Cinnamon Swirl Bundt Cake
User Reviews
5
Cinnamon Swirl Bundt Cake
Description
This bundt cake begins by preparing a plain batter from cake flour, baking powder, salt, room temperature butter, granulated sugar, Greek yogurt, vanilla extract, eggs, and milk. The batter is divided, with a portion mixed with brown sugar, ground cinnamon, and milk to form the cinnamon swirl filling. Layers of plain batter alternate with cinnamon swirl batter in the Bundt pan to create the signature marbled effect once baked.
Baking at 350°F for 50 to 60 minutes produces a cake with a tender, moist crumb and a balanced sweet-spice flavor from the cinnamon swirl accents. Cooling the cake partially in the pan before unmolding helps retain its shape. The cake can be sliced to reveal the cinnamon ribbons inside, offering a visually striking and flavorful dessert or treat.
Nutrition values are estimated for this recipe. It serves as a sweet accompaniment to coffee or tea or as a dessert with optional glazing or dusted sugar if desired.
Ingredients
Cake
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter at room temperature
- 2 1/4 cups granulated sugar
- 1/2 cup Greek yogurt non-fat, plain
- 1 tablespoon vanilla extract
- 5 egg large
- 1/2 cup milk
Cinnamon Swirl
- 1/3 cup brown sugar packed
- 2 tablespoons ground cinnamon
- 2 tablespoons milk
Instructions
- Preheat oven to 350 F. Grease and flour a 10-15-cup Bundt pan.
- In a medium bowl, whisk together cake flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and yogurt until well-combined.
- Stir in vanilla until combined.
- Add eggs one at time, mixing well after each addition.
- On low, stir in flour mixture until just incorporated.
- Stir in milk until combined.
- In a separate large bowl, stir together 2 ½ cups of the batter, brown sugar, cinnamon, and milk until well-combined.
- Using a 1/4-cup measuring cup, drop two scoops of plain batter into prepared bundt pan.
- Drop one scoop of cinnamon swirl batter on top of plain batter.
- Continue to alternate between plain and cinnamon swirl batters until both batters are gone.
- Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool cake in the pan on a wire rack for 15 minutes.
- Invert the cake onto wire rack, and cool completely.
Notes
- Nutrition values are only estimates and may vary based on ingredient specifics and portion size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 344kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 82mg | 27% |
| Sodium | 202mg | 8% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 450IU | 9% |
| Calcium | 69mg | 7% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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