Cinnamon Bundt Cake is an absolute delight, boasting a wonderfully moist, exquisitely fluffy, and intensely flavorful profile that makes it the perfect treat for any moment of your day! This cherished recipe crafts a bundt coffee cake that features mesmerizing brown sugar cinnamon swirls woven throughout its tender crumb. Much like your favorite crumb cakes, this delightful creation pairs exceptionally well with a comforting cup of freshly brewed coffee or a soothing mug of tea, making it an ideal companion for a relaxed morning or a cozy afternoon break.

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Essential Ingredients for Your Cinnamon Bundt Cake

• All-purpose flour: The foundation of our cake’s structure. Proper measurement (preferably by weight) is key to a tender crumb.
• Baking soda: Works with the sour cream and buttermilk to create lift and a soft texture.
• Baking powder: Another leavening agent that ensures our cake is light and fluffy, rising beautifully in the bundt pan.
• Salt: A crucial flavor enhancer that balances the sweetness and brings out the warm notes of cinnamon.
• Eggs: Provide structure, richness, and help bind the ingredients together for a cohesive batter.
• Sour cream: For the most incredibly moist and tender crumb, use full-fat sour cream. Its acidity also reacts with the baking soda for extra lift.
• Unsalted butter: Essential for rich flavor and a tender texture in both the cake and the streusel. Using unsalted allows you to control the overall salt content.
• Granulated sugar: Sweetens the cake and helps create a delicate crust.
• Vanilla extract: Adds a warm, aromatic depth of flavor that complements the cinnamon perfectly.
• Buttermilk: Contributes to the cake’s tender texture and adds a subtle tang that enhances the overall flavor. If you don’t have this on hand, you can easily use plain whole milk kefir as a direct substitute. Alternatively, make your own buttermilk by mixing ¼ cup of whole milk with ¾ teaspoon of vinegar or lemon juice a few minutes before adding it to the batter. Let it sit for 5-10 minutes until it slightly curdles.
• Light brown sugar: Used in the delectable cinnamon swirl, it provides a deeper, more molasses-like sweetness and helps create that signature gooey texture. You can use dark brown sugar for an even richer, more pronounced flavor if you prefer.
• Ground cinnamon: The star spice of this bundt cake, providing its signature warm, inviting aroma and flavor. Make sure it’s fresh for the best results!

For precise measurements, refer to the detailed recipe card below.

Unlock New Flavors: Substitutions & Variations

Substitutions: This specific recipe has been meticulously developed and tested for optimal results with the listed ingredients. While we encourage creativity in the kitchen, we have not personally tested this recipe with ingredient substitutions. If you decide to replace any ingredients, such as using a different type of flour or a dairy-free alternative, please be aware that the final texture and flavor may vary. We would love to hear about your successful experiments, so please share your results in the comments below!

Variations: Looking to transform this delightful cake into another form? This recipe is wonderfully adaptable! If you’re a fan of individual portions, you can easily convert this bundt cake into muffins. Simply follow my sour cream coffee cake muffins recipe, which utilizes a very similar flavor profile and streusel to create equally delicious, portable treats. This makes them perfect for grab-and-go breakfasts or quick snacks.

Essential Equipment for a Perfect Bundt Cake

Having the right tools can make all the difference in achieving a perfectly baked bundt cake. Here’s what you’ll need:

• **Standard 9-inch Bundt Pan (10-12 cups):** This is the star of the show! A classic bundt pan creates the beautiful fluted shape that makes this cake so appealing. Ensure it’s a standard size (typically 10 to 12 cups volume) to accommodate the batter without overflowing or being too shallow.
• **Baking Spray with Flour:** I cannot stress enough the importance of properly greasing your bundt pan, and a baking spray that contains flour is my secret weapon. It ensures every nook and cranny of the intricate pan design is coated, making for an effortless release and a flawless cake every time. If you don’t have it, see my “Tips for Success” section for an alternative greasing method.
• **Hand Mixer or Stand Mixer with Paddle Attachment:** While not strictly necessary (you can mix by hand for a good arm workout!), a hand mixer or stand mixer with a paddle attachment will significantly streamline the creaming process, making your batter light and fluffy – crucial for a tender bundt cake.
• **Large Mixing Bowls:** You’ll need at least two: one for the wet ingredients and one for the dry, plus a smaller one for the streusel.
• **Measuring Cups and Spoons:** For accurate ingredient measurement. Better yet, a kitchen scale for dry ingredients.
• **Rubber Spatula:** Indispensable for scraping down the sides of the bowl and gently folding ingredients.
• **Whisk:** For combining dry ingredients evenly.

Easy Step-by-Step Guide to Baking Your Cinnamon Bundt Cake

Follow these detailed steps to create a beautiful and delicious cinnamon swirl bundt cake:

Step One (Illustrated in Picture 1 above): Prepare the Cinnamon Streusel. In a medium-sized mixing bowl, thoroughly combine the all-purpose flour, light brown sugar, and ground cinnamon. Once these dry ingredients are well-mixed, pour in the melted (and slightly cooled) unsalted butter. Stir vigorously until all the ingredients are fully incorporated and the mixture forms distinct, clumpy streusel crumbs. Set this aside and allow it to air dry slightly while you prepare the cake batter. This helps create a crispier streusel layer in the baked cake.

Step Two (Illustrated in Picture 2 above): Cream Butter and Sugar. In a large mixing bowl, using either a hand mixer or a stand mixer fitted with a paddle attachment, cream together the softened unsalted butter and granulated sugar. Beat them together on medium-high speed for about 2-3 minutes until the mixture becomes noticeably light in color and fluffy in texture. This crucial step incorporates air into the batter, which is essential for giving your bundt cake its signature light and airy, yet moist, texture.

Step Three (Illustrated in Picture 3 above): Incorporate Eggs and Vanilla. Reduce the mixer speed to low. Add the large eggs one at a time, mixing well after each addition until fully combined. Once the eggs are incorporated, stir in the vanilla extract. Remember to pause and scrape down the sides of the bowl with a rubber spatula as needed to ensure all ingredients are evenly mixed and no pockets of unmixed batter remain.

Step Four (Illustrated in Picture 4 above): Add Sour Cream. Now, add the full-fat sour cream to the mixture. Mix on low speed just until it is completely combined with the batter. The sour cream not only adds incredible moisture but also a delightful tangy flavor that complements the cinnamon beautifully. If you need to make your own buttermilk for the next step, do so at this point, allowing it a few minutes to curdle.

Step Five (Illustrated in Picture 5 above): Combine Dry and Wet Ingredients. In a separate, medium bowl, whisk together the remaining all-purpose flour, baking powder, baking soda, and salt until they are thoroughly combined. Now, gradually add the dry ingredients to the wet batter, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed just until the flour streaks have almost disappeared. Be careful not to overmix; overmixing can develop the gluten in the flour too much, leading to a tough, dense cake. The batter will be quite thick, which is perfectly normal for a bundt cake.

Step Six (Illustrated in Picture 6 above): Layering for the Signature Swirl. This is where the magic happens! First, sprinkle about ¼ of your prepared cinnamon streusel crumbs evenly into the well-greased bundt pan, ensuring it coats the bottom. Next, place large scoops of cake batter (approximately ¼ cup per scoop) into the pan, making sure they are spaced out evenly over the streusel. Then, add another layer of cinnamon crumbs on top of these batter dollops. Follow this by adding four more scoops of batter between the previously placed ones, and sprinkle more streusel on top. Finally, carefully spread any remaining cake batter over the top, smoothing it out gently with a spatula, and then finish by sprinkling the last of the streusel crumbs over the entire surface. This layering technique guarantees beautiful cinnamon swirls throughout your cake.

Step Seven (Illustrated in Picture 7 above): Bake to Perfection. Preheat your oven to 315°F/157°C. Place the bundt pan into the preheated oven and bake for approximately 45-55 minutes. To test for doneness, insert a clean toothpick or thin skewer into the center of the cake (avoiding the streusel layers if possible). It should come out clean, with no wet batter clinging to it. The cake should also spring back slightly when lightly touched with your finger on top.

Step Eight (Illustrated in Picture 8 above): Cool and Release. Once baked, remove the cinnamon bundt cake from the oven and let it cool in the pan for about 15-20 minutes. It’s crucial not to flip it too soon, as a hot cake can easily break apart. However, don’t let it cool completely in the pan either, as it might stick. The ideal time to invert the cake is when the pan is just warm to the touch. Place a large serving plate or a wire cooling rack on top of the bundt pan, then carefully (and confidently!) flip the pan over. The cake should release cleanly from the pan. Allow it to cool completely on the wire rack before frosting or slicing.

Optional Cream Cheese Icing: The Perfect Finishing Touch. For an extra layer of indulgence, a homemade cream cheese icing pairs absolutely wonderfully with this cinnamon coffee cake. I highly recommend topping off your cooled cinnamon swirl bundt cake with this rich, tangy glaze! To prepare it, simply mix together softened cream cheese, powdered sugar, and a few tablespoons of milk in a small bowl. Whisk until the mixture is completely smooth and free of lumps. Adjust the consistency by adding a little more or less milk until it reaches your preferred drizzling or frosting thickness. Then, artfully drizzle or spread the cream cheese glaze over the cooled cake, allowing it to cascade into the bundt’s crevices for a truly irresistible presentation and taste.

Expert Tips for a Flawless Cinnamon Bundt Cake

Achieving a bakery-quality bundt cake is easier than you think with these expert tips:

1. Master the Art of Greasing Your Bundt Pan. This is arguably the most critical step to ensure your beautiful cinnamon swirl bundt cake emerges from the pan perfectly intact and flawless. Always start with a good quality nonstick bundt pan. My absolute top recommendation is to use a high-quality baking spray specifically formulated with flour. Liberally spray the entire inner surface of the pan, making sure to coat every intricate detail, especially all the flutes and crevices. Missing even a small spot can cause the cake to stick.
   
   If you don’t have this specialized spray, don’t fret! There’s a tried-and-true alternative that not only works wonders but also adds another layer of subtle flavor to your cake. Take a softened stick of unsalted butter and use your fingers or a pastry brush to meticulously wipe a thin, even layer across every single interior surface of the bundt pan. Once thoroughly buttered, sprinkle a mixture of granulated sugar and a pinch of cinnamon into the pan. Tilt and rotate the pan, tapping gently, to ensure the cinnamon-sugar mixture completely coats all the buttered surfaces. This creates a lightly caramelized, non-stick barrier that helps release the cake beautifully and adds a lovely outer crust.
2. Embrace Room Temperature Ingredients. For optimal results and a beautifully consistent batter, make sure your cold ingredients – eggs, butter, sour cream, and buttermilk – are at room temperature. Take them out of the refrigerator at least 30-60 minutes before you plan to start baking. Room temperature ingredients emulsify much better, meaning they combine more smoothly and evenly when mixed. This creates a homogenous batter that traps air more effectively, leading to a lighter, fluffier cake texture and a more uniform bake.
3. Measure Dry Ingredients Accurately, Preferably by Weight. Baking is a science, and precision in measuring is paramount for consistent results. The most accurate way to measure your flour and sugars is by using a digital kitchen scale. If you switch to the ‘metric’ tab in the recipe card, you’ll find the precise amounts in grams. If you don’t have a scale, ensure you’re using the “scoop and level” method for flour: gently spoon the flour into your measuring cup until it’s overflowing, then level it off with a straight edge (like the back of a knife) without packing it down. The only ingredient you should ever pack tightly into a measuring cup is brown sugar, as its moist nature requires it. Incorrect flour measurement (too much flour) is a common culprit for dry, dense cakes.
4. Avoid the Pitfall of Over-Baking. An over-baked cake quickly turns dry and crumbly. Keep a close eye on your cake as it nears the end of the baking time. Once a clean toothpick inserted into the center (away from the streusel) comes out clean or with moist crumbs attached, it’s ready to be removed from the oven. Another good indicator is gently pressing on the top of the cake with your finger; it should spring back slightly. Remember that the cake will continue to bake slightly from residual heat in the hot pan, known as “carryover baking,” after it’s removed from the oven.
5. Invest in an Oven Thermometer. It might surprise you, but many ovens don’t heat to the exact temperature displayed on their dial. An inexpensive oven thermometer that hangs inside your oven is an invaluable tool for ensuring your oven is consistently at the correct temperature. Baking a cake at an incorrect temperature can severely impact its rise, texture, and overall moistness. Too hot, and it bakes too fast, creating a tough crust and dry interior; too cool, and it might not rise properly or take too long to bake.

Storage Tips for Your Cinnamon Bundt Cake

To keep your delicious Cinnamon Bundt Cake fresh and moist for as long as possible, follow these storage guidelines:

Room Temperature: If your cake is unfrosted or lightly glazed (without cream cheese), you can store it at room temperature. To prevent it from drying out, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It will stay fresh and moist for up to 1 week. Placing a slice of bread alongside it in the container can also help absorb excess moisture and keep the cake soft.

Refrigerator: Storing unfrosted cake in the refrigerator can sometimes dry it out slightly due to the cold air. However, if your Cinnamon Bundt Cake is adorned with the cream cheese frosting, refrigeration is a must for food safety and to maintain the frosting’s consistency. Wrap the frosted cake tightly or place it in an airtight cake carrier and store it in the refrigerator for up to 1 week. Allow individual slices to come to room temperature for about 15-20 minutes before serving for the best texture and flavor.

Freezing Instructions: For longer storage, this bundt cake freezes beautifully. Once the cake has completely cooled, you can store it in the freezer for up to 1 month. For convenience, I highly recommend slicing the cake before freezing it. You can wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. This method allows you to thaw and enjoy single portions without needing to defrost the entire cake. Don’t forget to label your freezer bag with “Cinnamon Bundt Cake” and the date it was frozen. When you’re ready to enjoy a slice, simply microwave it for 20-40 seconds, or let it thaw at room temperature for about an hour.

Frequently Asked Questions About Cinnamon Bundt Cake

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-Kayla

Cinnamon Bundt Cake

Kayla Burton