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Cinnamon Bundt Cake with Cinnamon Swirl and Vanilla Glaze Recipe

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4.3 from 2 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 16 servings

Description

This Cinnamon Bundt Cake is a moist, buttery sour cream cake featuring a delightful cinnamon swirl baked into the center and topped with a creamy vanilla glaze. Decorated with vibrant green, purple, and gold sanding sugar, it transforms into a festive King Cake Bundt Cake, perfect for Mardi Gras celebrations. Ideal for breakfast, dessert, or a snack alongside coffee or milk.

Ingredients

Cake Batter:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 12 tablespoons unsalted butter, room temperature
  • 3 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup sour cream

Cinnamon Swirl:

  • 1/4 cup brown sugar
  • 1 tablespoon cinnamon

Glaze:

  • 2 cups powdered sugar
  • 3-4 tablespoons milk
  • 1 teaspoon vanilla extract
  • Gold, green, purple sanding sugar for decoration

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 10-inch Bundt pan thoroughly using baking pan spray or butter to prevent sticking.
  2. Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.
  3. Cream Butter and Sugar: In the bowl of a mixer, cream the room temperature unsalted butter and granulated sugar until the mixture is light and fluffy, usually about 3-5 minutes.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
  5. Add Flour and Sour Cream: Gradually add half of the flour mixture to the wet ingredients, mixing gently. Then mix in the sour cream until incorporated, followed by the remaining flour mixture. Avoid overmixing.
  6. Assemble the Cake Layers: Pour half of the batter evenly into the prepared Bundt pan. In a small bowl, mix the brown sugar and cinnamon to create the cinnamon swirl. Sprinkle this evenly over the batter in the pan.
  7. Top with Remaining Batter: Carefully spoon the remaining batter over the cinnamon layer, ensuring to cover the cinnamon swirl completely.
  8. Bake: Place the Bundt pan in the preheated oven and bake for 40 to 50 minutes. Test doneness by inserting a toothpick into the cake; it should come out clean when done.
  9. Cool and Remove from Pan: Allow the cake to cool in the pan for 5 to 10 minutes. Then gently loosen the edges and invert the cake onto a serving plate.
  10. Prepare the Glaze: In a medium bowl, whisk together powdered sugar, milk (start with 3 tablespoons), and vanilla extract until smooth. Add more milk if needed for desired consistency.
  11. Glaze and Decorate: Once the cake has fully cooled, pour the vanilla glaze evenly over the top. Immediately sprinkle with green, gold, and purple sanding sugars to create a festive King Cake appearance.

Notes

  • To prevent the cake from sticking, spray the pan with a baking-specific nonstick spray or generously butter and flour the pan, ensuring all grooves are coated.
  • Using a nonstick-coated Bundt pan can significantly reduce sticking issues.
  • When removing the cake, gently loosen the edges with a knife or spatula while the cake is still warm.
  • Allow the cake to rest for only 5-10 minutes before inverting to prevent breakage.
  • Tapping the Bundt pan after loosening the edges can help release the cake smoothly.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/cinnamon-bundt-cake-with-cinnamon-swirl-and-vanilla-glaze-recipe/