Crazy-Good Cinnamon Swirl Cake (So Easy!)

Introduction

Hey there, bakers! Ready to transform simple ingredients into a truly delightful dessert? This Cinnamon Swirl Sour Cream Bundt Cake is your answer. It’s moist, rich, and bursting with the warm, comforting aroma of cinnamon – perfect for cozy evenings and family gatherings. Get ready to impress everyone with this surprisingly easy recipe!

Why This Works

This recipe works because it’s the perfect blend of simple ingredients and amazing flavor. The sour cream adds incredible moisture, keeping the cake tender and delicious for days. The cinnamon swirl adds a delightful touch of spice, and the bundt pan creates a beautiful presentation that’s sure to be a conversation starter. It’s the kind of recipe that feels both special and effortless – exactly what we love!

Key Ingredients

  • 🍰 2 ½ cups all-purpose flour
  • 🥚 3 large eggs
  • 🥛 1 cup sour cream
  • 🧈 1 cup (2 sticks) unsalted butter, softened
  • 🍯 1 ½ cups granulated sugar
  • 🥄 2 teaspoons baking powder
  • 🧂 1 teaspoon baking soda
  • 🍂 1 teaspoon ground cinnamon
  • 🧂 ½ teaspoon salt
  • 🥛 ½ cup milk
  • 🍯 ½ cup packed light brown sugar
  • 🍂 1 tablespoon ground cinnamon

Instructions

1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan. This is key for easy removal later!

2️⃣ In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is where your electric mixer will be your best friend!

3️⃣ Beat in the eggs one at a time, then stir in the sour cream.

4️⃣ In a separate bowl, whisk together the flour, baking powder, baking soda, 1 teaspoon of ground cinnamon, and salt.

5️⃣ Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined – don’t overmix!

6️⃣ In a small bowl, combine the brown sugar and remaining 1 tablespoon of cinnamon.

7️⃣ Pour about half of the batter into the prepared bundt pan. Evenly sprinkle half of the cinnamon-sugar mixture over the batter.

8️⃣ Top with the remaining batter and then sprinkle with the rest of the cinnamon-sugar mixture. Swirl it gently with a knife or toothpick for a marbled effect.

9️⃣ Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

🔟 Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Handy Tips

  • Don’t overmix the batter! Overmixing can lead to a tough cake.
  • Make sure your butter is softened to room temperature for best results.
  • If you don’t have a bundt pan, you can bake this cake in a 9×13 inch baking pan, but the baking time might need to be adjusted.

Heat Control

Baking at 350°F (175°C) ensures even cooking and prevents the cake from burning. Keep a close eye on it during the last 10-15 minutes of baking, as ovens can vary.

Crunch Factor

While this cake isn’t particularly crunchy, the cinnamon-sugar swirl provides a delightful textural contrast to the soft, moist crumb.

Pro Kitchen Tricks

  • For an extra-intense cinnamon flavor, use Ceylon cinnamon.
  • Add a handful of chopped pecans or walnuts to the batter for added texture and flavor.
  • Drizzle a simple glaze (powdered sugar mixed with milk or lemon juice) over the cooled cake for an extra touch of sweetness.

Storage Tips

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

Gift Packaging Ideas

This cake makes a beautiful gift! Present it in a pretty cake carrier or wrap it in cellophane with a festive ribbon.

Flavor Variations

🌟 Apple Cinnamon Swirl: Add ½ cup of chopped apples to the batter.
🌟 Maple Pecan Swirl: Substitute maple syrup for the brown sugar and add chopped pecans.
🌟 Chocolate Chip Cinnamon Swirl: Fold in ½ cup of chocolate chips into the batter.
🌟 Cream Cheese Frosting: Top the cooled cake with a cream cheese frosting for extra decadence.

Troubleshooting

  • Cake is dry: You might have overbaked it. Next time, check for doneness a few minutes earlier.
  • Cake is dense: You may have overmixed the batter. Try to be gentler next time.
  • Cake stuck in the pan: Make sure you grease and flour the pan well.

FAQ

  • Can I use a different type of sugar? Yes, you can substitute granulated sugar with brown sugar, but the flavor will be slightly different.
  • Can I freeze this cake? Yes, you can freeze the cooled cake for up to 3 months. Wrap it tightly in plastic wrap and then foil.
  • What kind of pan should I use? A 10-cup bundt pan is ideal, but you could bake this in a 9×13 inch pan as well.
  • Can I make this cake ahead of time? Yes, you can bake the cake a day or two in advance.

Conclusion

We hope you enjoy this wonderfully moist and flavorful Cinnamon Swirl Sour Cream Bundt Cake! It’s perfect for any occasion, big or small. Share your baking creations with us – we’d love to see your beautiful cinnamon swirls! Happy baking!

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