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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.

Ingredients

  • 1 cup butter, softened
  • 2 cups white sugar
  • 2 eggs
  • 2 cups sour cream
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ cup white sugar (for swirl)
  • 2 teaspoons ground cinnamon (for swirl)
  • ½ cup chopped walnuts (optional, for swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
  2. 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.
  3. 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.
  4. In a small bowl, combine ½ cup sugar and cinnamon. Stir in chopped walnuts if using.
  5. 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.
  6. Swirl the batter gently with a knife to create a marbled effect.
  7. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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

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