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Cinnamon Swirl Sour Cream Bundt Cake

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A comforting bundt cake filled with sweet cinnamon swirls and a moist, tender crumb, perfect for sharing on special occasions or quiet afternoons.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1/3 cup light brown sugar, packed
  • 2 tsp ground cinnamon
  • 1/4 cup chopped walnuts or pecans (optional)
  • 1 cup powdered sugar
  • 1–2 tbsp milk or cream
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan generously.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Mix together the flour, baking powder, baking soda, and salt in another bowl.
  5. Add the dry mixture to the creamed mixture alternately with the sour cream.
  6. Blend together brown sugar and cinnamon for the cinnamon sugar mixture.
  7. Pour half of the batter into the bundt pan, sprinkle with half of the cinnamon sugar, then pour in the remaining batter and top with the rest of the cinnamon sugar.
  8. Swirl the cinnamon sugar mixture into the batter gently with a knife.
  9. Bake for 50-60 minutes or until a toothpick comes out clean.
  10. Cool the cake in the pan for 10 minutes before inverting onto a serving plate.
  11. Whisk together powdered sugar, milk or cream, and vanilla extract to make the glaze and drizzle over the cake.

Notes

Serve with vanilla ice cream or whipped cream for added delight. Store wrapped at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

Find it online: https://thestationrecipes.com/cinnamon-swirl-bundt-cake-with-sour-cream/

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