Why You’ll Love This Recipe

It uses sour cream to keep the cake tender and moist.
The cinnamon-sugar swirl adds a burst of warm flavor and visual appeal.
It’s made in a 10-inch Bundt pan, so it presents beautifully right from the pan.
With prep and baking combined, you’ll have a delicious cake in about an hour and twenty minutes.
It’s versatile — you can serve it plain, with glaze, or even slice it and layer with frosting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white sugar
butter, room temperature
large eggs
vanilla extract
all-purpose flour
baking soda
baking powder
sour cream
chopped walnuts
for the swirl filling: white sugar + ground cinnamon

Directions

Preheat your oven to 400°F (205°C). Grease a 10-inch Bundt pan.
In a large bowl, beat the sugar and butter with an electric mixer until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and baking powder.
Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined.
Fold in the chopped walnuts.
Spoon half the batter into the prepared Bundt pan.
In a small bowl, mix the cinnamon and sugar for the swirl. Sprinkle evenly over the batter.
Spoon the remaining batter over the cinnamon layer, covering it as evenly as possible.
Bake at 400°F for 8 minutes, then reduce heat to 350°F (175°C) and continue baking for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 5 minutes, then invert onto a rack or plate and cool completely.

Servings and timing

Serves: 12 slices
Prep time: 30 minutes
Bake time: 50 minutes
Total time: approximately 1 hour 20 minutes

Variations

Swap chopped walnuts for pecans or sliced almonds.
Add a drizzle of powdered sugar glaze for a sweet finish.
Mix in ground cardamom or nutmeg to the swirl for extra spice.
Substitute half the sour cream with Greek yogurt for a lighter touch.
Fold in mini chocolate chips or dried cranberries for a twist.

Storage/Reheating

Store at room temperature in an airtight container for up to 3 days.
Refrigerate leftovers for up to 4 days; bring to room temperature before serving.
To reheat, microwave slices for 10–15 seconds or warm in a 300°F (150°C) oven for 5–8 minutes.
Freeze cooled cake or slices wrapped tightly for up to 3 months. Thaw at room temperature before serving.

FAQs

Does the oven really start at 400°F and then drop to 350°F?

Yes, the initial high heat helps the cake rise quickly, then lowering the temperature allows it to bake evenly without drying out.

Can I use yogurt instead of sour cream?

Yes, plain Greek yogurt can be used in equal amounts, though the cake may be slightly less rich.

Do I need to use a 10-inch Bundt pan?

A 10-inch Bundt pan is ideal for this recipe. Using a smaller pan may cause overflow and require longer bake time.

What if I don’t have a Bundt pan?

You can use a loaf or 9×13-inch pan instead, but adjust the bake time accordingly and monitor closely for doneness.

Why are walnuts included in the batter?

Walnuts add crunch and a nutty contrast to the soft, sweet cake. You can omit or substitute them based on preference.

My cake is browning too fast on top. What should I do?

If the top browns before the center is done, loosely cover it with foil midway through baking.

How do I know when the cake is fully baked?

Insert a toothpick into the center — if it comes out clean or with dry crumbs, the cake is done.

Can I freeze this cake?

Yes. Wrap the cooled cake or slices in plastic wrap and freeze for up to 3 months. Thaw before serving.

How should I adjust the bake time if I halve the recipe?

If halving, use a smaller pan and start checking for doneness 5–10 minutes earlier than the original time.

Can I make this cake gluten-free?

Yes, by using a 1:1 gluten-free flour substitute. Be aware that texture and moisture levels may vary slightly.

Conclusion

Cinnamon Swirl Bundt Coffee Cake is a cozy, flavorful treat that’s perfect for casual mornings or special occasions. With its moist texture, fragrant cinnamon swirl, and beautiful Bundt presentation, it’s a go-to recipe for anyone craving classic comfort in cake form. Serve it warm, fresh, or even frozen and thawed — it’s delicious every time.

Cinnamon Swirl Bundt Coffee Cake

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This Cinnamon Swirl Bundt Coffee Cake is a moist and buttery cake with a rich cinnamon-sugar swirl throughout. Perfect for breakfast, brunch, or dessert, it’s easy to make and sure to impress with its beautiful bundt shape and classic flavor.

Author: Emily
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Yield: 16 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla.
In a separate bowl, mix together the flour, baking powder, and baking soda. Gradually stir the dry ingredients into the wet mixture until just blended.
In a small bowl, combine ½ cup sugar and cinnamon. Stir in chopped walnuts if using.
Spread 1/3 of the batter into the prepared pan, then sprinkle 1/3 of the cinnamon-sugar mixture over it. Repeat the layers twice, ending with cinnamon-sugar mixture on top.
Swirl the batter gently with a knife to create a marbled effect.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

For added texture and flavor, toast the walnuts before adding to the swirl mix.
This cake freezes well; wrap tightly and freeze for up to 3 months.
Serve with a dusting of powdered sugar or a simple glaze if desired.

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 30g
Sodium: 200mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg