Description
This delicious Cinnamon Bundt Cake features a moist, tender crumb swirled with a warm cinnamon and brown sugar mixture, all topped with a smooth cream cheese icing. Perfect for dessert or a special breakfast treat, this cake combines rich buttery flavors with a delightful spice kick.
Ingredients
Scale
Cake Mixture
- 1 cup unsalted butter softened
- 1 2/3 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- cooking oil spray
Cinnamon Mixture
- 2 tbsp ground cinnamon
- 1/3 cup brown sugar
Cream Cheese Icing
- 2 oz cream cheese softened
- 1 cup powdered sugar
- 1/4 cup 2% milk more if needed
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350℉ to prepare for baking the cake.
- Mix Cake Ingredients: In a large bowl, whisk the softened unsalted butter together with granulated sugar until combined. Then add the eggs, sour cream, and vanilla extract, whisking thoroughly to create a smooth mixture.
- Add Dry Ingredients: Add all purpose flour and baking soda to the wet mixture. Whisk until fully incorporated, forming the cake batter.
- Prepare Cinnamon Mixture: In a small bowl, combine ground cinnamon and brown sugar using a fork to mix evenly.
- Grease Bundt Pan: Spray the inside of a 12-cup bundt pan with cooking oil spray to prevent sticking.
- Layer Batter and Cinnamon: Pour one third of the cake batter into the bottom of the bundt pan, then sprinkle half of the cinnamon mixture on top. Repeat by adding another third of the batter, followed by the remaining cinnamon mixture. Finish by adding the last third of the cake batter on top.
- Bake the Cake: Bake in the preheated oven for 60 minutes. Test doneness by inserting a toothpick into the center of the cake; it should come out clean. Once done, let the cake rest in the pan for 20 minutes.
- Make the Icing: Combine softened cream cheese, powdered sugar, 2% milk, and vanilla extract in a bowl. Whisk until the mixture is smooth and lump-free. Add a little more milk if a thinner consistency is desired.
- Remove Cake from Pan: Gently tap the sides of the bundt pan with a spoon to loosen the cake. Place a cooling rack or plate on top of the pan, then invert it carefully to release the cake. Tap the bottom gently with a spoon if needed to help release the cake.
- Cool and Ice: Allow the cake to cool completely before spreading the cream cheese icing over the top.
- Serve: Slice and serve your cinnamon bundt cake, enjoying its tender texture and rich flavors.
Notes
- Make sure the butter and cream cheese are fully softened to ensure smooth mixing.
- If you don’t have a bundt pan, a tube pan or bundt-style cake pan of similar size will work.
- The cake is best served the same day but can be stored covered at room temperature for up to 2 days or refrigerated for longer freshness.
- For a dairy-free option, substitute sour cream and cream cheese with plant-based alternatives.
- Adjust the cinnamon and sugar in the swirl to your personal taste for more or less sweetness and spice.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 70 mg
