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- 2 ¾ cups all-purpose flour - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ¾ cup unsalted butter, softened - 1 ½ cups granulated sugar - 3 large eggs - 1 tablespoon pure vanilla extract - 1 cup buttermilk - 1 cup brown sugar, firmly packed - 1 tablespoon ground cinnamon - 1 cup powdered sugar - 2 tablespoons milk Let’s break down these ingredients. The dry ingredients form the base of your cake. All-purpose flour gives the cake structure. Baking powder and baking soda help it rise. Salt enhances the flavors, while ground cinnamon adds warmth. Next are the wet ingredients. Softened butter adds richness. Granulated sugar sweetens and helps with texture. Eggs bind everything together. Vanilla extract gives a lovely aroma, and buttermilk brings moisture and a slight tang. For the cinnamon-sugar swirl, brown sugar adds depth and moisture, while ground cinnamon gives that classic swirl flavor. Finally, the glaze. Powdered sugar creates a smooth finish, while milk thins it to the right consistency. Gather these ingredients, and you are on your way to a delightful cinnamon swirl bundt cake. - Preheat your oven to 350°F (175°C). - Grease and flour a 10-cup Bundt pan well. - In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this aside. - In a large bowl, cream the softened butter and granulated sugar. Use an electric mixer on medium speed for 3-5 minutes. The mix should be light and fluffy. - Add the eggs one by one to the creamed mix. Mix in the vanilla extract until combined. - Gradually add the flour mix to the butter and sugar mix. Alternate with the buttermilk, starting and ending with the flour mix. Mix until just blended. - In a small bowl, combine the brown sugar and cinnamon to make the swirl mix. - Pour half of the batter into the Bundt pan. Sprinkle half of the cinnamon-sugar mix over the batter. Add the rest of the batter, then top with the remaining cinnamon-sugar mix. - Use a knife or skewer to swirl the batter lightly. Aim for a nice marbled design without overmixing. - Bake the cake for 45-50 minutes. A toothpick should come out clean when inserted into the center. - Let the cake cool in the pan for 15 minutes. Then gently turn it out onto a wire rack to cool completely. - To make the glaze, whisk the powdered sugar and milk together until smooth. If needed, add more milk to get the right consistency. - Drizzle the glaze over the cooled cake for a lovely finish. - For presentation, place the cake on a nice stand. A light dusting of cinnamon on top makes it even prettier! Enjoy with coffee or tea! - To keep the cake moist, do not overmix the batter. - Use room temperature ingredients for a smoother mix. - Grease and flour the pan well to avoid sticking. - Bake until a toothpick comes out clean or with few crumbs. - For a smooth glaze, mix powdered sugar with milk until creamy. - If the glaze is too thick, add a bit more milk. - For a fun twist, try adding a splash of vanilla or maple syrup. - Use dry measuring cups for flour and sugar to get the right amounts. - Level off the flour with a knife for accuracy. - Have a good mixer, spatula, and Bundt pan ready to go. - A scale can help with precise measurements, especially for baking. {{image_4}} You can change the flavor of your cinnamon swirl Bundt cake by adding nuts or fruits. Nuts like walnuts or pecans add a nice crunch. Fruits like apples or raisins bring extra sweetness and moisture. You can also try adding chocolate chips for a rich twist. If you prefer a lighter touch, use vanilla instead of cinnamon for a simple vanilla Bundt cake. If you need gluten-free options, use a gluten-free flour blend. This keeps the texture light while ensuring everyone can enjoy your cake. For a vegan version, substitute eggs with flax eggs or applesauce. Use plant-based butter and almond milk in place of buttermilk. These tweaks make the cake suitable for many diets. This cake pairs well with tea or coffee. Serve it at breakfast or as an afternoon treat. It’s also perfect for events or holidays. A lovely cake stand makes for an eye-catching presentation. Dust some extra cinnamon on top for a special touch. Your guests will love this delicious dessert! To keep your cinnamon swirl Bundt cake fresh, cover it well. You can use plastic wrap or a cake dome. This helps keep moisture in and prevents it from drying out. If you want to store it in the fridge, wrap it tightly. This method works great for a few days. Just remember, cold air can dry out your cake. If you want to keep your cake longer, freeze it! Wrap it in plastic wrap and then in aluminum foil. This will keep it safe from freezer burn. When you want to enjoy it, let it thaw in the fridge overnight. You can also bring it to room temperature before serving. At room temperature, your cake will stay fresh for about 3 to 4 days. Make sure to keep it in a cool, dry place. If you see any signs of mold or an off smell, it’s best to toss it. If your cake has gone bad, you might notice it feels dry or hard. The flavor will also change, becoming stale or sour. Always trust your senses; if it doesn’t smell or taste right, don’t eat it! How to prevent a Bundt cake from sticking? To stop your Bundt cake from sticking, grease and flour the pan well. Use a non-stick spray or butter to coat every nook. Flour will help the cake release easily. Let the cake cool for about 15 minutes before inverting it. Can I use cake flour instead of all-purpose flour? Yes, you can use cake flour. Cake flour makes a lighter cake. Just remember to use the same amount. If you want a fluffier texture, consider reducing the sugar slightly. What can I use instead of buttermilk? You can mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes to thicken. This makes a great substitute for buttermilk in cakes. Can I use a different kind of sugar for the glaze? Yes, you can use brown sugar or even maple syrup. Each sugar will change the flavor a bit. Brown sugar will add a richer taste, while maple syrup gives a unique sweetness. My cake cracked; what went wrong? A cracked cake often means it baked too long or at too high a heat. Make sure to check your oven temperature with a thermometer. Also, avoid opening the oven door too early. Why is my cinnamon swirl not visible? If the swirl isn’t visible, you may have over-mixed the batter. When you swirl, do so gently. You want to create a nice marbled effect without fully mixing the cinnamon in. In this post, I shared the essential ingredients and steps to bake a delicious Bundt cake. From preparing the batter to adding the cinnamon-sugar swirl, each part builds flavor. I also offered tips for moistness, glazing, and storage. You can even customize your cake with different flavors. Remember, baking is as much about joy as it is about precision. Enjoy crafting your Bundt cake, and don't be afraid to make it your own!

Cinnamon Swirl Bundt Cake

Indulge in the delightful flavors of Cinnamon Swirl Bundt Cake that will impress family and friends! This easy-to-follow recipe combines soft, fluffy cake with a sweet cinnamon-sugar swirl and a touch of glaze for the perfect finish. Perfect for any occasion, learn how to make this show-stopping dessert step-by-step. Click through now to explore the full recipe and bring this delicious cake to your kitchen!
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Ingredients
  

2 ¾ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¾ cup unsalted butter, softened to room temperature

1 ½ cups granulated sugar

3 large eggs

1 tablespoon pure vanilla extract

1 cup buttermilk, at room temperature

1 cup brown sugar, firmly packed

1 tablespoon ground cinnamon (for the swirl)

1 cup powdered sugar (for the glaze)

2 tablespoons milk (for the glaze)

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly to ensure your cake releases easily after baking.

    Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and 1 teaspoon of ground cinnamon until evenly combined. Set this mixture aside for later use.

      Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat on medium speed for about 3-5 minutes until the mixture is light, fluffy, and pale in color.

        Incorporate Eggs and Vanilla: Add the eggs to the creamed mixture one at a time, allowing each egg to fully incorporate before adding the next. Then, mix in the vanilla extract until just combined.

          Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter and sugar mixture in three additions, alternating with the buttermilk. Begin with a portion of the flour mixture and end with it as well. Mix until the batter is just blended—avoid overmixing to retain a light texture.

            Prepare Cinnamon-Sugar Swirl: In a small bowl, combine the packed brown sugar and 1 tablespoon of ground cinnamon, mixing well to form your swirl mixture.

              Layer the Batter: Pour half of the prepared cake batter into the bottom of the Bundt pan, smoothing it out with a spatula. Sprinkle half of the cinnamon-sugar mixture evenly over the top of the batter. Pour the remaining batter over this layer, then top with the remaining cinnamon-sugar mixture.

                Create the Swirl Effect: Using a knife or skewer, gently insert it into the batter and swirl it in a figure-eight motion. Be careful to avoid excessive mixing, aiming for a nice marbled look.

                  Bake the Cake: Place the Bundt pan in the preheated oven and bake for 45-50 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs.

                    Cool the Cake: Allow the cake to cool in the pan for about 15 minutes. After that, gently invert the cake onto a wire rack to cool completely.

                      Prepare the Glaze: In a small bowl, whisk together the powdered sugar and milk until the mixture is smooth and pourable. If the glaze is too thick, add a splash more milk to reach your desired consistency.

                        Glaze the Cake: Drizzle the glaze over the completely cooled cake, allowing it to cascade beautifully down the sides.

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

                            - Presentation Tips: Present the Bundt cake on a beautiful cake stand, and for a finishing touch, dust a small amount of extra ground cinnamon on top. This pairs wonderfully with a warm cup of coffee or tea! Enjoy your delightful treat!