Cinnamon Swirl Bundt Cake
User Reviews
5.0
18 reviews
Excellent
Cinnamon Swirl Bundt Cake
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The easiest cinnamon swirl bundt cake, made with a cake mix and a handful of ingredients to make the most delicious moist cinnamon spiced sour cream yellow cake.
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Ingredients
For the streusel:
- 1/2 cup flour 62g
- 1/2 cup brown sugar 90g
- 2 teaspoon cinnamon
- pinch salt
- 1/4 cup unsalted butter, cold and cubed 56g
- 1/2 cup walnuts, roughly chopped can substitute pecans, or leave nuts out
For the cake:
- 1 box yellow cake mix
- 4 eggs, room temperature
- 1 cup sour cream
- 1/2 cup vegetable oil 110g
- powdered sugar for garnish
Instructions
- Preheat oven to 325F (160C) and thoroughly grease a bundt cake pan.
For the cinnamon swirl streusel:
- In a bowl, mix together flour, brown sugar, cinnamon and salt until combined. Add the butter, and work in with your fingertips until clumpy crumbs form. Add the nuts if using, and stir to combine. Place streusel in fridge until ready to use.
For the cake:
- Add the cake mix, eggs, sour cream, and oil and stir (by hand using a whisk or spatula) well to combine for 2 minutes or until mixture is smooth and lump free. Use a spatula to scrape up the bottom and sides of the bowl.
- Sprinkle 1/3 of the streusel at the bottom of the bundt cake pan, then pour half the batter on top. Smooth to cover the streusel.
- Sprinkle with the remainder of the streusel, and then add the rest of the batter on top and smooth with a spatula.
- Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
- Cool, and invert onto serving pan, sprinkling with icing sugar on top.
Notes
- If you prefer, you can leave out the nuts entirely.
- You can also glaze the bundt cake with a powdered sugar glaze like the one in this recipe, or top with a cream cheese frosting like the one in this recipe.
- If you don't have a bundt cake pan, you can use a 9 or 10 inch deep springform pan, or two circular 9 inch pans. You can even make this as a 9x13 inch pan, but you'll have to double the streusel recipe.
- Storing leftovers:
- Leftovers will still taste delicious for 4-5 days at room temperature tightly covered. Avoid putting it in the fridge, or it'll dry out.
- You can also freeze the cake for 1-2 months. I'd recommend freezing individual slices, so you can pull them out whenever you have a craving.
Nutrition Information
Show Details
Calories
418kcal
(21%)
Carbohydrates
50g
(17%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
8g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
76mg
(25%)
Sodium
374mg
(16%)
Potassium
106mg
(3%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
319IU
(6%)
Vitamin C
1mg
(1%)
Calcium
136mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 374mg | 16% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 319IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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