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Cinnamon Swirl Bundt Cake

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This cake brings back memories of Sunday mornings when the smell of cinnamon filled the kitchen before anyone was even awake. Tender, buttery, and laced with a warm swirl of sugar and spice, it’s a cake that feels like a hug in every bite. Dust it with powdered sugar and share it with someone you love—it’s made for moments like these.

Ingredients

Scale

For the Cake:

2 cups all-purpose flour

1½ tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

1 cup (2 sticks) unsalted butter, softened

1½ cups granulated sugar

3 large eggs

1 tsp vanilla extract

1 cup sour cream

For the Swirl:

½ cup packed brown sugar

1 tbsp ground cinnamon

For Finishing:

Powdered sugar (for dusting)

Instructions

Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.

In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

In another large bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, mixing well. Stir in vanilla and sour cream.

Gradually add dry ingredients to the wet mix until just combined.

In a small bowl, combine brown sugar and cinnamon for the swirl.

Pour half the batter into the Bundt pan. Sprinkle cinnamon-sugar mixture evenly. Add remaining batter and smooth the top.

Bake for 45–55 minutes or until a toothpick comes out clean.

Cool, then invert onto a plate. Dust with powdered sugar before serving.

Nutrition

Find it online: https://flavorscroll.com/cinnamon-swirl-bundt-cake/