Cinnamon Swirl Sour Cream Bundt Cake

Cortado and cinnamon-swirl cake
Salim Virji/Flickr/CC BY-SA 2.0
  • Total: 70 mins
  • Prep: 20 mins
  • Cook: 50 mins
  • Servings: 6 to 8 servings

If you don't drink coffee, please start before attempting this great cinnamon swirl sour cream bundt cake recipe.


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 (1 1/2 sticks) cup unsalted butter
  • 1 1/2 cups white granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped walnuts
  • For the Swirl:
  • 1 tablespoon ground cinnamon
  • 3 tablespoons brown sugar
  • 2 tablespoon white granulated sugar
  • For the Glaze:
  • 1 cup powdered sugar
  • About 1 1/2 tablespoons milk
  • 1 teaspoon ground cinnamon (or to taste)

Steps to Make It

  1. Preheat oven to 350 F.

  2. Whisk together the flour, baking powder, baking soda, and salt in mixing bowl for 30 seconds; reserve. Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing thoroughly before adding the next. Beat in sour cream and vanilla. Add the flour mixture, stirring until combined. Stir in walnuts.

  3. Butter a 10-inch bundt pan, and dust with flour. Pour half the batter into the pan and spread evenly. Mix the swirl ingredients in a small bowl. Sprinkle around the center of the batter, and cover with the rest of the batter.

  4. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool 15 minutes before removing from pan.

  5. For the glaze: Add the powdered sugar to a mixing bowl, stir in enough milk to create a thick glaze. Stir in the cinnamon to taste. Drizzle over the top of the cake. Once the icing is set, slice and serve with hot coffee.