Oh my goodness, let me tell you about my Cinnamon Swirl Sour Cream Bundt Cake! It’s the kind of cake that makes your kitchen smell like a warm hug—sweet, cozy, and just divine! The moment you slice into it, you’re greeted by this beautiful swirl of cinnamon that dances with the moist, rich cake. I often whip this up for special occasions, like family gatherings or when I just want to impress my friends. Trust me, nothing beats the joy of seeing everyone’s faces light up when they take that first bite. It’s a true crowd-pleaser, and I can’t wait for you to experience the deliciousness yourself!
Ingredients List
Gather these simple yet essential ingredients to create your own Cinnamon Swirl Sour Cream Bundt Cake:
2 cups all-purpose flour: This is the base of your cake, providing structure and fluffiness.
1 teaspoon baking powder: Helps the cake rise, making it light and airy.
1/2 teaspoon baking soda: Works with the sour cream to enhance the cake’s texture.
1/2 teaspoon salt: Balances the sweetness and enhances the overall flavor.
1 cup unsalted butter, softened: Adds richness and moisture; make sure it’s soft for easy creaming!
1 1/2 cups sugar: Sweetness is key, and this will give your cake that delightful flavor.
3 large eggs: Bind everything together and add moisture; they should be at room temperature for best results.
1 teaspoon vanilla extract: A splash of vanilla adds a lovely aromatic note to the cake.
1 cup sour cream: This is what makes the cake incredibly moist and gives it a slight tang.
1 tablespoon ground cinnamon: The star of the show! It creates that wonderful swirl and warm flavor.
1/2 cup brown sugar: Adds depth and a hint of caramel flavor to the cinnamon swirl.
How to Prepare Cinnamon Swirl Sour Cream Bundt Cake
Preheat and Prepare Your Bundt Pan
First things first, let’s get that oven preheating to 350°F (175°C). Preheating is super important because it helps your cake rise perfectly. While that’s happening, grab your bundt pan and give it a good greasing with butter or baking spray, then add a sprinkle of flour. This will ensure that your gorgeous cake releases easily without any sticky drama later on!
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until they’re well combined. This step is crucial because it evenly distributes the leavening agents and salt throughout the flour. You want to avoid any clumps, so take a moment to really mix it up. A good blend here sets the stage for the lightest, fluffiest cake!
Cream the Butter and Sugar
Now, in another large bowl, it’s time to cream your softened butter and sugar together. Using a hand mixer or stand mixer, beat them until the mixture is light and fluffy—think pale yellow and airy! This usually takes about 3-5 minutes. The goal here is to incorporate air into the butter, which is what gives your cake that lovely lift and tender crumb.
Combine Wet Ingredients
Once your butter and sugar are fluffy, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and sour cream. Make sure everything is well combined and smooth. The sour cream adds that rich moisture, so don’t skip it! You should have a luscious, creamy mixture that’s ready to bring some magic to your dry ingredients.
Combine Dry and Wet Mixtures
Now, gradually add your dry ingredients to the wet mixture, about a third at a time. Mix gently until just combined. You don’t want to overmix here—stop as soon as you see no dry flour! This helps keep your cake tender and prevents it from getting tough. You’re aiming for a smooth, thick batter that’s ready for the next step!
Prepare the Cinnamon Swirl
In a small bowl, mix together the brown sugar and ground cinnamon. This is your magical swirl that’ll create that beautiful flavor and aroma. Just give it a good stir until it’s evenly blended, and you’re ready to get swirling!
Assemble the Cake
Time to layer your batter! Pour half of the cake batter into the prepared bundt pan, then sprinkle half of the cinnamon mixture on top. Next, add the remaining batter and finish with the rest of the cinnamon swirl. Use a knife or skewer to gently swirl it together—don’t overdo it; you want to see that beautiful cinnamon pattern once it’s baked!
Bake the Cake
Pop the bundt pan into your preheated oven and bake for about 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached. Keep an eye on it as it bakes—every oven is a little different, so you want your cake to be perfectly golden and inviting!
Tips for Success
To ensure your Cinnamon Swirl Sour Cream Bundt Cake turns out perfectly, measure your ingredients accurately—using a kitchen scale can really help! Make sure your butter is softened but not melted for the best creaming results. Store any leftovers in an airtight container at room temperature for up to three days, or in the fridge for up to a week. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap for up to two months. Trust me, it’s worth the wait!
Nutritional Information
Here’s an estimated breakdown of the nutritional content for each slice of my delicious Cinnamon Swirl Sour Cream Bundt Cake:
Calories: 350
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 200mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 22g
Protein: 4g
Keep in mind that these values are estimates and can vary based on specific brands or ingredient choices you use. But don’t let numbers hold you back from enjoying this delightful cake!
FAQ Section
Can I use a different type of flour?
Absolutely! While all-purpose flour gives the best results, you can experiment with cake flour for an even lighter texture. If you’re looking for a gluten-free option, a 1:1 gluten-free flour blend could work too. Just keep in mind that the texture might vary slightly, but it should still be delicious!
How do I store leftovers?
To keep your Cinnamon Swirl Sour Cream Bundt Cake fresh, store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week, or freeze individual slices tightly wrapped in plastic wrap for up to two months. Just let them thaw in the fridge before you dig in!
Can I add nuts or other ingredients?
You bet! Chopped walnuts or pecans would add a lovely crunch and flavor to the cake. You can also toss in some chocolate chips for a sweet twist or even swap in some apples or raisins for a fruity variation. Just be sure to keep the batter balanced!
What can I serve with this cake?
This cake is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of caramel or chocolate sauce would also be a delicious addition! Pair it with a cup of coffee or tea for the perfect afternoon treat.
Why You’ll Love This Recipe
Quick preparation—whip it up in just about 20 minutes!
Deliciously moist with a rich, cinnamon-infused flavor that’s hard to resist.
Versatile enough to enjoy any time of year—perfect for gatherings or cozy nights in.
Stunning presentation with that gorgeous bundt shape and beautiful cinnamon swirl.
Easy to customize with nuts, chocolate, or other mix-ins for a personal touch.
A moist and flavorful bundt cake with a cinnamon swirl and sour cream.
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 tablespoon ground cinnamon
1/2 cup brown sugar
Instructions
Preheat your oven to 350°F (175°C).
Grease and flour a bundt pan.
In a bowl, mix flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one by one, then mix in the vanilla and sour cream.
Gradually add dry ingredients to the wet mixture.
In a small bowl, combine brown sugar and cinnamon.
Pour half the batter into the bundt pan, sprinkle with half the cinnamon mixture, then add the remaining batter and top with the rest of the cinnamon mixture.
Bake for 50-60 minutes or until a toothpick comes out clean.
Let cool for 10 minutes before inverting onto a plate.
Notes
Store leftovers in an airtight container.
Can be served with a glaze if desired.
Make sure to measure ingredients accurately for best results.
Prep Time:20 minutes
Cook Time:60 minutes
Category:Dessert
Method:Baking
Cuisine:American
Nutrition
Serving Size:1 slice
Calories:350
Sugar:22g
Sodium:200mg
Fat:15g
Saturated Fat:9g
Unsaturated Fat:6g
Trans Fat:0g
Carbohydrates:50g
Fiber:1g
Protein:4g
Cholesterol:70mg
Keywords: Cinnamon Swirl Sour Cream Bundt Cake
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