Moistest Cinnamon Bundt Cake
A cinnamon loaded bundt cake so moist it will fall apart!
Servings: 12
Calories: 376kcal
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.
Nutrition
Calories: 376kcal | Carbohydrates: 54g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 289mg | Potassium: 83mg | Fiber: 1g | Sugar: 34g | Vitamin A: 584IU | Vitamin C: 0.03mg | Calcium: 83mg | Iron: 1mg
