Zesty, sweet, and utterly irresistible, this cinnamon swirl bundt cake is your next baking project. Perfect for cozy mornings or as a show-stopping dessert, it’s a recipe that promises to deliver on flavor and fun.
Why This Recipe Works
- The perfect balance of cinnamon and sugar creates a mouthwatering swirl that’s not too overpowering.
- Using buttermilk ensures the cake is moist and tender, with a slight tang that complements the sweetness.
- The bundt pan not only makes for a beautiful presentation but also ensures even baking and a delightful crust.
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
Equipment Needed
- 10-inch bundt pan
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Generously grease your bundt pan with butter or non-stick spray, ensuring every nook and cranny is covered to prevent sticking.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures your cake has a uniform texture without any pockets of baking soda or powder.
Cream Butter and Sugar
In your stand mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. This step is crucial for incorporating air into your batter, leading to a lighter cake.
Add Wet Ingredients
Beat in the eggs one at a time, then mix in the buttermilk and vanilla extract. The buttermilk adds moisture and a slight tang, enhancing the cake’s overall flavor profile.
Combine and Swirl
Gradually add the dry ingredients to the wet, mixing until just combined. In a small bowl, mix the brown sugar and cinnamon. Pour half the batter into the prepared pan, sprinkle with half the cinnamon sugar, repeat, then swirl with a knife.
Bake to Perfection
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
Tips and Tricks
For an extra moist cake, substitute half the buttermilk with sour cream. Ensure all ingredients are at room temperature to achieve a smooth, homogenous batter. To enhance the cinnamon flavor, toast the cinnamon lightly before using. For a glossy finish, brush the cooled cake with a simple syrup made of equal parts sugar and water.
Recipe Variations
- Add a cup of chopped nuts to the batter for a crunchy texture.
- Swap the cinnamon for pumpkin spice mix for a fall-inspired version.
- Drizzle with a cream cheese glaze for an extra decadent touch.
- Incorporate apple chunks into the batter for a cinnamon-apple bundt cake.
- Use chocolate chips instead of cinnamon sugar for a chocolatey twist.
Frequently Asked Questions
Can I make this cake without a bundt pan?
Absolutely! While the bundt pan gives the cake its signature shape, you can bake this in a 9×13 inch pan or two loaf pans. Adjust the baking time accordingly, as thinner layers will bake faster.
How do I store the cake?
This cake keeps well at room temperature for up to 3 days when covered tightly. For longer storage, wrap it well and freeze for up to 3 months. Thaw overnight at room temperature before serving.
Can I use yogurt instead of buttermilk?
Yes, plain yogurt can be a great substitute for buttermilk. Use the same amount, and if it’s too thick, thin it slightly with a little milk or water to reach buttermilk consistency.
Summary
This cinnamon swirl bundt cake is a delightful treat that combines the warmth of cinnamon with the sweetness of sugar in a moist, tender cake. Perfect for any occasion, it’s sure to impress with its beautiful swirls and irresistible flavor.
