Description
The Cinnamon Swirl Bundt Cake is a delightful twist on the classic cinnamon roll, transformed into a moist and tender cake, layered with rich cinnamon sugar filling, and topped with a smooth vanilla glaze. Each slice offers a perfect balance of sweet and spice, making it a comforting treat for any cinnamon lover.
Ingredients
For the cake:
3 cups all-purpose flour
1 cup white granulated sugar
4 teaspoons baking powder
2 large eggs
2 teaspoons vanilla extract
1 ½ cups milk
½ cup (1 stick) salted butter, melted (slightly cooled)
For the cinnamon filling:
¾ cup salted butter, softened to room temperature (1 1/2 sticks)
1 cup packed light brown sugar
2 Tablespoons all-purpose flour
1 Tablespoon ground cinnamon
For the glaze:
2 cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla extract
Instructions
For the cake: Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. In a large mixing bowl, combine flour, sugar, baking powder, eggs, vanilla extract, and milk. While mixing, gradually add the melted butter until just combined.
Spread the batter evenly in the prepared baking dish.
For the filling: In a small bowl, mix together the softened butter, brown sugar, flour, and cinnamon until well combined. Drop spoonfuls of the cinnamon filling over the cake batter. Use a knife to swirl the cinnamon filling through the cake batter, creating a marbled effect.
Bake for 35-40 minutes, or until a knife inserted into the center comes out clean.
For the glaze: Whisk together powdered sugar, milk, and vanilla extract. Adjust consistency with additional powdered sugar or milk if needed. Pour glaze over the warm cake.
Allow cake to cool slightly before serving. Can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 320