Cinnamon Swirl Bundt Cake
A tender, buttery bundt cake with a ribbonof cinnamon-sugar swirled through every slice. Baked in one pan with a simple batter—impressive enough for brunch, easy enough for a weeknight.
- Total time
- 50 min
- Servings
- 8
- Calories
- 380
- Protein
- 5g
Ingredients
- ½ cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 whole large eggs
- 2 cups all-purpose flour
- 2.5 teaspoons ground cinnamon, divided
- 1.5 teaspoons baking powder
Instructions
- 1
Set the oven to 350°F and wait until the indicator light or beep tells you it has finished preheating, about 10 minutes. While waiting, lightly coat the inside of a 10-inch bundt pan with butter, making sure to cover all the nooks and ridges.
- 2
In a small bowl, mix together 1.5 teaspoons of ground cinnamon and 0.5 cup of sugar, stirring with a spoon until the cinnamon and sugar are evenly distributed with no streaks. Set aside.
- 3
In a large bowl, add 0.5 cup softened butter and 1 cup granulated sugar. Using an electric mixer on medium speed, beat for 2 minutes until the mixture looks pale and fluffy like whipped cream, scraping down the bowl sides halfway through.
- 4
Crack the 2 eggs into the butter mixture one at a time, beating on medium speed for 30 seconds after each egg to fully combine, scraping down the bowl sides each time.
- 5
In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1.5 teaspoons baking powder, and 0.5 teaspoon salt until no lumps remain.
- 6
Pour the dry flour mixture into the wet ingredients and stir with a rubber spatula, using an under-and-over folding motion, until no white flour streaks are visible—about 20 strokes.
- 7
Spread half the cake batter evenly across the bottom of the prepared bundt pan using an offset spatula or the back of a spoon.
- 8
Sprinkle the reserved cinnamon-sugar mixture in an even layer across the batter, leaving a 0.5-inch border from the edges.
- 9
Pour the remaining cake batter on top of the cinnamon-sugar layer, using the spatula to gently spread it in an even layer without disturbing the swirl.
- 10
Place the bundt pan on the middle rack of the 350°F oven and bake for 35 to 40 minutes, until a toothpick inserted into the thickest part of the cake (avoiding the swirl) comes out clean or with just a few moist crumbs.
- 11
Remove the cake from the oven and let it cool in the pan on a wire cooling rack or kitchen counter for 10 minutes—the cake will firm up enough to turn out.
- 12
Run a thin knife blade around the inside edge of the pan, tilting and rotating the pan to free the cake from all sides, including the center post.
- 13
Place a cake plate upside down over the bundt pan, then flip both together in one quick motion so the cake lands cake-side-up on the plate. Lift off the pan.
- 14
Let the cake cool to room temperature on the plate, about 30 minutes, before slicing and serving.
Tools you’ll need
- 10-inch bundt pan
- electric mixer
- large mixing bowl
- small mixing bowl
- whisk
- rubber spatula
- offset spatula
- toothpick
- wire cooling rack
- chef's knife
- cake server or large spatula
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