Ingredients

3 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 cup sour cream

1 tbsp vanilla extract

1/2 cup milk

1/2 cup brown sugar

2 tsp ground cinnamon

1 cup powdered sugar

2–3 tbsp milk (for glaze)

1/2 tsp vanilla extract (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking.

Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.

Step 3: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes.

Step 4: Add the eggs one at a time to the butter mixture, mixing well after each addition. Then, blend in the sour cream and vanilla extract.

Step 5: Alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour mixture. Stir until just combined; avoid overmixing.

Step 6: In a small bowl, combine the brown sugar and ground cinnamon. Pour half of the batter into the prepared Bundt pan, then sprinkle the cinnamon-sugar mixture evenly over it. Pour the remaining batter on top.

Step 7: Use a butter knife to gently swirl the batter and cinnamon mixture in a figure-eight motion to create a marbled effect.

Step 8: Bake the cake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Allow the cake to cool in the pan for 15 minutes. Then invert it onto a wire rack and let it cool completely.

Step 10: To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake before serving.

Tips & Variations

For extra moistness, make sure your sour cream is fresh and at room temperature before mixing.

You can substitute half-and-half or whole milk for the milk called for in the recipe for a richer texture.

Consider adding chopped nuts like pecans or walnuts to the cinnamon swirl for added crunch.

If you prefer a stronger cinnamon flavor, increase the cinnamon to 3 teaspoons in the swirl mixture.

Use a silicone spatula to gently fold ingredients and avoid overworking the batter, which helps keep the cake tender.

FAQs

Can I use a different type of pan instead of a Bundt pan?

Yes, you can use a regular 9×13-inch cake pan, but baking time may vary slightly. Start checking for doneness around 40 minutes when using a different pan.