A delightful bundt cake with a cinnamon sugar swirl, perfect for any occasion.
Preheat your oven to 325°F.
Preheating ensures even baking from the start.
Mix the cinnamon and sugar for the coating in a small bowl.
Mix thoroughly to evenly distribute the cinnamon.
Grease a bundt pan and dust it with the cinnamon sugar mixture, ensuring all surfaces are covered.
A well-coated pan prevents sticking and adds flavor.
Sift together the flour, baking powder, baking soda, and salt in a bowl.
Sifting aerates the flour, resulting in a lighter cake.
Cream the butter and sugars together until light and fluffy using an electric mixer.
Room temperature butter creams more easily.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Adding eggs gradually helps maintain the emulsion.
Mix in the vanilla extract.
Vanilla enhances the overall flavor profile.
Alternate adding the dry ingredients and sour cream to the wet mixture, starting and ending with the dry ingredients.
Alternating prevents overmixing and ensures a smooth batter.
Pour half of the batter into the prepared bundt pan. Sprinkle a layer of the cinnamon sugar mixture over the batter.
This creates the signature swirl in the cake.
Add the remaining batter on top and sprinkle any leftover cinnamon sugar mixture.
Ensure the top layer is smooth for even baking.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted comes out clean.
Check for doneness by inserting a toothpick into the center.
Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Cooling slightly in the pan helps release the cake easily.
Slice and serve your delicious cinnamon swirl bundt cake.
Serve with a dollop of whipped cream or a drizzle of glaze for extra indulgence.
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