Ingredients
Scale
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup sour cream
- 1 cup whole milk
- 2 teaspoons vanilla extract
- Powdered sugar (optional, for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease a bundt pan generously with butter or nonstick spray, then dust with flour, tapping out the excess.
- In a small bowl, mix the brown sugar and cinnamon. Set aside.
- In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the butter mixture, alternating with sour cream and milk. Begin and end with the dry mixture, mixing just until combined. Do not overmix.
- Pour half of the batter into the prepared pan and spread it evenly. Sprinkle the cinnamon-sugar mixture over the batter. Add the remaining batter on top and spread it gently to cover the swirl. For a marbled effect, run a knife lightly through the layers.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes, then carefully invert it onto a wire rack. Allow to cool completely.
- Dust with powdered sugar before serving, or drizzle with a simple glaze if desired.
Notes
For added texture, you may include ½ cup chopped pecans or walnuts in the cinnamon swirl.
Avoid overbaking to keep the cake moist. Check at the 50-minute mark.
The cake stays fresh for up to three days when stored at room temperature.
- Prep Time: 20
- Cook Time: 60