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    Broken Oven Baking » Recipes » Cakes & Cupcakes

    Cinnamon Bundt Cake

    Published: Feb 17, 2022 by Kayla Burton · This post may contain affiliate links · 1 Comment

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    Jump to Recipe

    Cinnamon Bundt Cake is so moist, fluffy, flavorful and perfect for any time of the day! This recipe is like a bundt coffee cake with brown sugar cinnamon swirls. Like most crumb cakes, this recipe goes super well with a cup of coffee or tea!

    This post contains affiliate links, meaning that I could earn from purchases made through them. It doesn't add any extra cost to you, but it does help support this blog!

    A slice of bundt cake with a cinnamon swirl in the middle.

    If you're a fan of sour cream coffee cake, you're going to love this cinnamon cake recipe! It's a delicious dessert or snack to be enjoyed any day of the year! I also like eating it for breakfast or brunch (usually without the cream cheese frosting). It's so easy to make and bundt cakes are fun because the pans come in all kinds of shapes! The cinnamon sugar layers in the middle are also a nice touch!

    Looking for more delicious cake recipes?

    • Spiced Carrot Sheet Cake
    • Chocolate Chip Banana Bundt Cake
    • Spiced Walnut Cake
    • Pumpkin Spice Coffee Cake
    • Orange Bundt Cake with Cranberry Glaze
    • Honey Vanilla Cake
    Jump to:
    • Ingredients
    • Equipment
    • Step by Step Instructions
    • Tips For Success
    • Substitutions & Variations
    • Storage
    • FAQ
    • More Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Ingredients needed to make a cinnamon bundt cake.
    • All purpose flour
    • Baking soda
    • Baking powder
    • Salt
    • Eggs
    • Sour cream: Use full fat for the best results.
    • Unsalted butter
    • Granulated sugar
    • Vanilla extract
    • Buttermilk: If you don't have this on hand, you can use plain whole milk kefir or make your own buttermilk. A couple minutes before adding to the batter, mix together ¼ cup whole milk with ¾ teaspoon vinegar or lemon juice.
    • Light brown sugar: You can use dark brown sugar for a deeper flavor.
    • Ground cinnamon

    See recipe card below for quantities.

    Equipment

    • Bake this cake in a standard 9-inch bundt pan (10-12 cups).
    • I highly recommend coating the pan in baking spray that contains flour.
    • A hand mixer or stand mixer with a paddle attachment works well to mix the batter, but isn't necessary.

    Step by Step Instructions

    Collage showing how to make sour cream coffee cake batter and cinnamon streusel.

    STEP ONE (Picture 1 above) - Make the cinnamon streusel. In a medium bowl, mix together the flour, brown sugar and cinnamon. Melt the butter and then stir it into the cinnamon mixture so that it combines really well. Let it sit and dry out a bit while you make the cake batter.

    STEP TWO (Picture 2 above) - In a large bowl, cream together the softened butter and granulated sugar until it's light and fluffy (2-3 minutes). I recommend using a hand mixer or stand mixer with paddle attachment. This will help give your cake its fluffy texture!

    STEP THREE (Picture 3 above) - Mix the eggs and vanilla extract into the large bowl until everything is combined well. Scrape the sides as needed.

    STEP FOUR (Picture 4 above) - Add the sour cream and give it another good mix. If you need to make your own buttermilk, do it at this point.

    Collage showing how to layer and bake a cinnamon streusel bundt cake.

    STEP FIVE (Picture 5 above) - Whisk together the flour, baking powder, baking soda and salt. Alternately mix the dry ingredients and buttermilk into the batter just until combined.

    STEP SIX (Picture 6 above) - Sprinkle about ¼ of the cinnamon streusel crumbs into a well-greased bundt pan. Place large scoops of batter (about ¼ cup) into the pan, evenly spaced out. Add cinnamon crumbs on top of the batter and then add 4 more scoops of batter between the others and sprinkle more streusel on top. Spread any remaining cake batter on top and smooth out the top with a spatula, then finish it off with any leftover streusel.

    STEP SEVEN (Picture 7 above) - Bake the cinnamon bundt cake at 315°F/157°C until a toothpick inserted into the middle comes out clean (about 45-55 minutes).

    STEP EIGHT (Picture 8 above) - Let the cake cool in the pan until it's just warm to the touch. Place a large plate or cooling rack on top of the cake and then carefully flip it over. The cake should come out clean.

    OPTIONAL ICING - Cream cheese icing pairs super well with cinnamon coffee cake, and I highly recommend topping off this cinnamon swirl cake with it! Just mix together the softened cream cheese, powdered sugar and milk until it's smooth. Add more or less milk to fit your preferred consistency, then frost or drizzle the cream cheese glaze on top of the cake!

    Tips For Success

    TIP #1 - Properly grease your bundt pan. To make sure your cinnamon swirl bundt cake comes out of the pan flawless, use a nonstick pan and grease it really well. Spraying the entire inner surface of the pan with baking spray containing flour always works for me! Make sure you don't miss any spots, especially the cracks.
    If you don't have this spray, there's another way that always works for me and compliments this cake very well. Wipe soft butter around the entire inside of the pan and then sprinkle a cinnamon sugar mixture around to coat it completely.

    TIP #2 - Use room temperature ingredients. Take the eggs, butter, sour cream and buttermilk out of the refrigerator 30-60 minutes before getting started. This will help your ingredients combine better when you mix them together.

    TIP #3 - Use a scale to weigh your dry ingredients. This is the most accurate way to measure your flour and sugars - switch to 'metric' in the recipe card for the amounts in grams. If you don't have a scale, make sure you're using the scoop and level method to measure the flour. The only ingredient you should pack tightly into cups is brown sugar!

    TIP #4 - Don't over-bake the cake. Once a toothpick comes out of the center clean, take it out of the oven. If you press a finger lightly on the top, it should spring back slightly. Keep in mind that the cake will continue to bake a little bit in the hot pan after it comes out of the oven.

    TIP #5 - Use an oven thermometer. Ovens don't always heat to the temperature that you set them to, so a thermometer helps ensure that it's at the correct temperature. The cake may not rise properly or have a moist, fluffy texture if it's baked at the incorrect temperature.

    Substitutions & Variations

    Substitutions: This recipe has not been tested with substitutions. If you do replace any ingredients, please let us know how it turned out in the comments below!

    Variations: This cake can be made into muffins by following my Cinnamon Streusel Muffins recipe.

    Storage

    Room Temperature: Wrap the cooled cake tightly in plastic wrap or an airtight container and store for up to 1 week.

    Refrigerator: Storing this cake in the refrigerator will dry it out, but if it's frosted you'll want to store it here for up to 1 week.

    Freezing Instructions: The cooled bundt cake can be stored in the freezer for 1 month as a whole, but I recommend slicing it before freezing it. You can wrap the slices individually or pressed together. This way you can serve individual cake slices instead of having to thaw the entire cake and then cut it up. I like to wrap mine in plastic wrap and then place it in a freezer-safe bag labeled with "Cinnamon Bundt Cake" and the date. Heat the slices in the microwave for 20-40 seconds when you're ready to enjoy them!

    FAQ

    How do I know when the bundt cake is ready to be flipped out of the pan?

    The cake will compress and pull away from the sides as it cools, so you don't want to flip it out too soon. The best time to flip the cake onto a plate or wire rack is when the pan is just warm to the touch.

    Why is my cake dry and dense?

    Incorrectly measuring the flour, not creaming the butter and sugar enough, using a convection oven or over-baking can yield a dry or dense bundt cake.

    Why did my bundt cake stick to the pan?

    This could be from not using a nonstick pan, not greasing it well enough, or not letting the cake cool enough before inverting it.

    Can I make this recipe in a cupcake pan?

    Yes! Follow my recipe for Cinnamon Streusel Muffins to make this cake in a cupcake/muffin pan.

    Is there a cookie version of this cake?

    With the cinnamon streusel and buttermilk's tang, this recipe is like a Snickerdoodle Bundt Cake! You'll love this Snickerdoodle Cookies recipe if you like this cake.

    A slice of cinnamon bundt cake with cream cheese glaze.

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    Did you try this recipe? I'd love to see it!
    Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!

    📖 Recipe

    Cinnamon Bundt Cake

    Kayla Burton
    This fluffy, moist Cinnamon Bundt Cake is so easy and delicious! It's perfect for breakfast, a quick snack or a tasty dessert any time of year. Drizzle cream cheese icing over the cinnamon swirls to make it even better!
    5 from 5 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 50 mins
    Total Time 1 hr 10 mins
    Course Breakfast, Brunch, Dessert, Snack
    Cuisine American
    Servings 14 slices
    Calories 399 kcal

    Equipment

    • Standard bundt pan (9-inch, 10-12 cups)
    • Baking spray with flour
    • Mixing bowls
    • Scale/measuring cups
    • Measuring spoons
    • Hand mixer or stand mixer with paddle recommended
    • Spatula
    • Whisk

    Ingredients
     
     

    Cinnamon Streusel

    • 1¼ cups all-purpose flour weighed in grams (see metric tab) or scooped & leveled in cups
    • ⅔ cup light brown sugar packed
    • 1½ teaspoons ground cinnamon
    • 6 tablespoons unsalted butter melted

    Cake Batter

    • ¾ cup unsalted butter room temperature
    • 1 cup granulated sugar
    • 2 large eggs room temperature
    • 2 teaspoons vanilla extract
    • ⅔ cup sour cream full fat, room temperature
    • 2 cups all-purpose flour weighed in grams (see metric tab) or scooped & leveled in cups
    • ½ teaspoon baking soda
    • 1½ teaspoon baking powder
    • ½ teaspoon salt
    • ¼ cup buttermilk room temperature, *see notes below for substitutions

    Cream Cheese Icing (optional)

    • ½ cup powdered sugar
    • 2-3 ounces cream cheese room temperature
    • 2 tablespoons milk more/less depending on your preferred consistency

    Instructions
     

    • Preheat oven to 315°F/157°C and grease a bundt pan really well with baking spray containing flour (see notes below to grease without this spray).

    Cinnamon Streusel

    • In a medium bowl, stir together the flour, brown sugar and cinnamon. Mix in the melted and cooled butter really well. Set it aside and let it dry out while making the batter.

    Cake Batter

    • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (2-3 minutes). Mix in the eggs, vanilla extract and sour cream really well.
    • In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
    • Alternately stir the dry ingredients and buttermilk into the wet ingredients, just until the flour streaks disappear. The batter will be pretty thick.
    • Sprinkle ¼ of the cinnamon streusel around the pan. Spoon ⅓ of the batter on top and then add another ¼ of the cinnamon streusel. Repeat. After adding the last of the batter, smooth it out with a spatula and top with the remaining cinnamon streusel.
    • Bake until a toothpick comes out of the center clean. If you gently poke the cake, it should spring back slightly. This should take about 45-55 minutes.
    • Let the cake cool in the pan until it's just warm to the touch. Then place a plate or wire rack on top of the cake and invert it. It should come out nice and clean!

    Optional Cream Cheese Icing

    • In a small bowl, mix together the powdered sugar, cream cheese and milk. Drizzle on top of the cooled cake and enjoy!

    Notes

    Buttermilk: If you absolutely need to replace the buttermilk, use plain whole milk kefir or make your own buttermilk by mixing ¼ cup of whole milk with ¾ teaspoon vinegar or lemon juice.
    Greasing the Bundt Pan: If you don't have baking spray with flour, coat the pan in unsalted butter. Make sure you get the cracks really well. Then sprinkle a mix of sugar and cinnamon inside and tilt the pan around to cover it completely in the mixture.
    Storage: Store cooled, unfrosted cake in an airtight container at room temperature for up to 1 week. Frosted cake should be stored in the refrigerator. You can also freeze the cake for 1 month wrapped in a freezer-safe bag or container (I recommend slicing it up before freezing).
    Nutrition: The provided nutrition information is an estimate for 1 slice, assuming the cake is cut into 14 equal slices and topped with cream cheese icing. Accuracy is not guaranteed.

    Nutrition

    Calories: 399kcalCarbohydrates: 52gProtein: 5gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 76mgSodium: 211mgPotassium: 91mgFiber: 1gSugar: 30gVitamin A: 626IUVitamin C: 1mgCalcium: 72mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Barb says

      January 08, 2023 at 9:08 am

      A friend brought this for dessert last nite. Delicious! Just got this link from her. May make it today!

      Reply

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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