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Cinnamon Bundt Cake (aka King Cake Bundt Cake)
Description
This Cinnamon Bundt Cake is a delicious, buttery, sour cream bundt cake with a cinnamon swirl in the middle and a creamy vanilla glaze over the top! Add colorful sugar to transform it into a King Cake Bundt Cake – perfect for a Mardi Gras celebration. It’s perfect for breakfast, snacking, or dessert with a cup of coffee or a tall glass of milk.
Ingredients
Units
Scale
Cake batter:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 12 tablespoons unsalted butter, room temperature
- 3 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream
Cinnamon swirl :
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
Glaze:
- 2 cups powdered sugar
- 3-4 tablespoon milk
- 1 teaspoon vanilla extract
- Gold, green, purple sanding sugar
Instructions
- Preheat oven to 350°F Fahrenheit. Grease a 10-inch Bundt pan with a baking pan spray or butter.
- Whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
- In the bowl of your mixer, cream the butter and sugar together until light and fluffy. Mix in one egg at a time until welcome combined, and stir in vanilla extract.
- Slowly add half of the flour mixture. Stir in the sour cream and then the remaining flour mixture.
- Pour half of the batter into your bundt pan.
- In a small mixing bowl, stir together the granulated sugar and cinnamon. Sprinkled this mixture over the cake batter in the bundt pan.
- Spoon the remaining batter over the cinnamon layer carefully to make sure all the cinnamon gets covered.
- Bake in the oven for 40 to 50 minutes until a toothpick can be inserted into the cake and comes out clean.
- Allow the cake to cool for 5 to 10 minutes, and then flip onto a serving plate.
- In a medium mixing bowl, stir together the powdered sugar, milk, and vanilla extract until it is smooth. Once the cake has cooled, pour the glaze over the top. Sprinkle the sanding sugar over the glaze.
Notes
How do you prevent the cake from sticking to the pan?
- Spray the pan with a nonstick spray made for baking like pam baking.
- Mix equal parts of butter and flour together and rub it into the pan so all the grooves are coated.
- Use a nonstick-coated bundt pan.
- Gently loosen the cake from the edges of the pan when the cake is hot.
- Allow the cake to rest for only 5-10 minutes before flipping the pan over.
- Tap the bundt pan to help the cake slide out of the pan.
Nutrition
- Serving Size:
- Calories: 335
- Sugar: 36.8 g
- Sodium: 143.2 mg
- Fat: 11.8 g
- Carbohydrates: 53.7 g
- Fiber: 0.8 g
- Protein: 4.4 g
- Cholesterol: 62.9 mg
