Cinnamon Swirl Bundt Cake

The easiest cinnamon swirl bundt cake, made with a cake mix and a handful of ingredients to make the most delicious moist cinnamon spiced sour cream yellow cake.

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 5

Cook Time 45

Servings people

Calories 418kcal

Author Farah Abumaizar

Equipment

Bundt Cake Pan

Ingredients

For the streusel:

1/2 cup flour 62g
1/2 cup brown sugar 90g
2 teaspoon cinnamon
pinch salt
1/4 cup unsalted butter, cold and cubed 56g
1/2 cup walnuts, roughly chopped can substitute pecans, or leave nuts out

For the cake:

1 box yellow cake mix
4 eggs, room temperature
1 cup sour cream
1/2 cup vegetable oil 110g
powdered sugar for garnish

Instructions

Preheat oven to 325F (160C) and thoroughly grease a bundt cake pan.

For the cinnamon swirl streusel:

In a bowl, mix together flour, brown sugar, cinnamon and salt until combined. Add the butter, and work in with your fingertips until clumpy crumbs form. Add the nuts if using, and stir to combine. Place streusel in fridge until ready to use.

For the cake:

Add the cake mix, eggs, sour cream, and oil and stir (by hand using a whisk or spatula) well to combine for 2 minutes or until mixture is smooth and lump free. Use a spatula to scrape up the bottom and sides of the bowl.
Sprinkle 1/3 of the streusel at the bottom of the bundt cake pan, then pour half the batter on top. Smooth to cover the streusel.
Sprinkle with the remainder of the streusel, and then add the rest of the batter on top and smooth with a spatula.
Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
Cool, and invert onto serving pan, sprinkling with icing sugar on top.

Video

Notes

If you prefer, you can leave out the nuts entirely.

You can also glaze the bundt cake with a powdered sugar glaze like the one in this recipe, or top with a cream cheese frosting like the one in this recipe.

If you don't have a bundt cake pan, you can use a 9 or 10 inch deep springform pan, or two circular 9 inch pans. You can even make this as a 9x13 inch pan, but you'll have to double the streusel recipe.

Storing leftovers:

Leftovers will still taste delicious for 4-5 days at room temperature tightly covered. Avoid putting it in the fridge, or it'll dry out.

You can also freeze the cake for 1-2 months. I'd recommend freezing individual slices, so you can pull them out whenever you have a craving.

Nutrition