Cinnamon Swirl Bundt Cake

$- 2 ¾ cups all-purpose flour - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ¾ cup unsalted butter, softened - 1 ½ cups granulated sugar - 3 large eggs - 1 tablespoon vanilla extract - 1 cup buttermilk - 1 cup brown sugar, packed - 1 tablespoon ground cinnamon (for swirl) - 1 cup powdered sugar - 2 tablespoons milk I love gathering the right ingredients for this cake. Each one plays a key role in making this dessert special. The main ingredients create a soft and rich cake. The butter gives it a nice creaminess. The buttermilk adds moisture and a slight tang. This cake is fluffy and delightful. For the swirl, I mix brown sugar and cinnamon. This blend adds sweetness and spice to each bite. It’s what makes the cake so irresistible. Finally, the glaze is simple yet perfect. Powdered sugar and milk mix to a smooth finish. Drizzling it over the cake makes it shine. Gather these items and get ready for a tasty treat! - Preheat oven to 350°F (175°C). - Grease and flour a 10-cup Bundt pan. Start by preheating your oven. This step ensures the cake rises well. Next, grab your Bundt pan. Greasing it helps the cake release easily after baking. Use butter or cooking spray, then dust it with flour. Shake off the extra flour. - Combine flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. In a medium bowl, mix your dry ingredients. Combine 2 ¾ cups of flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisk them well. This step adds air and mixes the flavors. Set this bowl aside. - Beat softened butter and granulated sugar until light and fluffy. - Add eggs and vanilla extract, mixing well. In a large bowl, take ¾ cup of softened butter and 1 ½ cups of granulated sugar. Beat them together until the mix is light and fluffy. This process takes about 3 to 5 minutes. Next, add 3 large eggs one at a time, mixing well after each one. Stir in 1 tablespoon of vanilla extract. This will add a lovely flavor to your cake. - Alternately add dry and wet ingredients, starting and finishing with dry. Now, it's time to combine everything. Start by adding some of the dry mix to the butter mixture. Then, pour in 1 cup of buttermilk. Keep alternating, starting and ending with the dry mix. Mix until just combined; this helps keep the cake fluffy. - Mix brown sugar and ground cinnamon in a small bowl. For the swirl, take a small bowl and mix 1 cup of packed brown sugar with 1 tablespoon of ground cinnamon. This mixture adds a sweet and spicy twist to your cake. Set it aside for later use. - Layer batter and swirl mixture in the Bundt pan. - Bake for 45-50 minutes and let cool. Pour half of the cake batter into the prepared Bundt pan. Then, sprinkle half of the cinnamon-sugar mixture on top. Pour the rest of the batter over this. Finally, add the remaining cinnamon-sugar mix. Use a knife or skewer to gently swirl the layers together. Do not overmix. Bake for 45 to 50 minutes. Check if it’s done by inserting a toothpick in the center; it should come out clean. Let the cake cool for about 15 minutes before inverting it onto a wire rack to cool completely. To avoid a sticky cake, make sure you grease the Bundt pan well. Use butter or cooking spray, and dust it with flour. This step helps the cake release easily. If your cake sticks, it can break apart. For a fluffy texture, do not overmix the batter. Mix until just combined. This keeps air in the batter, making your cake light. Baking time is key for a great cake. Check for doneness with a toothpick. Insert it in the center; if it comes out clean, the cake is ready. Different ovens can bake differently. If yours runs hot or cold, adjust the time. Keep an eye on the cake towards the end of the baking time. Serving your cake on a decorative stand makes it look fancy. A simple touch can elevate your dessert. You might sprinkle some extra cinnamon on top for flair. It adds color and a hint of spice. Enjoy this cake with coffee or tea for a cozy treat. {{image_2}} To make your cinnamon swirl Bundt cake even better, you can add some fun flavors. One easy way is to toss in some nuts. Walnuts or pecans add a nice crunch and great taste. Just chop them up and mix them into the batter. You can also add chocolate chips if you love chocolate. They melt and blend well with the cinnamon, giving you a sweet surprise with each bite. The glaze on top is a chance to get creative. A cream cheese glaze can make your cake richer and creamier. Simply mix cream cheese with powdered sugar and a little milk until smooth. If you want something different, try a maple or chocolate glaze. Just swap the vanilla in your glaze for maple syrup or cocoa powder. Each option brings its own delicious flavor profile. If you need to make your cake fit special diets, there are easy swaps. For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour. This way, you keep the flavor without the gluten. If you want a vegan cake, replace the eggs with flax eggs or applesauce. Use plant-based butter and a non-dairy milk for the best results. These adjustments let everyone enjoy your delicious cake! Store your cake at room temperature for up to three days. Use a cake dome or wrap it in plastic wrap. This keeps the cake soft and fresh. You can refrigerate it, but this may dry it out. If you choose to refrigerate, use an airtight container. This helps maintain moisture. To freeze, wrap your cake tightly in plastic wrap. Then, place it in a freezer bag. This protects it from freezer burn. You can freeze the cake for up to three months. When ready to eat, thaw it overnight in the fridge. Allow it to come to room temperature before serving. Cinnamon Swirl Bundt Cake lasts for about three days at room temperature. If stored in the fridge, it keeps for about a week. For the best taste, eat it sooner rather than later. Always check for any signs of spoilage before enjoying. Yes, you can make this cake a day or two in advance. Just keep it in an airtight container. This helps the flavors blend well. You can enjoy it fresh or let it sit for a day. If you lack buttermilk, mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for five minutes. This mixture works just like buttermilk in baking. Check for doneness using a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. It should not have batter stuck to it. Yes, you can use coconut oil instead of butter. Use the same amount. Melt the coconut oil before adding it to the mix. This will keep your cake moist and tasty. To glaze your cake, whisk powdered sugar and milk until smooth. Drizzle it over the cooled cake. Let it flow down the sides for a lovely look. You can adjust the thickness by adding more milk. This recipe for Cinnamon Swirl Bundt Cake combines rich flavors and textures. We went through the necessary ingredients, including flour, sugar, and spices. You learned step-by-step how to mix and bake, plus tips for success. Remember to keep your Bundt pan well-greased and experiment with flavors like nuts or chocolate. This cake is sure to impress at any gathering. Enjoy each bite, and make it your own!$

Indulge in the warm, delightful flavors of Cinnamon Swirl Bundt Cake with this easy recipe! Perfect for gatherings or a cozy afternoon treat, this cake combines a tender, buttery base with a sweet cinnamon swirl and a luscious glaze. Discover how to elevate your baking game with this must-try recipe. Click through for detailed instructions and tips to impress your family and friends with your baking skills!

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Ingredients

2 ¾ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¾ cup unsalted butter, softened

1 ½ cups granulated sugar

3 large eggs

1 tablespoon vanilla extract

1 cup buttermilk

1 cup brown sugar, packed

1 tablespoon ground cinnamon (for swirl)

1 cup powdered sugar (for glaze)

2 tablespoons milk (for glaze)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, ensuring it's well coated to prevent sticking.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon of ground cinnamon. Set aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.

In a small bowl, combine the brown sugar and 1 tablespoon of ground cinnamon to create the swirl mixture.

Pour half of the cake batter into the prepared Bundt pan, then sprinkle half of the cinnamon-sugar mixture over it. Pour the remaining batter on top and finish with the rest of the cinnamon-sugar mixture.

Using a knife or skewer, gently swirl the layers together to create a marbled effect, but do not overmix.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.

For the glaze, whisk together the powdered sugar and milk in a small bowl until smooth. Adjust consistency with more milk if needed.

Drizzle the glaze over the cooled cake, letting it flow down the sides.

Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 12

- Presentation Tips: Serve the cake on a decorative cake stand and sprinkle a little extra cinnamon on top for garnish. Enjoy with a cup of coffee or tea!