Do you ever want a comfort, down home dessert? This is one of the best! It says "Hey, I'm Home!" You will love this Moistest Cinnamon Bundt Cake!
It's so moist and full of cinnamon. It really is the perfect balance of sweetness and spice. I will say that it is probably not the prettiest though. I definitely swirl the cinnamon around, but I don't spend much time doing it because honestly....it all runs a bit together because it is so moist and tender. But it is so good it won't matter!
Give it a try and let me know what you think!
This cake is fabulous all year long! Don't hold out for fall. Cinnamon is good any time!
If you are looking for other cake recipes try my Chocolate Bundt Cake and this amazing Texas Sheet Cake!
Ingredients
- flour
- baking powder
- baking soda
- salt
- ground cinnamon
- butter
- sugar
- eggs
- vanilla bean paste
- sour cream
- brown sugar
- powdered sugar
Instructions
This is a basic cake recipe and comes together effortlessly. Make sure to grease your bundt pan really well. You will thank me later!
All that is needed is whisking the dry ingredients. Cream the butter and sugar and then add eggs one at a time. Add that delicious vanilla bean paste! Add the dry ingredients to the wet alternating with the sour cream and mix until just combine.
Mix the brown sugar and cinnamon for the swirl. Pour half the batter into pan. Add half of the sugar/cinnamon mixture. Layer on the rest of the batter. Top with remaining cinnamon sugar combo. Using a butter knife swirl the layers together gently.
Now, just Bake! Be sure and all that cake cake to cool in the pan on a wire rack for just 10-12 minutes. Then invert onto cooling rack until completely cooled. Dust with powdered sugar for an extra touch before serving.
Substitutions
Can I substitute Sour Cream? YES! Just use plain yogurt instead.
Equipment
Baking ware is a HUGE factor in your baked goods. Click HERE for my affiliate link to all my favorite baking supplies
More Dessert Ideas
Moistest Cinnamon Bundt Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla bean paste extract can be substituted
- 1 cup sour cream
- ½ cup brown sugar packed
- 1 tablespoon ground cinnamon for swirl
- Optional: powdered sugar for dusting
- Adding a ¼-1/2 teaspoon extra of Vietnamese Cinnamon makes it extra flavorful
Instructions
- Preheat your oven to 350°F. Grease a Bundt pan with cooking spray.
- In a bowl, mix the flour, baking powder, bakingsoda, salt, and ground cinnamon together. Set aside.
- In a stand mixer, beat the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well with each addition. Stir in the vanilla bean paste. Gradually add in the flour mixture and alternate with the sour cream, and mix until just combined.
- In a small bowl, combine the brown sugar and the tablespoon of cinnamon for the swirl.
- Pour half of the cake batter into the prepared Bundt pan. Sprinkle half of the cinnamon-sugar mixture on top.
- Add the remaining cake batter on top and finish with the rest of the cinnamon-sugar mixture. Use a knife to gently swirl the cinnamon-sugar into the batter for a marbled effect.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving.
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