Cinnamon Swirl Sour Cream Bundt Cake

Cortado and cinnamon-swirl cake
Salim Virji/Flickr/CC BY-SA 2.0
  • 70 mins
  • Prep: 20 mins,
  • Cook: 50 mins
  • Yield: Serves 6 to 8
Ratings (14)

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

What You'll Need

  • 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
  • 1/2 cup chopped walnuts, optional
  • 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

How 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 icing is set, slice and serve with hot coffee.