Description
A warm, cinnamon-swirled Bundt cake with a tender, buttery texture and a glossy vanilla glaze, perfect for brunch or cozy afternoons.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1/3 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons melted butter
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
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Instructions
- 1. Preheat your oven to 350°F and generously grease a Bundt pan with butter or non-stick cooking spray.
- 2. In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter for the cinnamon swirl. Set aside.
- 3. In a large bowl, cream the butter and granulated sugar until light and fluffy, about 4–5 minutes with an electric mixer.
- 4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- 5. In a separate bowl, whisk together the flour, baking powder, and salt.
- 6. Alternate adding the dry ingredients and the milk to the butter mixture, mixing just until combined after each addition.
- 7. Spread half of the batter into the prepared Bundt pan, then sprinkle the cinnamon swirl mixture over the top.
- 8. Top with the remaining batter and use a knife to gently swirl through the layers, being careful not to overmix.
- 9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- 10. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- 11. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
- 12. Drizzle the glaze over the cooled Cinnamon Swirl Bundt Cake and enjoy!