Cinnamon Bundt Cake
Serves 12
10 mins prep
55 mins cook
65 mins total
This cinnamon bundt cake is fluffy, moist, buttery, and has a gooey cinnamon swirl in the middle. It's topped with a cream cheese glaze. It's like a cinnamon roll in bundt form! The cinnamon bundt cake is moist and fluffy from the sour cream, and mixture of butter and oil. The butter gives it all that delicious buttery flavour and the oil keeps it moist and fluffy for days. The perfect easy fall bundt cake.
Cinnamon Swirl
Bundt Cake
Cream Cheese Glaze
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Cinnamon Swirl
Combine brown sugar and cinnamon in a separate bowl. Mix well and set aside.
⅕ ¾ brown sugar⅕ 3 ground cinnamon
Bundt Cake
Preheat oven to 355°F (180°C). Grease the bundt pan with a tablespoon of cold butter (or oil) and shake a tablespoon of flour all around to coat evenly. Shake out any excess flour.
⅕ 1 cold butter⅕ 1 all purpose flourIn a large bowl or stand mixer, cream the butter, oil, brown sugar, granulated sugar, and salt until light and fluffy for a few minutes.
⅕ 1 unsalted butter⅕ ¼ vegetable oil⅕ 1 brown sugar⅕ ¼ granulated sugar⅕ ¼ sea saltAdd vanilla extract and eggs one at a time, beating well in between each addition. It’s ok if the batter separates towards the end.
⅕ 2 pure vanilla extract⅕ 5 large eggsAdd sour cream, and beat until combined.
⅕ ½ sour creamSift flour, baking powder, and cinnamon into the batter. Fold with a whisk just until no dry streaks of flour remain. Add milk halfway through folding. It is ok if the batter is a little lumpy.
⅕ 3 all purpose flour⅕ 2 baking powder⅕ ¾ milk⅕ 1 ground cinnamonScoop half the batter into the prepared bundt pan. Smooth the top. Sprinkle the cinnamon sugar evenly on top. Scoop the remaining batter over and spread smooth.
Bake in the preheated oven for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean.
Remove the cinnamon bundt cake out of the oven and let cool for 15 minutes in the pan. Place cooling rack or plate over top of the bundt cake and flip the cake. Gently tap the bundt pan to release the cake. Carefully lift off the pan to reveal the cake. Let cool completely. Prepare the glaze while it cools.
Cream Cheese Glaze
Combine cream cheese, butter, icing sugar, and salt in a large bowl or stand mixer. Beat until very light and fluffy - about 2 minutes.
⅕ 4 cream cheese⅕ 4 butter⅕ 1 icing sugar⅕ ⅛ sea saltAdd vanilla and gradually add the milk until you get the consistency you desire.
⅕ 1 pure vanilla extract⅕ 2-6 milkPour the glaze over the cake and let set for 10 minutes. Slice and serve the bundt cake while still slightly warm or at room temperature.
