Cinnamon Swirl Sour Cream Bundt Cake


Brunch or dinner, this cake makes an impressive finish to any meal. Your guests won't believe you made it from scratch.


  • 3/4 cup unsalted butter (softened)
  • 1 1/2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 1 1/2 cups sour cream
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup light brown sugar (packed)
  • 2 1/2 teaspoons cinnamon
  • 1 dash salt


  1. Preheat the oven to 350° F.
  2. Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
  3. Place the butter, sugar, and vanilla into a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed for 1 minute, or until smooth. Add the eggs and sour cream, and continue to beat for a minute more, until the mixture is light and fluffy.
  4. Sift the flour, baking powder, baking soda, and salt into the bowl. Beat the mixture on low, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth, medium-thick batter forms.
  5. In a small bowl, whisk together the brown sugar, cinnamon, and salt until thoroughly combined.
  6. Spread 1/3 of the cake batter into the bundt pan. Sprinkle half the cinnamon sugar mixture evenly on top. Layer another 1/3 of the batter into the pan, and evenly sprinkle over the remaining cinnamon sugar. Top with the remaining batter.
  7. Transfer the pan to the middle rack of the preheated oven.
  8. Bake the bundt cake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.
  9. Remove the pan from the oven. Allow the cake to cool in the pan for 15-20 minutes.
  10. To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large serving plate.
  11. Allow the cake to cool for 1-2 hours before slicing and serving.
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