Description

This classic cinnamon swirl Bundt cake features a moist, tender crumb infused with warming cinnamon and a delicate vanilla flavor. Layers of cinnamon sugar and optional nuts create a marbled effect throughout the cake, topped with a sweet powdered sugar glaze. Perfect for dessert or an afternoon treat with coffee or tea.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon

Cake Batter

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

Cinnamon Filling

1/2 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 cup chopped nuts (optional)

Glaze

1 cup powdered sugar
2 tablespoons milk

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to ensure the cake releases easily after baking.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of ground cinnamon until well combined. Set aside for later use.
Make the Batter: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to infuse the batter with rich flavor.
Incorporate Buttermilk: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix gently just until all ingredients are combined to avoid overmixing, which can make the cake tough.
Prepare the Cinnamon Filling: In a small bowl, combine the brown sugar and 2 tablespoons of ground cinnamon. If using, fold in the chopped nuts to add texture and a nutty flavor to the filling.
Layer the Cake: Pour half of the batter into the prepared Bundt pan, spreading it evenly. Sprinkle the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top and smooth the surface with a spatula.
Swirl the Mixture: Use a knife or skewer to gently swirl through the two layers of batter and cinnamon sugar to create a marbled effect without fully blending the layers.
Bake: Place the Bundt pan in the oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door frequently to maintain an even baking temperature.
Cool and Glaze: Allow the cake to cool in the pan for about 15 minutes. Then invert it onto a wire rack and let it cool completely. Meanwhile, mix the powdered sugar and milk in a small bowl until smooth to create a sweet glaze.
Drizzle the Glaze: Once the cake has fully cooled, drizzle the glaze evenly over the top. Let the glaze set before slicing and serving for the best presentation and flavor.

Notes

Be careful not to overmix the batter to keep the cake tender and light.
Use room temperature butter and eggs for better mixing and texture.
The chopped nuts in the filling are optional but add a nice crunch and flavor contrast.
You can substitute buttermilk with a mixture of milk and 1 tablespoon lemon juice or vinegar as a homemade buttermilk alternative.
Ensure the Bundt pan is properly greased and floured to prevent sticking.
Allow the cake to cool completely before glazing to prevent the glaze from melting.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 340
Sugar: 28g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1.5g
Protein: 4g
Cholesterol: 65mg

Keywords: Bundt cake, cinnamon swirl cake, cinnamon cake, Bundt dessert, cinnamon sugar cake, glazed Bundt cake, easy cake recipe