Cinnamon Bundt Cake
Calories: 13
Adjust Servings Here: 12 servings
Description
Craving a heavenly treat that combines the warmth of cinnamon and the comfort of coffee cake? You can create a cinnamon coffee cake that will impress your friends and family in just a few simple steps. Combining the moist and tender cake with the sinful cinnamon swirl is a match made in dessert heaven.
Ingredients
Cinnamon swirl
- 113 g (½ cup) Soft butter almost melted
- 110 g (½ cup) Brown sugar
- 1 tbsp Ground cinnamon
Cinnamon cake
- 310 g (2½ cups) All-purpose flour
- 1½ teaspoons Baking powder
- 1½ teaspoons Baking soda
- ½ teaspoon Salt
- ½ tsp Nutmeg
- ½ teaspoon Cloves
- ½ teaspoon Ground ginger
- 170 g (¾ cups) Unsalted butter softened
- 175 g (¾ cups) Vegetable oil
- 200 g (1 cups) White sugar
- 110 g (½ cups) Brown sugar
- 4 large Eggs
- 2 tsp Vanilla extract
- 240 g (1 cups) Sour cream or yogurt
Instructions
- Oven - Preheat your oven to 350°F / 177°C/ Gas Mark 4. Grease and flour a 12-cup Bundt pan thoroughly to prevent sticking.
- Swirl - Mix the butter, brown sugar, cinnamon, and vanilla extract in a small bowl. Set aside.113 g Soft butter, 110 g Brown sugar, 1 tbsp Ground cinnamon
- Dry ingredients - Whisk together the flour, baking powder, baking soda, salt, and spices in another bowl. Set aside.310 g All-purpose flour, 1½ teaspoons Baking powder, 1½ teaspoons Baking soda, ½ teaspoon Salt, ½ tsp Nutmeg, ½ teaspoon Cloves, ½ teaspoon Ground ginger
- Wet ingredients - In a large bowl, beat the butter, oil, white, and brown sugar until light and fluffy. Beat the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.170 g Unsalted butter, 175 g Vegetable oil, 200 g White sugar, 110 g Brown sugar, 4 large Eggs, 2 tsp Vanilla extract
- Combine - Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream, starting and ending with the dry ingredients.240 g Sour cream
- Assemble - Pour half of the batter into the prepared Bundt pan. Spread half the cinnamon swirl mixture evenly over the batter. Pour the remaining batter over the swirl mixture followed by the remaining swirl mixture. Use a knife or a skewer to swirl the mixture through the batter, creating a marbled effect.
- Bake - Transfer to the oven and bake in the preheated oven for 55 - 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.
- Cool - Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely.
- Serve - Once the cake is cool, transfer it to a serving plate. You can serve it as is or dust it with a bit of powdered sugar for a nice presentation.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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