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Slice of glazed cinnamon swirl Bundt cake on a white plate.

Cinnamon Swirl Bundt Cake

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Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 12 Servings
Calories: 661kcal
A soft cinnamon swirl bundt cake that never goes out of style and always draws a crowd.
Print Recipe

Equipment

  • Bundt Pan

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup butter softened unsalted
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 1 cup sour cream
  • 2 tsp vanilla extract

Cinnamon Swirl Layer

  • 1 cup toasted chopped pecans
  • 1/3 cup brown sugar
  • 1 1/2 tsp ground cinnamon

Glaze

  • 2 1/2 cups powdered sugar
  • 3 tbsp milk

Instructions

  • Preheat oven to 325°F and generously spray a bundt pan then dust with flour
  • In a medium bowl whisk flour salt and baking soda and set aside
    Dry ingredients whisked together in a large glass bowl.
  • In a large mixing bowl beat the butter for 2 to 3 minutes until smooth
    Butter and sugar creamed together into a light, fluffy mixture.
  • Slowly add the granulated sugar mixing well
    Smooth yellow cake batter after mixing in wet ingredients.
  • Add the eggs one at a time mixing between each addition
  • Slowly add the dry ingredients and mix until incorporated
    Thick cake batter fully mixed and ready to assemble.
  • Add sour cream and vanilla and mix until just combined
    Thick cake batter fully mixed and ready to assemble.
  • In another bowl stir together the pecans brown sugar and cinnamon
    Pecan, brown sugar, and spice mixture combined in a bowl with a spoon.
  • Pour half the batter into the prepared bundt pan
    Creamy batter smoothed evenly in a greased Bundt pan.
  • Sprinkle the pecan cinnamon mixture evenly over the batter
    Cinnamon pecan filling sprinkled evenly over the first layer of batter in the Bundt pan.
  • Pour the remaining batter over the swirl layer
    Final layer of batter spread on top, covering the cinnamon swirl filling in the Bundt pan.
  • Bake 65 to 75 minutes or until a wooden skewer inserted in the center comes out clean
  • Cool in the pan for 10 to 15 minutes then invert onto a wire rack to finish cooling
  • For the glaze whisk the powdered sugar and milk then drizzle over the cooled cake
    Bundt cake covered in white icing dripping down the sides.

Notes

The swirl looks best when the pecan mixture is spread evenly around the pan

Nutrition

Serving: 1 Serving | Calories: 661kcal | Carbohydrates: 99g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 403mg | Potassium: 143mg | Fiber: 2g | Sugar: 73g | Vitamin A: 722IU | Vitamin C: 0.3mg | Calcium: 60mg | Iron: 2mg