: One for the cake batter and one for the cinnamon swirl mixture.
- Electric Mixer: A hand or stand mixer will make creaming the butter and sugar easier.
- Measuring Cups and Spoons: Precision is key for baking!
- Spatula: For folding and scraping down the sides of the bowl.
If you don’t have a Bundt pan, you can use a 9×13-inch baking dish, but you’ll need to adjust the baking time slightly. Always keep an eye on the cake as it bakes!
How to Make Cinnamon Swirl Bundt Cake
- Prepare the Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour your Bundt pan to prevent sticking.
- Make the Cinnamon Swirl: In a small bowl, combine 1/2 cup (100g) brown sugar and 2 teaspoons cinnamon. Set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups (315g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Cream the Butter and Sugar: In a large bowl, cream 1 cup (226g) unsalted butter and 1 3/4 cups (350g) granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in 3 large eggs, one at a time, followed by 2 teaspoons vanilla extract.
- Incorporate Sour Cream and Milk: Mix in 1 cup (240g) sour cream. Gradually add 1/4 cup (60ml) milk, alternating with the dry ingredients, until the batter is smooth.
- Layer the Batter: Pour half of the batter into the prepared pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Top with the remaining batter and smooth the surface.
- Bake: Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.
Pro tip: Don’t rush the cooling process! Removing the cake from the pan too early could cause it to break.
Cooking Tips & Techniques
- Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature for a smooth batter.
- Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix until just combined.
- Grease Thoroughly: Use a pastry brush to ensure every nook and cranny of the Bundt pan is greased and floured.
- Check for Doneness: Ovens vary, so always test the cake with a toothpick to ensure it’s fully baked.
Variations & Adaptations
- Gluten-Free Version: Use a gluten-free 1:1 baking flour in place of all-purpose flour.
- Dairy-Free Option: Substitute sour cream with a dairy-free yogurt and use plant-based milk.
- Nutty Twist: Add 1/2 cup (60g) of chopped walnuts or pecans to the cinnamon sugar mixture for added texture.
- Chocolate Swirl: Replace the cinnamon sugar mixture with a mix of cocoa powder and sugar for a chocolatey twist.
Feel free to get creative! This cake is a blank canvas for your favorite flavors.
Serving & Storage Suggestions
This Cinnamon Swirl Bundt Cake is best served at room temperature. Dust it with powdered sugar or drizzle a simple vanilla glaze over the top for a touch of elegance.
It pairs wonderfully with a cup of coffee, tea, or even a glass of cold milk. For a complete dessert spread, serve it alongside fresh fruit or a dollop of whipped cream.
To store, wrap the cake tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
Nutritional Information & Benefits
This cake is a treat, but it also offers some perks from its ingredients:
- Cinnamon: Known for its anti-inflammatory and blood sugar-regulating properties.
- Sour Cream: Adds protein and calcium.
- Eggs: Provide essential vitamins and minerals, including vitamin D.
Each slice contains approximately 320 calories, 15g of fat, 40g of carbohydrates, and 5g of protein. Enjoy it in moderation as part of a balanced diet.
Conclusion
So, why should you try this Amazing Cinnamon Swirl Bundt Cake Recipe with Sour Cream? It’s a delightful combination of flavors and textures, easy to make, and perfect for any occasion. Plus, the aroma alone is worth it!
I’d love to hear how your cake turns out! Leave a comment below or share your version on social media. Don’t forget to tag me so I can see your beautiful creations. Happy baking!
FAQs
Can I make this cake ahead of time?
Yes! This cake stays fresh for up to 3 days at room temperature and tastes even better the next day as the flavors meld together.
What’s the best way to grease a Bundt pan?
Use softened butter or a non-stick baking spray with flour. Make sure to cover every crevice to prevent sticking.
Can I use a different pan?
Yes, a 9×13-inch pan works, but baking time will vary. Start checking for doneness around the 40-minute mark.
Can I freeze this cake?
Absolutely! Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
What glaze works well with this cake?
A simple vanilla glaze or cream cheese glaze pairs beautifully with the cinnamon flavors.