Cinnamon Swirl Bundt Cake

This cinnamon swirl bundt cake starts with a super moist, buttery vanilla cake recipe. The cake has a thick layer of cinnamon sugar in the middle, and is then topped with cream cheese icing. The flavor will remind you of a cinnamon bun or coffee cake and is perfect for anyone who loves cinnamon sugar desserts

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: Cinnamon Swirl Bundt Cake

Servings: slices

Author: Fiona Dowling

Equipment

12-cup bundt pan non-stick

Ingredients

Cinnamon Sugar Filling

¾ cup dark brown sugar (158 grams)
1 tablespoon cinnamon
2 tablespoons all-purpose flour

Sour Cream Vanilla Cake

3 cups all-purpose flour (375 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cup unsalted butter (282 grams) softened to room temperature, not starting to melt
1½ cups granulated sugar (300 grams)
¼ cup brown sugar (52 grams) light or dark
¼ cup vegetable oil (60 ml) or canola oil
1 tablespoon vanilla extract
4 large eggs room temperature
¾ cup sour cream (180 ml) full fat, room temperature
¾ cup milk (180 ml) 2% or whole, room temperature

Cream Cheese Icing

4 ounces full-fat cream cheese (112 grams) brick style, room temperature
1½-2 cups powdered sugar (165-220 grams)
1-2 tablepsoons milk as needed

Instructions

Cinnamon Swirl Bundt Cake

Preheat the oven to 350℉ (180℃).
In a medium bowl, stir together the ingredients of the cinnamon swirl with a fork: dark brown sugar, cinnamon, and flour. Set aside.
In a separate large bowl, sift together the dry ingredients for the cake batter: flour, baking powder, baking soda and salt. Give the ingredients a whisk (about 10 seconds). Aside.
In a separate large bowl, beat together the butter, granulated sugar and brown sugar until fluffy. Be sure to turn off the mixer a few times and scrape down the bottom and sides of the bowl to ensure that there are no lumps. Then beat the oil and vanilla into the butter mixture.
With the mixer on a low speed, beat about ⅓ of the dry ingredients into the butter mixture. Then mix in the sour cream. Turn off the mixer and scrape down the bottom and sides of the pan. Mix in another ⅓ of the dry ingredients, turning off the mixer and scraping down the bowl afterwards. Then mix in the milk - I typically do this by hand with a wire whisk to avoid splashing. Lastly, mix in the last ⅓ of the dry ingredients. Be sure to stop mixing once everything is combined.
Grease the bundt pan with non-stick baking spray or pan release. Be sure to get into all of the crevices of the pan. Spoon about ⅓ of the cake batter into the pan and spread into an even layer. Then sprinkle about ½ of the cinnamon sugar filling on top. Spoon another ⅓ of the cake batter and spread into an even layer, then sprinkle the remaining ½ of the cinnamon sugar on top. Lastly, spoon the last ⅓ of the cake batter on top and smooth into an even layer.
Bake in the middle of the preheated oven for about 50-60 minutes. When finished, an inserted toothpick should come out clean or with some cinnamon sugar, but no gooey cake batter. You should see it starting to pull away from the sides of the pan and
Cool the cake in the pan for at least 25 minutes. When ready, very carefully invert the cake onto a cooling rack.

Cream Cheese Icing

Ensure that the cream cheese is very soft. Using an electric mixer or wire whisk, beat/whisk together the cream cheese and 1½ cups powdered sugar until smooth. Mix in a little milk or a little more powdered sugar until the desired thickness is reached. It should be thin enough to pour but still opaque in color.
Carefully transfer the cake to the plate you plan to serve it on. Carefully pour over the cream cheese icing. Optionally, sprinkle with cinnamon.

Notes

Room Temperature Ingredients: Ensure that the butter, eggs, sour cream and milk are all at room temperature before getting started.
Bundt Pans: Be sure to use a non-stick, light colored pan. I do not recommend using an intricately designed bunt pan, as the cake can be more difficult to slide out. Even with a non-stick pan, it is imperative that you grease the pan well. Only grease right before adding the cake batter, so that the grease doesn't slide down the sides of the pan and leave a pool of grease at the bottom.
Storage: Store covered in an airtight container at room temperature for up to 3 days or in the fridge for up to 4 days. If the cake has been in the fridge, let it sit at room temperature for 30-60 minutes before enjoying.
Nutrition: Details are an estimate only, based on 1 slice, assuming the cake is sliced into 10 uniform pieces and all the cream cheese icing is used.

Nutrition