Ingredients
Scale
For the cake batter:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1/4 cup milk
For the cinnamon-sugar swirl:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
For the cinnamon-sugar coating:
- 1 tablespoon butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Grease the Bundt pan with melted butter. Combine 1/4 cup sugar with 1 teaspoon cinnamon, then coat the interior of the pan with this mixture.
- In a bowl, mix 1/2 cup sugar and 2 teaspoons cinnamon. Set aside for the swirl.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter with the sugar until pale and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing after each addition. Stir in vanilla extract.
- Alternate adding the dry ingredients with sour cream and milk: one-third of the flour, then half the sour cream, followed by another third of the flour, the rest of the sour cream, then the final flour and milk. Mix until just combined.
- Pour half the batter into the prepared pan. Spread evenly. Sprinkle the swirl mixture over this layer. Add remaining batter on top and smooth the surface.
- Bake in a preheated oven at 175°C (350°F) for 50 to 60 minutes. A toothpick inserted in the center should come out clean.
- Cool in the pan for 15 minutes. Invert onto a wire rack and let cool completely before slicing.
Notes
Do not skip greasing and coating the pan—it gives the cake its signature cinnamon crust.
Use room temperature ingredients for best texture.
Avoid overmixing to keep the crumb tender.
Let the cake cool completely before slicing for clean cuts.
- Prep Time: 20
- Cook Time: 55