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Cinnamon Swirl Bundt Cake

This cinnamon swirl Bundt cake is a tender, buttery treat filled with pockets of cinnamon-sugar that bake into a delightful swirl.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cup unsalted butter, softened Must be softened, not melted.
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk Should not be overly tangy.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a Bundt pan thoroughly.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly distributed.
Mixing
  1. In a separate bowl, beat the softened butter and sugar until creamy.
  2. Add eggs one at a time, mixing until smooth, then stir in the vanilla extract.
  3. Alternate adding the flour mixture and buttermilk, mixing gently until just combined.
Baking
  1. Spoon half the batter into the prepared pan, sprinkle with cinnamon-sugar, then top with the remaining batter.
  2. Bake for 50-60 minutes, until a toothpick comes out clean.
Cooling
  1. Allow the cake to cool in the pan before inverting it onto a plate.

Notes

Ensure to grease the Bundt pan thoroughly and avoid overmixing. Cool long enough in the pan to set properly.