Why You’ll Love This Cinnamon Sugar Bundt Cake
There’s something incredibly comforting about a freshly baked Bundt cake, especially when it’s coated in a warm, fragrant cinnamon-sugar mixture. This Cinnamon Sugar Bundt Cake is soft, moist, and perfectly spiced — the kind of dessert that fills your kitchen with the smell of home. I love how the cake has a tender crumb, slightly rich from butter and sour cream, yet light enough that you can enjoy a slice with coffee or tea without feeling weighed down. It’s nostalgic, simple, and always a crowd-pleaser.
Ingredients for a Soft and Flavorful Bundt Cake
Quality ingredients make all the difference in this recipe. From the rich, unsalted butter to the cinnamon-spiced flour, every component works together to create a tender, flavorful cake.
Cake Ingredients:
- 2 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream (or plain yogurt)
- ¼ cup milk
Cinnamon-Sugar Coating:
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons melted butter
Optional additions: swirl of brown sugar + cinnamon, or a drizzle of vanilla glaze.
Preparing the Batter – The Heart of the Cake
Start by preheating your oven to 350°F (175°C) and greasing a Bundt pan thoroughly. In a bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, and salt — this ensures the spices and leavening agents are evenly distributed.
In a separate large bowl, beat the softened butter with the sugar until the mixture is light and fluffy. This step is key for a tender crumb. Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
Next, fold in the sour cream until smooth — it adds moisture and richness without making the cake heavy. Alternate adding the dry ingredients and the milk in two parts, mixing gently until combined. Avoid overmixing; a few small lumps are okay and help keep the cake soft.
Baking the Bundt Cake to Perfection
Pour the batter into the greased Bundt pan and smooth the top with a spatula. Bake for 45–55 minutes, checking doneness with a toothpick. The cake should spring back slightly when pressed and the toothpick should come out clean.
Once baked, let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack. The shape of a Bundt cake adds charm, but also gives plenty of edges for that cinnamon-sugar coating to stick beautifully.
Creating the Cinnamon-Sugar Coating
While the cake is still warm, brush it generously with melted butter. Mix together the sugar and cinnamon, then sprinkle and press it over the entire cake. This layer forms a fragrant, sweet, slightly crunchy exterior that contrasts perfectly with the tender interior.
If you want an extra special touch, drizzle a simple vanilla glaze over the cake or add a swirl of brown sugar and cinnamon in the batter before baking for a little extra depth of flavor.
Serving Ideas and Pairings
This Bundt cake pairs beautifully with a warm cup of coffee, tea, or even a glass of warm milk. I love slicing a thick piece, brushing a little extra butter on top, and letting the cinnamon aroma fill the room. It’s a simple pleasure that makes breakfast, brunch, or dessert feel extra cozy.
Flavor Twists and Variations
For a nutty twist, sprinkle chopped pecans or walnuts on top of the cinnamon-sugar coating. You can also add a few tablespoons of chocolate chips to the batter for a subtle chocolate surprise in every bite. A light dusting of powdered sugar or a drizzle of cream cheese glaze gives a festive look for special occasions.
Storing and Enjoying Your Bundt Cake
Store any leftovers in an airtight container at room temperature for up to three days. The cake stays moist and flavorful, though the cinnamon-sugar coating is best enjoyed the day it’s made. You can lightly warm slices before serving to revive that fresh-baked aroma and flavor.
Cinnamon Sugar Bundt Cake Tips and FAQs
Can I use yogurt instead of sour cream?
Yes! Plain yogurt works perfectly and provides the same moist, tender crumb.
What’s the best way to prevent sticking in a Bundt pan?
Grease the pan thoroughly, then dust lightly with flour or use a nonstick baking spray. Make sure to coat all the nooks.
Can I make this gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free baking blend for similar results.
How do I add a swirl?
Mix ¼ cup brown sugar with 1 teaspoon cinnamon and gently spoon it into the center of the batter before baking, swirling lightly with a skewer.
Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and then foil. Thaw at room temperature and brush with fresh butter and cinnamon-sugar if desired.
This Cinnamon Sugar Bundt Cake is simple, cozy, and perfect for any occasion — a soft, buttery cake with a sweet, spiced exterior that will quickly become a family favorite.
