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To make this delicious Cinnamon Swirl Bundt Cake, you will need: - 2 ½ cups all-purpose flour - 1 ½ teaspoons baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ¾ cup unsalted butter, softened - 1 ½ cups granulated sugar - 3 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 cup buttermilk, at room temperature These ingredients come together to create a rich and flavorful cake base. Each plays a key role in the cake's texture, taste, and rise. The swirl in this cake adds a wonderful touch. For the cinnamon swirl, you will need: - ½ cup brown sugar - 1 tablespoon ground cinnamon Mixing these two together creates that sweet, spicy layer that makes each slice special. It adds a warm, cozy flavor to your cake. If you want to take your cake to the next level, you can add: - ½ cup chopped walnuts or pecans These nuts bring a nice crunch and flavor contrast. They make the cake even more enjoyable and can be a fun surprise in each bite. Start by preheating your oven to 350°F (175°C). Grab a 10-inch Bundt pan and grease it well with unsalted butter. Then, dust it lightly with flour. This helps the cake come out easily after baking. In a medium bowl, sift together the dry ingredients. You need 2 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. Set this mixture aside. In a large bowl, cream ¾ cup of softened unsalted butter and 1 ½ cups of granulated sugar using an electric mixer. Mix for 4 to 5 minutes until it is light and fluffy. Then, add 3 large eggs one at a time. Mix well after each egg. Next, add 1 teaspoon of vanilla extract. Now, slowly add the dry mixture to the butter mix. Do this while also adding 1 cup of buttermilk. Start and end with the dry mix. Mix until just combined to keep the cake light. In a small bowl, mix ½ cup of brown sugar with 1 tablespoon of ground cinnamon. If you like, you can add ½ cup of chopped walnuts or pecans now for extra crunch. To layer the cake, pour half of the batter into the prepared Bundt pan. Then, sprinkle half of the cinnamon mix on top. Pour the rest of the batter over that, followed by the remaining cinnamon mix. Take a knife or skewer and gently swirl the mix together. This creates a lovely marbled look in your cake. To create the perfect swirl, layer the batter and cinnamon mix carefully. Start with half the cake batter. Spread it evenly in the pan. Then, sprinkle half the cinnamon-sugar mix over this layer. Pour the remaining batter on top. Finish by adding the last of the cinnamon mix. Use a knife or skewer to gently swirl the two together. Aim for a nice marble look but don’t overdo it. Light swirls create a lovely effect without losing the layers. Baking time is crucial for a great cake. Set your timer for 45 minutes. Check the cake with a toothpick inserted into the center. If it comes out clean, it’s done. If it has wet batter on it, bake for an extra 5 to 10 minutes. Keep an eye on it after 45 minutes to avoid over-baking. Every oven is different, so adjust your time as needed. After baking, let the cake cool in the pan for 15 minutes. This helps it hold its shape. Then, place a wire rack on top of the Bundt pan. Carefully flip it over to release the cake. If it sticks, gently tap the pan. Let it cool completely on the rack. Cooling helps the flavors settle and makes it easier to slice. For a special touch, dust with powdered sugar before serving. {{image_4}} To make a gluten-free version, swap the all-purpose flour with a gluten-free blend. Look for one that works well in baking. Ensure it contains xanthan gum for the right texture. The rest of the recipe stays the same. This swap allows everyone to enjoy the cake, even those who can't have gluten. For a vegan twist, replace the butter with coconut oil or vegan butter. Use plant-based milk instead of buttermilk. A mix of almond milk and lemon juice works well. Substitute the eggs with flaxseed meal mixed with water. Use 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. These changes keep the cake moist and delicious. You can enhance the flavor in fun ways. Add a splash of almond extract for a nutty twist. You can also mix in a bit of citrus zest, like lemon or orange, to brighten the cake. If you love chocolate, fold in chocolate chips for a decadent touch. Mix and match these ideas to create your perfect cake. To keep your cinnamon swirl Bundt cake fresh, wrap it tightly in plastic wrap. This keeps moisture in and air out. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want it to last longer, consider freezing it. You can freeze your Bundt cake for later enjoyment. First, let it cool completely. Then wrap it in plastic wrap and foil to prevent freezer burn. You can freeze it for up to three months. When ready to enjoy, thaw it in the fridge overnight. After storing, the cake may feel a bit dry. To fix this, warm individual slices in the microwave for a few seconds. This will help revive its soft texture. You can also drizzle it with a bit of warm glaze or serve it with whipped cream for added moisture. Enjoy your cake just like it was fresh out of the oven! To stop your Bundt cake from sticking, you need to grease the pan well. Use unsalted butter for this. Coat every part of the pan, especially the center tube. After greasing, sprinkle a light layer of flour over the butter. Tap the pan to remove the extra flour. This method creates a non-stick barrier. When baked, your cake should slide right out. Make sure to cool the cake for 15 minutes before flipping it onto a rack. Yes, you can use different nuts in this recipe. Walnuts and pecans are great options. If you prefer another nut, try almonds or hazelnuts. Just chop the nuts into small pieces before mixing them in. This adds a nice crunch and flavor. You can even skip the nuts if you want a nut-free cake. The cake will still taste delicious without them. If you don't have buttermilk, you can easily make a substitute. Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes. This will create a tangy milk similar to buttermilk. You can also use plain yogurt or sour cream. Just thin them with a bit of water to match the buttermilk's consistency. These options work well and keep your cake moist. This blog post covered how to make a delicious cinnamon swirl Bundt cake. We explored the main ingredients, optional add-ins, and step-by-step instructions to help you bake perfectly. I shared tips to enhance your baking skills, along with ideas for variations like gluten-free and vegan options. Remember to store your leftovers right to keep them fresh. Now, you can impress your friends and family with this delightful treat. Happy baking!

Cinnamon Swirl Bundt Cake

Indulge in the warmth of homemade goodness with this delightful Cinnamon Swirl Bundt Cake recipe! Perfect for any occasion, this cake combines rich flavors and a beautiful swirl that will impress your guests. With simple ingredients and easy-to-follow steps, baking this cake is a breeze. Ready to bring joy to your kitchen?
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Ingredients
  

2 ½ cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¾ cup unsalted butter, softened at room temperature

1 ½ cups granulated sugar

3 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup buttermilk, at room temperature

½ cup brown sugar (for the swirl)

1 tablespoon ground cinnamon (for the swirl)

½ cup chopped walnuts or pecans (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 10-inch Bundt pan thoroughly with butter and lightly coat it with flour to ensure your cake releases easily.

    Combine Dry Ingredients: In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and 1 teaspoon ground cinnamon. This step helps to aerate the flour and evenly distribute the leavening agents. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which should take about 4-5 minutes. This aeration is key for a light cake texture.

        Add Eggs and Vanilla: Incorporate the eggs, one at a time, mixing well after each addition to ensure each egg is fully incorporated. After the last egg, mix in 1 teaspoon of vanilla extract.

          Mix in Dry Ingredients: Gradually add the flour mixture to the butter and sugar mixture, alternating with the buttermilk. Start and finish with the flour mixture; mix just until combined to avoid overworking the batter, which can lead to a denser cake.

            Prepare Cinnamon Swirl: In a small bowl, combine the brown sugar and 1 tablespoon of ground cinnamon. If you choose to include nuts, fold in the chopped walnuts or pecans at this stage for added texture and flavor.

              Layering the Batter: Pour half of the prepared cake batter into the greased Bundt pan. Evenly sprinkle half of the cinnamon mixture over the batter. Add the remaining batter on top, followed by the rest of the cinnamon topping. Using a knife or skewer, gently swirl the two mixtures together to create a beautiful marbled effect.

                Bake the Cake: Place the Bundt pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on your cake towards the end of the baking time to avoid over-baking.

                  Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Afterwards, gently invert the cake onto a wire rack to cool completely, ensuring it maintains its shape.

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

                      - Presentation Tips: Once cooled, dust the Bundt cake lightly with powdered sugar for a snowy appearance. Serve with a dollop of freshly whipped cream alongside for an elegant touch. For an extra finish, sprinkle a pinch of cinnamon and some walnut or pecan halves on top to enhance texture and visual appeal.