Cinnamon Swirl Bundt Cake 

This Cinnamon Swirl Bundt Cake is a nostalgic dessert that brings the warmth of cinnamon and the richness of sour cream into a beautifully swirled, moist cake. Inspired by a cherished family recipe, it's perfect for Sunday gatherings, brunches, or as a comforting treat with a cup of coffee. The tender crumb and delightful cinnamon ribbons make each slice a comforting indulgence.

Ingredients

For the Cake:

• 2 cups all-purpose flour
  
  

• 1½ teaspoons baking powder
  
  

• 1 teaspoon baking soda
  
  

• ½ teaspoon salt
  
  

• 1 teaspoon ground cinnamon
  
  

• 1 cup (2 sticks) unsalted butter, softened
  
  

• 1½ cups granulated sugar
  
  

• 3 large eggs
  
  

• 1 teaspoon vanilla extract
  
  

• 1 cup sour cream
  
  

For the Cinnamon Swirl:

• ½ cup packed brown sugar
  
  

• 1 tablespoon ground cinnamon
  
  

For the Glaze (Optional):

• Powdered sugar, for dusting
  
  

Directions

1. Preheat & Prepare Pan:
   
   

   • Preheat your oven to 350°F (175°C).
     
     

   • Generously grease a 10-cup Bundt pan with butter or baking spray, ensuring all crevices are coated.
     
     

2. Mix Dry Ingredients:
   
   

   • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and 1 teaspoon of ground cinnamon.
     
     

3. Cream Butter & Sugar:
   
   

   • In a large bowl, beat the softened butter and granulated sugar with a mixer on medium speed for 3–4 minutes until light and fluffy.
     
     

   • Add the eggs one at a time, mixing well after each addition.
     
     

   • Stir in the vanilla extract.
     
     

4. Combine Wet & Dry Ingredients:
   
   

   • Add one-third of the flour mixture to the butter mixture, mixing until just combined.
     
     

   • Mix in half of the sour cream.
     
     

   • Repeat the process, ending with the flour mixture.
     
     

   • Be careful not to overmix; stir until just combined.
     
     

5. Prepare Cinnamon Swirl:
   
   

   • In a small bowl, combine the packed brown sugar and 1 tablespoon of ground cinnamon.
     
     

6. Assemble the Cake:
   
   

   • Pour half of the batter into the prepared Bundt pan.
     
     

   • Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
     
     

   • Spoon the remaining batter over the cinnamon-sugar layer.
     
     

   • Using a knife or skewer, gently swirl the batter to create a marbled effect.
     
     

7. Bake:
   
   

   • Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
     
     

8. Cool & Serve:
   
   

   • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
     
     

   • Once cooled, dust the top with powdered sugar if desired.
     
     

Nutritional Information (Per Serving)

• Calories: Approximately 350 kcal
  
  

• Protein: 4g
  
  

• Carbohydrates: 45g
  
  

• Fat: 18g
  
  

• Cholesterol: 55mg
  
  

• Sodium: 200mg
  
  

• Sugar: 25g