Cinnamon Bundt Cake

5 from 7 votes

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!

Prep Time20

Cook Time50

Total Time1 10

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Servings: slices

Calories: 399kcal

Author: Kayla Burton

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 (156.25 g) all-purpose flour weighed in grams (see metric tab) or scooped & leveled in cups
⅔ cup (133 g) light brown sugar packed
1½ teaspoons ground cinnamon
6 tablespoons (84 g) unsalted butter melted

Cake Batter

¾ cup (170.25 g) unsalted butter room temperature
1 cup (200 g) granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
⅔ cup (160 g) sour cream full fat, room temperature
2 cups (250 g) 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 (59.15 ml) buttermilk room temperature, *see notes below for substitutions

Cream Cheese Icing (optional)

½ cup (60 g) powdered sugar
2-3 ounces (56-85 g) 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