Description
This Cinnamon Bundt Cake is a moist and flavorful dessert featuring layers of cinnamon and brown sugar swirled into a tender cake batter. Topped with a creamy vanilla cream cheese icing, it offers a perfect balance of sweetness and spice ideal for any occasion.
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℉ (175℃) to prepare for baking the bundt cake.
- Mix Cake Batter: In a large bowl, whisk the softened unsalted butter with the granulated sugar until creamy. Add the eggs, sour cream, and vanilla extract, and whisk until fully combined.
- Add Dry Ingredients: Gradually whisk in the all-purpose flour and baking soda until the batter is smooth and well combined.
- Prepare Cinnamon Mixture: In a small bowl, combine the ground cinnamon and brown sugar using a fork to blend evenly.
- Grease Pan: Spray the insides of a 12-cup bundt pan with cooking oil spray to prevent sticking.
- Layer Cake Batter and Cinnamon: Pour 1/3 of the cake mixture into the bottom of the bundt pan and sprinkle half of the cinnamon mixture over it. Repeat once more with another 1/3 of the batter and the remaining cinnamon mixture, then top with the remaining 1/3 of cake batter.
- Bake: Bake the cake in the preheated oven for 60 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the cake is done. Let the cake rest in the bundt pan for 20 minutes.
- Prepare Icing: While the cake rests, whisk together cream cheese, powdered sugar, 2% milk, and vanilla extract until smooth and creamy. Add a little more milk if needed to reach desired consistency.
- Remove Cake from Pan: Gently tap all around the bundt pan with a spoon to loosen the cake. Place a cooling rack or plate over the mouth of the pan and invert to release the cake. Tap the bottom if necessary to fully remove.
- Cool and Ice: Allow the cake to cool completely on a rack before spreading or drizzling the cream cheese icing over the top.
- Serve: Slice and enjoy the moist cinnamon bundt cake with creamy icing as a delightful dessert or snack.
Notes
- Use room temperature butter and cream cheese for easier mixing and smoother texture.
- If you don’t have sour cream, plain Greek yogurt can be substituted for a similar moisture effect.
- Ensure the bundt pan is well greased to prevent sticking or cracking of the cake upon removal.
- You can add chopped nuts or raisins to the batter for extra texture if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Bring the cake to room temperature before serving if refrigerated for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
