Cinnamon Swirl Bundt Cake

$- 2 ½ cups all-purpose flour - 1 ½ teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon salt - 1 teaspoon ground cinnamon - 1 cup unsalted butter - 1 ½ cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk - ½ cup packed light brown sugar - 2 tablespoons ground cinnamon (for the swirl) - ½ cup chopped pecans or walnuts (optional) Gathering the right ingredients makes all the difference. I love using good quality butter for a rich taste. All-purpose flour gives the cake its perfect texture. Baking powder and baking soda help the cake rise well. Ground cinnamon adds warmth and flavor. Brown sugar brings a nice sweetness and moisture. If you like nuts, pecans or walnuts add a nice crunch. Make sure your butter is at room temperature. This helps it cream nicely with the sugar. If you don’t have buttermilk, you can make some by mixing milk with a little vinegar. This will give a similar tang. Having all these ingredients ready will make your baking smooth. Trust me, it’s worth it! 1. Preheat the oven: Set your oven to 350°F (175°C). This ensures even baking. 2. Grease and flour the bundt pan: Generously coat a 10-cup bundt pan with butter. Then, sprinkle flour inside. This helps the cake come out easily. 1. Combine dry ingredients: In a bowl, mix 2 ½ cups of flour, 1 ½ teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisk them well and set aside. 2. Cream butter and sugar: In a large bowl, blend 1 cup of softened butter and 1 ½ cups of granulated sugar using an electric mixer. Mix until the color lightens, about 3-4 minutes. 3. Incorporate eggs and vanilla: Add 4 large eggs one at a time. Mix well after each. Then, stir in 1 teaspoon of vanilla extract. 1. Combine wet and dry ingredients: Gradually add the dry mix to the butter mixture. Alternate with 1 cup of buttermilk. Start and end with the flour mix. Mix gently until just combined to keep it light. 2. Prepare the swirl mixture: In a small bowl, mix ½ cup of packed light brown sugar, 2 tablespoons of ground cinnamon, and ½ cup of chopped nuts if you want. Set this aside. 3. Assemble the cake layers: Pour half of the batter into the bundt pan. Sprinkle half of the cinnamon mixture over it. Add the rest of the batter, then the remaining swirl mix. Use a knife to swirl gently. 1. Bake the cake: Place the pan in the oven. Bake for 55-65 minutes. The cake is done when a toothpick comes out clean. 2. Cool the cake: Let the cake cool in the pan for 10-15 minutes. Then, turn it onto a wire rack to cool completely. How to avoid overmixing To keep your cake light, mix the batter gently. After adding the dry ingredients, stir just until combined. If you see flour, that’s okay! Overmixing can make your cake dense. Ensuring even baking Make sure your oven is at the right temperature. An oven thermometer helps check this. When placing the bundt pan, center it on the middle rack. This allows heat to circulate well around the cake. Dusting with powdered sugar After your cake cools, dust the top with powdered sugar. Use a fine sieve for even coverage. This adds a lovely touch and makes it look special. Serving suggestions with whipped cream and beverages Serve each slice with a dollop of whipped cream. It adds creaminess and pairs well with the spices. Enjoy your cake with coffee or herbal tea to enhance the flavors! Incorrect oven temperature If your oven is too hot or too cold, your cake may not bake well. Use an oven thermometer to avoid this issue. This small step can save your cake! Skipping ingredient measurements Always measure your ingredients carefully. Baking is like science! A little too much or too little can change the texture and taste of your cake. Stick to the recipe for the best results. {{image_4}} You can make this cake even better with simple changes. Try adding other spices like nutmeg or cardamom. Just a pinch can give your cake a warm twist. You can also mix in chocolate chips for extra sweetness. The chocolate pairs well with the cinnamon. If you need gluten-free options, use almond flour or a gluten-free blend. They work great in this recipe. For a vegan version, replace eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes before adding it to the mix. Adding a cream cheese glaze can elevate your cake. Just mix cream cheese, powdered sugar, and a splash of milk. Drizzle this over the cooled cake for a rich finish. You can also use a chocolate drizzle. Melt some chocolate and pour it over the top for a decadent look. To keep your cinnamon swirl bundt cake fresh, store it at room temperature. Use an airtight container or wrap it in plastic wrap. This keeps the cake moist and prevents it from drying out. If you want to save it for later, freezing is a great option. Slice the cake first, then wrap each piece in plastic wrap. Place the wrapped slices in a freezer bag. This method makes it easy to enjoy a slice any time. At room temperature, the cake lasts about three days. If you freeze it, it can last up to three months. When you are ready to eat it, thaw the cake in the fridge overnight. For quick thawing, leave the slices at room temperature for about an hour. Avoid refreezing once it has thawed, as this can change the texture. Enjoy your cinnamon swirl bundt cake at its best! To check if the cake is done, use the toothpick test. Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, your cake is ready. If it has wet batter, bake it a little longer. Keep an eye on the time; it usually takes 55-65 minutes. Yes, you can use other pans. If you lack a bundt pan, a 9x13-inch pan works well. Just adjust the baking time. Check for doneness with the toothpick test. A loaf pan is also an option; it may take longer to bake. A sinking cake can happen for a few reasons. It might be due to overmixing or too much leavening. Make sure to mix just until combined. If your oven is too hot or cold, it can cause sinking too. Use an oven thermometer to check the temperature. Yes! You can make this cake a day or two in advance. Store it tightly wrapped at room temperature. If you want to keep it longer, freeze it. Wrap it well in plastic wrap and foil. It can last up to three months in the freezer. Just thaw it overnight in the fridge before serving. You now have all the key steps to make a delicious cake. From gathering ingredients to using tips for a perfect bake, you should feel ready. Remember to add your twist with flavors or toppings. Baking can be fun, so don’t rush the process. With practice, you’ll see the results improve. Use the storage tips to enjoy your cake longer. I hope you find joy in baking this recipe!$

Indulge in the delightful flavors of Cinnamon Swirl Bundt Cake that will brighten any occasion! This moist and fluffy cake features a rich cinnamon swirl and a hint of brown sugar, making it a perfect dessert for your gatherings or a cozy evening at home. Follow our simple recipe to create this tasty treat and impress your family and friends. Click through to explore the full recipe and tips for a gorgeous presentation!

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Ingredients

2 ½ cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 cup unsalted butter, softened to room temperature

1 ½ cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

½ cup packed light brown sugar

2 tablespoons ground cinnamon (for the swirl)

½ cup chopped pecans or walnuts (optional)

Instructions

Preheat the Oven: Set your oven temperature to 350°F (175°C). Generously grease and flour a 10-cup bundt pan to ensure easy release of the cake after baking.

Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and 1 teaspoon of ground cinnamon. Once well combined, set this bowl aside.

Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until the mixture is pale and fluffy, approximately 3-4 minutes.

Incorporate Eggs and Vanilla: Add the eggs to the butter-sugar mixture, one at a time, mixing well after each addition until fully combined. Stir in the vanilla extract until evenly distributed.

Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture. Gently mix until everything is just combined; be careful not to overmix to keep the cake light and fluffy.

Prepare the Swirl Mixture: In a small bowl, combine the packed brown sugar, 2 tablespoons of cinnamon, and the chopped nuts if you’re using them. Mix until everything is well combined and set this mixture aside.

Assemble the Cake: Pour half of the cake batter into the prepared bundt pan. Evenly sprinkle half of the cinnamon swirl mixture over the batter. Pour the remaining cake batter on top, followed by the rest of the cinnamon swirl mixture. Using a knife or a skewer, gently swirl the batters together in the pan to create a marbled effect.

Bake the Cake: Place the bundt pan in the preheated oven and bake for 55-65 minutes. The cake is ready when a toothpick inserted into the center comes out clean.

Cool the Cake: Allow the cake to cool in the bundt pan for about 10-15 minutes. Then, carefully invert the pan onto a wire rack to cool completely.

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices

- Presentation Tips: Once the cake has cooled, dust the top with a light coating of powdered sugar for an elegant finish. Serve each slice with a dollop of whipped cream on the side for an extra touch of decadence! Pair your warm, fragrant cinnamon swirl bundt cake with a steaming cup of coffee or herbal tea for a delightful treat! Enjoy!