Cinnamon Swirl Bundt Cake
A delightful dessert with rich flavor and inviting aroma, perfect for any gathering.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
Wet Ingredients
- 1.5 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
Cinnamon-Sugar Mixture
- 0.5 cups brown sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition, then stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Combining Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the dry ingredients until just combined.
- In a small bowl, mix the brown sugar and cinnamon together.
Assembly
- Pour half of the cake batter into the bundt pan, sprinkle half of the cinnamon-sugar mixture on top, then add the remaining cake batter and top with the remaining cinnamon-sugar mixture.
- Using a skewer or knife, gently swirl through the batter to create a marbled effect.
Baking
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate.
Notes
Serve warm or at room temperature, pairs well with coffee or tea. Drizzle with glaze for added sweetness. For storage, keep in an airtight container for up to 3 days at room temperature, or refrigerate wrapped tightly for up to a week.