Cinnamon Swirl Bundt Cake
User Reviews
5
Cinnamon Swirl Bundt Cake
Description
The Cinnamon Swirl Bundt Cake combines a boxed yellow cake mix blended with eggs, sour cream, and oil for a moist, dense batter. A cinnamon streusel made from flour, brown sugar, cinnamon, cold butter, and chopped walnuts adds a crunchy spice layer. The streusel is chilled before assembling the cake to maintain its crumbly texture during baking.
Assembly involves layering one-third of the streusel in the greased bundt pan, then pouring half the batter over it, followed by remaining streusel and batter. Baking at 325°F for 40-45 minutes results in a golden cake with swirls of cinnamon streusel throughout. The texture contrasts moist cake with cinnamon-spiced crunchy topping that disperses throughout the slice.
Once baked and cooled, the cake is inverted to display its shape and dusted with powdered sugar for a finishing touch. It can be served as a snack or dessert and pairs well with coffee or tea.
Notes suggest that nuts in the streusel are optional, and the cake can be made in alternative pans like springform or 9x13-inch with doubled streusel. Leftovers keep well at room temperature wrapped for 4-5 days and can also be frozen in slices for 1-2 months to extend shelf life.
Ingredients
For the streusel:
- 1/2 cup flour 62g
- 1/2 cup brown sugar 90g
- 2 teaspoon cinnamon
- pinch salt
- 1/4 cup butter 56g, unsalted, cold and cubed
- 1/2 cup walnuts can substitute pecans, or leave nuts out, roughly chopped
For the cake:
- 1 box yellow cake mix
- 4 egg 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
- Walnuts in the streusel can be omitted or substituted with pecans based on preference.
- This cake can be baked in a bundt pan or alternatively in springform or round cake pans; adjust streusel quantity if using a 9x13-inch pan.
- Leftover cake stores well covered at room temperature up to 5 days to maintain moistness; refrigerating may dry it out.
- Freeze leftover slices individually for 1-2 months to enjoy later while preserving texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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