Description
Delicious and moist Cinnamon Bundt Cake with layers of cinnamon sugar and a smooth cream cheese icing, perfect for dessert or a sweet snack.
Ingredients
Scale
Cake Mixture
- 1 cup unsalted butter softened
- 1 2/3 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- cooking oil spray
Cinnamon Mixture
- 2 tbsp ground cinnamon
- 1/3 cup brown sugar
Cream Cheese Icing
- 2 oz cream cheese softened
- 1 cup powdered sugar
- 1/4 cup 2% milk more if needed
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven: Pre-heat the oven to 350℉ to get it ready for baking the cake.
- Mix Butter and Sugar: In a large bowl, whisk softened unsalted butter with granulated sugar until well combined and creamy.
- Add Wet Ingredients: Add eggs, sour cream, and vanilla extract to the butter mixture and whisk until fully combined.
- Add Dry Ingredients: Add all purpose flour and baking soda to the wet mixture and whisk until just combined to form the cake batter.
- Prepare Cinnamon Mixture: In a small bowl, combine ground cinnamon and brown sugar using a fork, mixing thoroughly.
- Grease Pan: Spray the insides of a 12-cup bundt pan with cooking oil spray to prevent sticking.
- Layer Cake and Cinnamon: Pour one-third of the cake mixture into the bottom of the pan, sprinkle half of the cinnamon mixture over it, then repeat with another third of the cake mix and remaining cinnamon mixture, finishing with the final third of cake batter on top.
- Bake Cake: Bake the bundt cake in the preheated oven for 60 minutes. Check doneness by inserting a toothpick; it should come out clean.
- Rest Cake: Let the cake rest in the bundt pan for 20 minutes after baking to set.
- Make Icing: Combine cream cheese, powdered sugar, 2% milk, and vanilla extract in a bowl. Whisk until smooth and lump-free. Add more milk if needed for consistency.
- Remove Cake from Pan: Tap the bundt pan with a spoon to loosen the cake. Place a cooling rack or plate over the pan opening, then flip carefully to release the cake. Tap the bottom if necessary.
- Cool Cake: Allow the cake to cool completely before applying the cream cheese icing.
- Serve: Spread the cream cheese icing over the cooled cake, slice, and enjoy your cinnamon bundt cake.
Notes
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor and similar texture.
- Make sure the butter and cream cheese are fully softened for easier mixing and smoother icing.
- Use a toothpick to check cake doneness to prevent overbaking and dry cake.
- For a stronger cinnamon taste, add an extra tablespoon of ground cinnamon to the cinnamon mixture.
- If you want a dairy-free version, substitute butter with dairy-free margarine and use a suitable frosting alternative.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
