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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Jan 10, 2023 by Paula Montenegro · Income from ads and affiliate links 3 Comments

    Cinnamon Bundt Cake

    Jump to Recipe
    Close up of glazed cinnamon bundt cake slice with brown and white text overlay.
    Brown and red text overlay on image of cinnamon swirl bundt cake slice on a cake server.

    A simple pound-like cinnamon cake with a wonderful cinnamon sugar swirl for added flavor. It's very straightforward to prepare and has a moist, dense crumb that is everything you want in a buttery bundt cake. It needs no more than a dusting of powdered sugar or a simple glaze. It makes a beautiful addition to a brunch table.

    Glazed slice of cinnamon swirl bundt cake on a white cake stand with rest of cake. Brown background.

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    I've wanted to make a cinnamon pound cake for the longest time to add to our always growing archive of bundt cake recipes.

    Baking a cake is, by my definition, a good thing. Always. And baking a bundt cake is a little bit better for fans like myself.

    There is something about a beautifully patterned cake. It works every time, whether it's a white chocolate raspberry bundt, the perfect lemon poppy seed cake, or a red velvet bundt. 

    It's a crowd-pleasing spice that goes well with the holiday season and celebrations in general.

    Table of Contents Hide
    About this recipe
    Ingredients
    Preparing the bundt cake pan
    How to make the cinnamon pound cake batter
    Cinnamon sugar swirl
    Cinnamon glaze
    Kitchen notes
    Bundt pans
    Related recipes you might like:
    Cinnamon Swirl Bundt Cake

    About this recipe

    • Plain and flavorful: a simple and unassuming cinnamon pound cake that some might pass by. But it works. Every time. Because the flavor is there, subtler in the cake batter and more pronounced in the swirl. I get raves, and so will you.
    • Moist but dense crumb: which is the way a good pound cake should be. The sour cream contributes to a moist and creamy texture that is amazing. I am a huge, huge fan of cakes with sour cream, especially plain ones like the Chocolate Bundt Cake and the Lemon Pound Cake.
    • Keeps well and can be frozen: you can have it at room temperature for several days or freeze it for a month if you need to bake ahead for whatever reason.
    • Versatile: it can be served plain with just a dusting of powdered sugar, or you can add a cinnamon glaze or frosting. Either way, the flavor will be there.
    Single slice of cinnamon swirl bundt cake on a white plate with a wood and silver fork. Brown background.

    What is cinnamon?

    Cinnamon is an aromatic spice used for flavoring with a sweet, spicy flavor that is unique.

    It comes from the bark of the Cinnamomum trees. The flavor and intensities vary depending on where the bark comes from.

    It's used in sweet and savory recipes like cakes, cookies, drinks, teas, stews, breakfast dishes, and more.

    Ground cinnamon is the most popular way of using it, but can also be found in the form of cinnamon sticks, which are rolls of bark.

    It's claimed to have several health benefits.

    Several slices of glazed cinnamon swirl bundt cake on a white cake stand with rest of the cake.

    Ingredients

    The ingredients for this cake are super simple, everyday ones you probably have already.

    • Cinnamon: any ground cinnamon you normally use works fine. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon. 
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
    • Unsalted butter.
    • Sour cream: use whole, not reduced in fat.
    • Milk: whole is the best choice for a rich cake. But you can use reduced fat milk.
    • Eggs: fresh, large.
    • Flour: all-purpose flour and cake flour work.
    • Baking powder: is used as leavener to help the cake rise, so make sure it isn't expired.
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine.
    • White granulated sugar.
    • Brown sugar: light or dark.

    See the recipe card at the end of this post for quantities.

    Bowls on white marble containing ingredients for cinnamon cake including butter, eggs, flour mixture, milk, vanilla, sugars, sour cream.

    Preparing the bundt cake pan

    If you love making bundt cakes, you probably know the pain of not being able to remove it from the pan in one piece. I know it happened to me many times!

    I have three ways of dealing with this:

    1. Butter: I use soft butter (NOT melted) and patiently cover the whole pan, every nook, cranny, and every sharp angle. I use a brush or my fingers. I then flour the pan and refrigerate it while putting together the batter. I take it out at the last moment when I need to fill it. So it goes cold into the oven.
    2. Baking spray: I use a spray labeled as having flour or being specifically made for baking. My experience is that some sprays that are made for cooking don't work that well for baking recipes.
    3. Recipe: whenever I find a great recipe that can be easily removed from an intricate bundt pan, even though I didn’t follow step 1 above, I cling to it!

    How to make the cinnamon pound cake batter

    Vanilla and cinnamon added to cake batter in a glass bowl. An electric mixer inside. White marble surface.

    Electric or stand mixer: this is a large cake and I highly encourage you to use a mixer.

    Sifting flour on top of cake batter. White surface.

    Flour mixture: sift it before adding it to avoid clumps that won't dissolve during baking.

    Milk and sour cream added to cake batter in a glass bowl with an electric mixer. White marble surface.

    Wet ingredients: are added to the butter mixture alternating with the dry ones. This will allow them to integrate better.

    Cake batter in a glass bowl with a spatula on a white marble surface.

    Final batter: is smooth and thick. Use a spatula to ensure it's all well combined and no dry spots remain at the bottom of the bowl.

    Vintage Kitchen tip: after incorporating flour in a cake batter, we don't want to develop gluten as it will toughen the baked cake. So mix *just* until it's all well incorporated, but don't overbeat. I like to end with a spatula to ensure the ingredients are integrated but not overmixed.

    Cinnamon sugar swirl

    We need to layer the cinnamon sugar between the cake batter; the swirl will create itself during baking.

    Layering cake batter and cinnamon sugar with a white spatula in a bundt pan on a white surface.

    Flavorings: are added to the butter mixture before the dry ingredients.

    Top view of bundt cake pan with cinnamon cake batter being smoothed with a white spatula. White marble surface.

    Flour mixture: sift it before adding it to avoid clumps that won't dissolve during baking.

    Cinnamon glaze

    It adds another layer of sweetness and keeps the cake moist.

    It's a simple powdered sugar glaze with ground cinnamon.

    Adjust the amount of spice to your taste. You can make the cinnamon flavor stronger by using double the amount I recommend in the recipe card.

    Cinnamon cream cheese frosting is another alternative for this cake. It's thicker and richer.

    A wire rack with a glazed bundt cake on a white marble surface. View from above.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Storage: it keeps well and can be frozen. You can have it at room temperature for several days or freeze it for a month if you need to bake ahead for whatever reason.
    • Serving: it can be served plain with just a dusting of powdered sugar, or you can add a cinnamon frosting. Either way, the flavor will be there.
    • Glaze: if you want a sweeter finish, use a simple glaze. Mix 1 cup of powdered sugar with ¼ teaspoon of ground cinnamon and a few tablespoons of milk until you have a smooth mixture that looks like thick honey. Drizzle over the cold cinnamon cake and let it drip down the sides.
    • Loaf cake: this recipe is enough to make two medium loaf pans.
    Three white plates with slices of cinnamon swirl bundt cake. Wood and metal forks. White background. Top view.

    Bundt pans

    Bundt cakes can be stunning and a showstopper, even if they don't have much decoration.

    The pans come in different patterns and finishes.

    The more intricate the pattern, the more difficult it can be to remove the cake. And that can be a challenge.

    • Plain patterns: these pans make simpler-looking cakes that are usually easier to remove. They're better for batters that have fruit or other add-ins that can stick to the sides during baking. Some popular ones are the elegant bundt pan, the pro cast bundt pan, or the fluted bundt pan (the pattern I use the most).
    • Intricate patterns: these pans have designs with nooks and crannies that can make it harder to remove the baked cake easily. They're best for simpler batters with no add-ins. They go from simpler ones, like the vintage star bundt pan or the famous heritage pan, and become more intricate, like the blossom bundt pan or the Bavaria cake pan, ending in very detailed ones, such as the cut crystal pan or the pine forest cake pan.
    • Tube cake pans: the angel cake pan fall in this category. They are vintage pans with a center hole so they count as bundt cakes. They have straight sides and no patterns and are great for larger cakes.
    Forking a slice of cinnamon swirl bundt cake on a white plate. Brown cloth in the background.

    Related recipes you might like:

    • Cardamom Bundt Cake
    • Brown Butter Bundt Cake
    • Glazed Almond Vanilla Bundt Cake
    • Vanilla Poppy Seed Bundt Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Slice and whole cake of glazed cinnamon swirl bundt cake on a white cake stand. Brown background.

    Cinnamon Swirl Bundt Cake

    ★★★

    3 from 1 reviews

    Print Recipe
    Save Recipe Recipe Saved

    A simple pound-like cinnamon cake with a wonderful cinnamon sugar swirl for added flavor. It's very straightforward to prepare and has a moist, dense crumb that is everything you want in a buttery bundt cake. It needs no more than a dusting of powdered sugar or a simple glaze. It makes a beautiful addition to a brunch table.

    • Total Time: 2 hours 10 minutes
    • Yield: 10 servings

    Ingredients

    Units

    For the cake:

    • 2 ½ cups all-purpose or cake flour
    • 2 ½ teaspoons baking powder
    • ½ teaspoons salt
    • 1 teaspoon ground cinnamon
    • ¾ cup unsalted butter, at room temperature
    • 1 ¾ cups sugar
    • 1 teaspoon vanilla extract
    • 3 eggs, room temperature
    • ¾ cup whole milk, at room temperature
    • ½ cup sour cream, at room temperature

    For the cinnamon swirl:

    • 2 teaspoons ground cinnamon
    • 3 tablespoons brown sugar

    For the cinnamon glaze:

    • 1 cup powdered sugar
    • ½ teaspoon ground cinnamon
    • 2-3 tablespoons milk

    Instructions

    1. Preheat the oven to 350°F/180°C.

    For the cinnamon swirl:

    1. Mix both ingredients in a bowl. The cinnamon is hard to integrate so don't worry if it has streaks. 
    2. Remove 1 teaspoon of the mixture and reserve.

    For the cake:

    1. Butter well (use soft butter) and flour a 10-cup bundt pan or spray with baking spray that has flour. Refrigerate while preparing the batter.
    2. Sift the flour, baking powder, and salt. Set aside.
    3. In a large bowl, beat the butter until creamy, about 30 seconds.
    4. Slowly add the sugar and beat for 3 minutes, until creamy and light-colored.
    5. Add eggs one at a time, beating well after each addition, and beat for 1 more minute after adding the last one.
    6. Add the ground cinnamon and vanilla. Mix to integrate.
    7. Beginning and ending with dry ingredients, add them in 3 parts alternating with the milk and sour cream in 2 parts. You don't need to completely incorporate the last addition before adding the next one. 
    8. After adding the last of the flour mixture, beat at the lowest speed *just* until completely smooth and no dry spots remain. But don't overmix at this point.
    9. Use a silicon spatula to fold the batter a few times and ensure no flour is left at the bottom of the bowl. 
    10. Pour half of the batter into the prepared pan, spreading evenly.
    11. Sprinkle the cinnamon sugar (large amount) over it. It will be a thick layer, and you might feel it's too much, but it's fine. 
    12. Drop mounds of the rest of the batter over the cinnamon layer. I use the spatula. Carefully spread the batter, covering all of the cinnamon sugar. 
    13. Sprinkle the reserved teaspoon of sugar on top. 
    14. Bake for about 50-55 minutes or until a cake tester or toothpick comes out clean. Depending on the type of pan and oven you use, it might take more. Use the baking times given in the recipe as a reference. This is a large cake with a swirl, and it can take a while to bake fully. 
    15. Cool for 10-15 minutes on a wire rack and carefully invert onto another cooking rack. First, ensure no cake is stuck to the sides and center tube by running a smooth-bladed knife around the edges and loosening any needed parts.
    16. Let the cake cool completely. 
    17. Cover with the cinnamon glaze below before eating. Or just dust with powdered sugar for a simpler cake.
    18. Store leftovers covered in plastic wrap or an airtight container. You can freeze it for a month, well wrapped.

    For the cinnamon glaze:

    1. Combine sugar and cinnamon in a bowl and add 2 tablespoons of milk. 
    2. Mix well until completely smooth, and add more milk until it's the consistency of thick honey. 
    3. Pour on top of the cooled cake and let it drip down. 
    4. Sprinkle with ground cinnamon and let dry before cutting and serving. 

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
    • For the bundt pan:
      Butter: I use soft butter (NOT melted) and patiently cover the whole pan, every nook, cranny, and every sharp angle. I use a brush or my fingers. I then flour the pan and refrigerate it while putting together the batter. I take it out at the last moment when I need to fill it. So it goes cold into the oven. 
      Baking spray: I use a spray labeled as having flour or being specifically made for baking. My experience is that some sprays that are made for cooking don't work that well for baking recipes.
    • Storage: it keeps well and can be frozen. You can have it at room temperature for several days or freeze it for a month. Always well covered first.
    • Serving: it can be served plain with just a dusting of powdered sugar, or you can add a cinnamon frosting. Either way, the flavor will be there.
    • Glaze: if you want a sweeter finish, use a simple glaze. Mix 1 cup of powdered sugar with ¼ teaspoon of ground cinnamon and a few tablespoons of milk until you have a smooth mixture that looks like thick honey. Drizzle over the cold cinnamon cake and let it drip down the sides. 
    • Loaf cake: this recipe is enough to make two medium loaf pans. 
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cooling time: 60 minutes
    • Cook Time: 50 minutes
    • Category: Cakes
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/10
    • Calories: 453
    • Sugar: 39.1 g
    • Sodium: 155 mg
    • Fat: 18.4 g
    • Carbohydrates: 67.7 g
    • Fiber: 1.1 g
    • Protein: 5.7 g
    • Cholesterol: 101 mg

    Keywords: cinnamon bundt cake

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    More Cakes & Cheesecakes

    • Lemon Poppy Seed Bundt Cake
    • Red Velvet Bundt Cake
    • Chocolate Kahlua Cake
    • Gingerbread Loaf

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Karen says

      January 05, 2023 at 12:20 am

      I assume you put half the batter in the pan, then the layer of cin-sugar, then the remaining batter? And how do you get a swirl instead of just a layer?

      ★★★

      Reply
      • Paula Montenegro says

        January 05, 2023 at 9:11 am

        Hi Karen, the swirl is created when the cake bakes. You put the cinnamon sugar mixture between two layers of batter, as is explained in the recipe card.

        Reply
    2. David Scott Allen says

      December 17, 2022 at 1:10 pm

      Are used to make a chocolate cinnamon poundcake which was so dry… I don’t know why I even made it more than once. Yours looks so moist and perfect. I definitely need to try it.

      Reply

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