Cinnamon Swirl Bundt Cake
Bake a Cinnamon Swirl Bundt Cake that is soft, moist, and bursting with warm cinnamon flavor, perfect for coffee or tea.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Optional Ingredients
- 0.5 cup chopped nuts optional, such as walnuts or pecans
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture, alternating with the buttermilk, mixing until just combined.
- In a small bowl, mix cinnamon with a bit of sugar (optional) for the swirl.
Baking
- Pour half of the batter into the prepared bundt pan, sprinkle with the cinnamon mixture, then add the remaining batter.
- Use a knife or skewer to swirl the batter for a marbling effect.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes before inverting onto a wire rack.
Notes
Slice the cake into generous pieces and serve with coffee or tea. Dust with powdered sugar for an elegant touch or serve with ice cream for dessert. Store covered with plastic wrap or in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 25g