Description
A delicious and moist Cinnamon Swirl Bundt Cake that is perfect for any occasion.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon ground cinnamon (for swirl)
- ½ cup brown sugar (for swirl)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- In a large 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 dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- In a small bowl, mix the brown sugar and ground cinnamon for the swirl.
- Pour half of the batter into the prepared Bundt pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Pour the remaining batter on top and gently swirl with a knife to create a marbled effect.
- 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, add ½ cup of chopped nuts or chocolate chips to the batter.
- For a lighter version, substitute half of the all-purpose flour with whole wheat flour.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg