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Cinnamon Swirl Sour Cream Bundt Cake

A rich and buttery sour cream bundt cake layered with warm cinnamon sugar swirls and finished with a sweet vanilla glaze.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 eggs large
  • 2 tsp vanilla extract
  • 1.25 cups sour cream full-fat
  • 0.25 cup whole milk
Cinnamon Swirl
  • 1 cup brown sugar packed
  • 2 tbsp ground cinnamon
  • 0.5 tsp nutmeg
  • 0.5 cup pecans chopped, optional
Vanilla Glaze
  • 1.5 cups powdered sugar
  • 2-3 tbsp milk
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Bundt pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In another bowl, mix brown sugar, cinnamon, nutmeg, and optional pecans for the swirl filling.
  4. Cream butter and granulated sugar together until light and fluffy.
  5. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  6. Alternate adding dry ingredients with sour cream and milk, mixing until just combined.
  7. Layer batter and cinnamon mixture in the prepared bundt pan, repeating until all ingredients are used.
  8. Bake for 50–60 minutes until a toothpick inserted comes out clean.
  9. Cool cake in the pan for 15 minutes before transferring to a wire rack.
  10. Whisk powdered sugar, milk, and vanilla together for the glaze and drizzle over cooled cake.

Notes

For extra flavor, toast the pecans before adding them to the cinnamon swirl mixture. Store covered at room temperature for up to 3 days.