Description
A moist and flavorful Cinnamon Bundt Cake layered with a sweet cinnamon-sugar mixture and topped with creamy vanilla cream cheese icing. This luscious cake is perfect for dessert or a special treat to enjoy with coffee or tea.
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: Preheat your oven to 350℉ to ensure it reaches the proper baking temperature.
- Mix Cake Ingredients: In a large bowl, whisk the softened unsalted butter and granulated sugar together until creamy. Add the eggs, sour cream, and vanilla extract, then whisk thoroughly to combine all wet ingredients.
- Add Dry Ingredients: Gradually add the all-purpose flour and baking soda to the wet mixture. Whisk well until you get a smooth cake batter without lumps.
- Prepare Cinnamon Mixture: In a small bowl, combine ground cinnamon and brown sugar using a fork, mixing evenly.
- Grease Pan: Spray the inside of a 12-cup bundt pan with cooking oil spray to prevent the cake from sticking.
- Layer Cake and Cinnamon Mixture: Pour one third of the cake batter into the bottom of the bundt pan. Sprinkle half of the cinnamon mixture evenly over the batter. Repeat by adding another third of the batter, followed by the remaining cinnamon mixture, and finally top with the last third of the cake batter.
- Bake the Cake: Place the bundt pan in the oven and bake for 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool in Pan: Remove the cake from the oven and let it rest in the pan for 20 minutes to allow it to set properly.
- Make Cream Cheese Icing: While the cake is resting, whisk together softened cream cheese, powdered sugar, 2% milk, and vanilla extract until smooth and lump-free. Add more milk if you need a thinner consistency.
- Remove Cake from Pan: Tap the bundt pan all over with a spoon to loosen the cake. Place a cooling rack or a plate upside down on top of the bundt pan, then invert it to release the cake. If stuck, gently tap the bottom of the pan with the spoon to help release it.
- Cool Completely: Allow the cake to cool fully on a wire rack before applying the cream cheese icing to prevent melting.
- Serve: Once cooled and iced, slice and enjoy your delicious cinnamon bundt cake.
Notes
- Make sure butter and cream cheese are fully softened before mixing to ensure smooth batter and icing.
- If you prefer a stronger cinnamon flavor, you can increase the cinnamon in the cinnamon mixture up to 3 tablespoons.
- For a dairy-free version, substitute butter and cream cheese with vegan alternatives and use a non-dairy milk for the icing.
- Use a toothpick or cake tester to check doneness; if it comes out with moist crumbs, bake an additional 5 minutes.
- Cooling the cake in the pan before removing helps prevent it from breaking apart.
- If icing is too thick, add milk in small increments until desired consistency is achieved.
Nutrition
- Serving Size: 1 slice (approx. 1/12th cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
