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Cinnamon Swirl Sour Cream Bundt Cake

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A delightful bundt cake featuring warm cinnamon swirls and rich sour cream, perfect for any occasion.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1/3 cup light brown sugar, packed
  • 2 tsp ground cinnamon
  • 1/4 cup chopped walnuts or pecans (optional)
  • 1 cup powdered sugar
  • 1–2 tbsp milk or cream
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly.
  2. Cream together the butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  5. Gradually add the dry mixture to the creamed mixture, alternating with the sour cream.
  6. Mix together the brown sugar and cinnamon for the swirl.
  7. Pour half of the batter into the bundt pan, sprinkle half of the cinnamon swirl, then top with the remaining batter, finishing with the rest of the swirl and optional nuts.
  8. Bake for 50-60 minutes, or until a toothpick comes out clean.
  9. Let the cake cool in the pan for about 10 minutes before inverting onto a wire rack.
  10. Whisk together powdered sugar, milk (or cream), and vanilla for the glaze, then drizzle over the cooled cake.

Notes

Store the cake at room temperature in an airtight container for up to 3 days, or refrigerate for a week.

Nutrition

Find it online: https://recypez.com/sour-cream-bundt-cake-cinnamon-swirl/

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