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Cinnamon Swirl Bundt Cake

Cinnamon Swirl Bundt Cake

Cinnamon Swirl Bundt Cake with sour cream and whipping cream with a cream cheese frosting.

Course afternoon tea, Bundt Cake, Cake
Cuisine international food
Keyword Cinnamon Swirl Bundt Cake
Prep Time 5 minutes
Cook Time 55 minutes
Servings 12 pieces
Author Labsalliebe

Ingredients

INGREDIENTS FOR CINNAMON SWIRL BUNDT CAKE

INGREDIENTS FOR THE CINNAMON SUGAR FILLING

  • 75 g brown sugar
  • 2 tbsp ground cinnamon
  • 2 tbsp all-purpose flour
  • 3 tbsp whole milk

INGREDIENTS FOR THE CAKE BATTER

  • 300 g all-purpose flour
  • 1 sachet baking powder
  • 1 tsp salt
  • 250 g unsalted butter room temperature
  • 200 g sugar
  • 5 tbsp heavy cream room temperature
  • 200 g sour cream room temperature
  • 1 tbsp vanilla paste
  • 5 large eggs room temperature

INGREDIENTS FOR THE CREAM CHEESE FROSTING

  • 60 g unsalted butter room temperature
  • 120 g cream cheese room temperature
  • 120 g powdered sugar
  • 100 ml heavy cream room temperature
  • 1 tsp vanilla paste

INGREDIENTS FOR THE TOPPING

  • 60 g toasted almond flakes

Instructions

HOW TO MAKE CINNAMON SWIRL BUNDT CAKE

PREPARATION

  1. Preheat your oven to 170°C / 338°F (top and bottom heat).

  2. Grease your Bundt pan well and dust with flour.

  3. Tap out any excess.

MAKE THE CINNAMON SUGAR FILLING

  1. Mix all ingredients together and set aside.

MAKE THE BATTER

  1. Whisk together flour, baking powder, and salt in a bowl.
  2. Beat the butter and sugar for about 3 minutes on medium-high speed until light and fluffy.

  3. Add sour cream, heavy cream, and vanilla paste.

  4. Mix until smooth.

  5. Add the eggs one at a time.
  6. Add the flour mixture and mix just until combined (no more than 45 seconds).
  7. Use a spatula to finish mixing gently by hand.

CINNAMON SWIRL MIXTURE

  1. Transfer about one-third of the batter to another bowl.
  2. Add the cinnamon sugar filling.
  3. Stir until smooth and well combined.

LAYERING

  1. Spoon slightly less than one-third of the plain batter into the Bundt pan and smooth the surface.

  2. Spread half of the cinnamon batter on top and smooth.

  3. Layer half of the remaining plain batter over it and smooth again.

  4. Pour the remaining cinnamon batter over the top and smooth.

  5. Finish by spooning the last layer of plain batter into the pan and smooth once more.

  6. Use a fork to swirl the layers into a marble pattern.
  7. Smooth the top again.

BAKE

  1. Bake for 50–55 minutes.
  2. Let the cake cool for 5 minutes, then gently loosen the edges with a knife.
  3. Allow the cake to cool completely in the pan before turning it out onto a cooling rack.

MAKE THE CREAM CHEESE FROSTING

  1. Beat the cream cheese and butter until smooth and fluffy.
  2. Sift in the powdered sugar and beat until creamy.

  3. Add vanilla extract and heavy cream.

  4. Beat until light and fluffy.

  5. If it’s too soft, chill briefly before using.
  6. Spread the frosting over the cooled cake.

TOPPING

  1. Toast the almond flakes in a dry pan and sprinkle them over the frosted cake.

  2. Chill the bundt cake for 1 -2 hours.