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Cinnamon Swirl Bundt Cake – A Cozy Dessert Delight!

Few desserts feel as comforting as a warm slice of Cinnamon Swirl Bundt Cake. With its buttery crumb, tangy sour cream richness, crunchy walnuts, and a ribbon of cinnamon sugar running through the middle, this cake is a true crowd-pleaser. It’s elegant enough for holiday tables yet simple enough for everyday baking. The bundt pan gives it that classic, beautiful shape, while the cinnamon swirl adds both flavor and a gorgeous marbled look.
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Prep Time 20 minutes
bake time 1 hour
Total Time 1 hour 20 minutes
Servings: 14 slices
Ingredients Equipment Method Notes

Ingredients
  

🥚 Fresh Produce:
  • 4 large eggs
🌿 Spices & Dry Ingredients:
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2⅓ cups granulated sugar divided: for batter + swirl
  • 1 tsp vanilla extract
🌰 Nuts & Seeds:
  • ½ cup walnuts chopped
🧈 Dairy Products:
  • 1 cup unsalted butter softened
  • 1 cup sour cream
✨ For the Cinnamon Swirl (from pantry):
  • 2 tbsp cinnamon
  • ½ cup granulated sugar from total above

Equipment

  • Bundt pan (10–12 cup capacity)
  • Electric hand mixer or stand mixer
  • Mixing bowls
  • Measuring cups & spoons
  • Spatula
  • Whisk
  • Cooling rack

Method
 

Step 1 – Prepare the Pan & Oven
  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a bundt pan thoroughly.
Step 2 – Make the Batter
  1. In a large bowl, cream butter and 1¾ cups sugar until light and fluffy.
  2. Beat in eggs one at a time, then add vanilla extract.
  3. Mix in sour cream until smooth.
  4. In another bowl, whisk flour, baking powder, and baking soda.
  5. Gradually fold dry ingredients into wet until fully combined.
Step 3 – Create the Cinnamon Swirl
  1. In a small bowl, mix ½ cup sugar with 2 tbsp cinnamon.
  2. Stir in walnuts.
Step 4 – Layer the Cake
  1. Pour half of the batter into the bundt pan.
  2. Sprinkle cinnamon-walnut mixture evenly over the top.
  3. Add the remaining batter, spreading evenly.
  4. Use a knife to gently swirl through for a marbled effect.
Step 5 – Bake
  1. Bake for 50–60 minutes, or until a toothpick comes out clean.
  2. Cool in pan for 15 minutes before inverting onto a wire rack.
Step 6 – Serve
  1. Dust with powdered sugar or drizzle with simple glaze if desired.
  2. Slice and enjoy!

Notes

🧊 Storage & Reheating
Room Temp: Store covered up to 3 days.
Refrigerator: Keeps 5–6 days in airtight container.
Freezer: Wrap slices individually, freeze up to 2 months.
Reheating: Warm slices in microwave for 10–15 seconds.
🥄 Variations
Nut-Free: Skip walnuts or replace with raisins.
Glazed Version: Add cream cheese glaze or vanilla icing.
Chocolate Twist: Mix cocoa powder into the swirl for mocha flavor.
Mini Bundts: Bake in mini bundt pans for 20–25 minutes.
❓ 10 FAQs
Can I use Greek yogurt instead of sour cream?
Yes, it works perfectly.
Do I need to toast the walnuts first?
Optional, but toasting enhances flavor.
Can I use a loaf pan instead of a bundt pan?
Yes, divide into 2 loaf pans and bake ~45 minutes.
What makes bundt cakes different?
The pan’s shape helps cakes bake evenly and look decorative.
Can I reduce the sugar?
Yes, reduce by ¼ cup, but flavor will be less sweet.
How do I keep the cake from sticking?
Grease and flour the pan well or use a baking spray with flour.
Do I have to swirl the cinnamon layer?
Swirling makes it prettier, but you can leave it as a clean layer.
Can I freeze the whole cake?
Yes, wrap tightly in plastic wrap and foil before freezing.
Can I add fruit?
Diced apples or pears are a delicious addition.
How do I know when it’s done?
A toothpick should come out clean with no wet batter.
🏁 Conclusion
This Cinnamon Swirl Bundt Cake is everything you want in a cozy dessert — buttery, moist, lightly tangy from sour cream, and filled with a warm cinnamon-walnut swirl. It’s a show-stopper for gatherings and a comfort bake for everyday enjoyment.