Cinnamon Swirl Sour Cream Bundt Cake cover

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Cinnamon Swirl Sour Cream Bundt Cake

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Ingredients

Warning0 allergens identified

Cinnamon Swirl Sour Cream Bundt Cake

nonstick cooking spray

¾ cup unsalted butter(softened)

1 ¼ cups granulated sugar

1 tbsp vanilla extract

3 eggs

1 ½ cups sour cream

3 cups all purpose flour

2 teaspoons baking powder

½ tsp baking soda

½ tsp salt(for batter)

½ cup light brown sugar(packed)

2 ½ teaspoons cinnamon

1 dash salt(for swirl)

Instructions

Preheat the oven to 350°F.

Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.

Place the butter, sugar, and vanilla into a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed for 1 minute, or until smooth. Add the eggs and sour cream, and continue to beat for a minute more, until the mixture is light and fluffy.

Sift the flour, baking powder, baking soda, and salt into the bowl. Beat the mixture on low, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth, medium-thick batter forms.

In a small bowl, whisk together the brown sugar, cinnamon, and salt until thoroughly combined.

Spread 1/3 of the cake batter into the bundt pan. Sprinkle half the cinnamon sugar mixture evenly on top. Layer another 1/3 of the batter into the pan, and evenly sprinkle over the remaining cinnamon sugar. Top with the remaining batter.

Bake the bundt cake on the middle rack of oven until a toothpick inserted in the center of the cake comes out clean, 55-70 minutes.

Check to see that cake is done. Remove from oven or add time as needed.

Allow the cake to cool in the pan for 15-20 minutes. To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large serving plate.

Allow the cake to cool for 1-2 hours before slicing and serving.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Room Temperature Ingredients for Perfect Crumb 🌡️
Remove eggs, sour cream, and butter from the refrigerator 30 minutes before baking to ensure even mixing and a tender, moist crumb structure throughout the cake.
Don't Overmix the Batter ⚡
Fold in the dry ingredients gently until just combined to avoid activating gluten, which creates a dense, tough cake instead of the desired light texture.
Strategic Cinnamon Swirl Placement 🌀
Reserve 2-3 tablespoons of batter before adding the dry ingredients, then layer it with the cinnamon-sugar mixture in the bundt pan to prevent the swirl from sinking to the bottom.
Sour Cream Stability Trick 🥄
Add sour cream last and mix only until barely incorporated—overworking it can cause the cake to become gummy and collapse, so treat it with care during the final folding stage.
Perfect Release from the Bundt Pan 🔓
Coat the pan generously with nonstick spray, including all decorative grooves, and let the cake cool for exactly 10-15 minutes before inverting to achieve a beautiful presentation without sticking.