Description
A delectable coffee cake bundt cake with a sweet cinnamon-sugar swirl, perfect for gatherings or quiet afternoons.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream the softened butter with granulated and brown sugars until light and fluffy (4-5 minutes).
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until smooth.
- Gradually add the dry ingredients, mixing until just combined.
- Combine cinnamon and 1 tablespoon sugar for the swirl in a separate bowl.
- Pour a third of the batter into the bundt pan, sprinkle with half of the cinnamon-sugar mixture, then repeat with another third of the batter and the remaining cinnamon mixture. Top with the last third of the batter.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Optionally, drizzle with brown butter glaze before serving.
Notes
Consider using room-temperature ingredients for better blending and adding nuts for extra crunch. Store leftovers tightly wrapped for freshness.