Classic Cinnamon Swirl Bundt Cake

Ingredients

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 2 ½ teaspoons baking powder 2 ½ teaspoons baking powder
• ½ teaspoon baking soda ½ teaspoon baking soda
• ½ teaspoon salt ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• 4 large eggs 4 large eggs
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 ½ cups (360ml) buttermilk 1 ½ cups (360ml) buttermilk
• 2 tablespoons ground cinnamon 2 tablespoons ground cinnamon
• ½ cup (100g) brown sugar ½ cup (100g) brown sugar
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 54g, 36g
• Protein: 5g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. 3.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
6. 6.
   In a small bowl, mix together the ground cinnamon and brown sugar for the swirl.
7. 7.
   Pour half of the cake batter into the prepared bundt pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Pour the remaining batter on top.
8. 8.
   Use a butter knife or skewer to gently swirl the cinnamon mixture into the batter, creating a marbled effect.
9. 9.
   Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. 10.
    Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. 11.
    Once cooled, dust the top of the cake with powdered sugar for a beautiful finishing touch.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
• Cinnamon — Use high-quality ground cinnamon for the best flavor.
• Powdered sugar — Sift the powdered sugar before dusting it on the cake for a smoother appearance.
• Bundt cake pan — Grease and flour the pan thoroughly to ensure easy release of the cake.

Tips & Tricks

• For an extra touch of indulgence, drizzle a simple glaze made with powdered sugar and milk over the cooled cake.
• Serve the bundt cake warm with a scoop of vanilla ice cream for a delightful dessert.
• Experiment with different spices such as nutmeg or cardamom to add a unique twist to the cinnamon swirl.
• Add a handful of chopped nuts, such as pecans or walnuts, to the cinnamon swirl mixture for added texture and flavor.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Slice the bundt cake into generous portions and serve it on a dessert plate. Dust each slice with a sprinkle of powdered sugar for an elegant presentation.

Presentation advice

To enhance the visual appeal, place a few cinnamon sticks or a small bouquet of fresh mint leaves on the serving platter alongside the cake. This will add a touch of sophistication and complement the flavors of the cinnamon swirl.