Description
A delightful Cinnamon Swirl Bundt Cake that combines a moist cake with a sweet cinnamon swirl, perfect for any occasion.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1/2 cup brown sugar, packed (for swirl)
- 1 tablespoon ground cinnamon (for swirl)
- 1/4 cup chopped walnuts or pecans (optional, for swirl)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour. Mix until just combined.
- In a small bowl, combine the brown sugar, ground cinnamon, and chopped nuts (if using) for the swirl.
- Pour half of the cake batter into the prepared Bundt pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Top with the remaining batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Notes
- For a richer flavor, consider adding a cream cheese frosting on top after the cake cools.
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg