Cinnamon Swirl Coffee Cake – Beautiful Bundt-Style Bake

Cinnamon Swirl Bundt Cake is a timeless treat that brings the comforting aroma of warm spice and vanilla to your kitchen. With its tender, buttery crumb and signature ribbon of cinnamon sugar spiraled through the center, this cake feels like a hug in dessert form.

Originating from classic coffee cake traditions, this Bundt version elevates the familiar flavors into a visually striking dessert — thanks to the distinctive shape and golden crust of the Bundt pan. The swirl of cinnamon sugar not only adds visual contrast but also infuses every slice with deep, warm flavor.

Whether served as a breakfast cake, afternoon snack, or holiday dessert centerpiece, Cinnamon Swirl Bundt Cake is a crowd-pleaser for all occasions.

Ingredients Overview

Every ingredient in this Bundt cake works together to create a moist crumb, a rich flavor, and a dramatic swirl of cinnamon sugar. Here’s what you need and why it matters:

For the Cake Batter:

• All-purpose flour: Provides structure to the cake.

• Baking powder + baking soda: Work together to lift and lighten the crumb.

• Salt: Enhances and balances the sweet and spiced elements.

• Unsalted butter: The fat that makes this cake rich and moist. Always use softened, room-temperature butter for creaming.

• Granulated sugar: Adds sweetness and helps create a fluffy texture when creamed with butter.

• Eggs: Provide structure and moisture. Use room-temperature eggs for best incorporation.

• Sour cream or Greek yogurt: Adds moisture and a slight tang that balances the sweetness.

• Milk: Lightens the batter and ensures smooth mixing.

• Vanilla extract: A warm, sweet base note that complements the cinnamon.

For the Cinnamon Swirl:

• Brown sugar: Richer and more molasses-forward than white sugar, it gives the swirl its caramel notes.

• Ground cinnamon: The spice star — use high-quality, fresh cinnamon for bold flavor.

• Flour (small amount): Helps keep the swirl layer from sinking and gives it body.

• Butter (melted): Binds the swirl together and adds richness.

Optional Glaze:

• Powdered sugar

• Milk or cream

• Vanilla or cinnamon

Drizzling a glaze on top adds sweetness and visual appeal but is entirely optional — the cake shines on its own.

Step-by-Step Instructions

Making a Cinnamon Swirl Bundt Cake is easy when you follow these steps. It’s a simple creaming method with a swirl folded in halfway through.

1. Prep the oven and pan

Preheat your oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan thoroughly, making sure to coat all the nooks and crannies. This prevents sticking and preserves the decorative shape.

2. Make the cinnamon swirl

In a small bowl, combine the brown sugar, cinnamon, flour, and melted butter. Mix until it forms a thick, spreadable paste. Set aside.

3. Mix the dry ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

4. Cream butter and sugar

In a large mixing bowl, beat the butter and granulated sugar on medium speed until light and fluffy — about 3–4 minutes. This step is key for an airy texture.

5. Add eggs and flavoring

Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

6. Add sour cream and milk

Mix in the sour cream until smooth. Then add the flour mixture in three additions, alternating with the milk. Begin and end with the flour. Do not overmix — stop when everything is just combined.

7. Layer the batter and swirl

Pour half of the batter into the prepared Bundt pan. Spoon the cinnamon swirl mixture evenly over this layer. Gently swirl with a butter knife for a marbled effect, then top with the remaining batter and smooth the top.

8. Bake

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and slightly pulling away from the sides of the pan.

9. Cool and release

Let the cake cool in the pan for 15 minutes. Then carefully invert onto a wire rack and let cool completely.

10. Glaze (optional)

Once cool, drizzle with a glaze made of powdered sugar, milk, and vanilla or a hint of cinnamon.

Tips, Variations & Substitutions

Baking Tips:

• Proper greasing is essential with Bundt pans. Use a baking spray with flour or brush melted butter and dust with flour.

• Room temperature ingredients help with smoother mixing and better rise.

• Don’t overmix once flour is added — this keeps the crumb tender.

Flavor Variations:

• Add chopped pecans or walnuts to the cinnamon swirl for crunch.

• Maple swirl: Add 1 tablespoon of maple syrup to the swirl for extra fall flavor.

• Apple-cinnamon: Fold in 1 cup of finely chopped apples to the batter before baking.

Dietary Substitutions:

• Gluten-free: Use a 1:1 gluten-free baking flour blend.

• Dairy-free: Replace butter with vegan margarine and use a plant-based yogurt and milk.

• Egg-free: Substitute each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).

Serving Ideas & Occasions

Cinnamon Swirl Bundt Cake is incredibly versatile and always a welcome addition to the table.

• Breakfast or brunch: Serve with fresh fruit, coffee, or tea.

• Holiday table: Perfect for Thanksgiving or Christmas brunches and dessert spreads.

• Giftable cake: Wrap in parchment and a ribbon for a thoughtful homemade gift.

• Afternoon snack: Serve plain or with a light glaze for a sweet pick-me-up.

Pair with:

• Cappuccino or chai latte

• Warm cider

• Fresh berries or whipped cream

It’s the kind of cake that feels like home — cozy, familiar, and made for sharing.

Nutritional & Health Notes

Cinnamon offers more than just flavor — it’s naturally rich in antioxidants and has been linked to blood sugar regulation. While this is a dessert, it can be made a bit lighter with just a few changes:

• Use Greek yogurt instead of sour cream for added protein.

• Swap half the butter with applesauce for reduced fat.

• Use coconut sugar or maple sugar in the cinnamon swirl for a natural sweetener option.

A moderate slice is deeply satisfying thanks to the spice and richness — it feels indulgent without needing to be oversized.

FAQs

Q1: How do I prevent my Bundt cake from sticking to the pan?

A1: Thoroughly grease and flour every crevice of your Bundt pan. For best results, use a baking spray that includes flour or brush on melted butter followed by a dusting of flour.

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Q2: Why did my swirl sink to the bottom?

A2: If the swirl is too heavy or not evenly distributed, it may settle. Try spooning it evenly and gently swirling — avoid pushing it too deep.

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Q3: Can I make this cake ahead of time?

A3: Yes! This cake stays moist for 3–4 days when stored tightly wrapped at room temperature. It can also be frozen for up to 2 months.

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Q4: Can I add a glaze or frosting?

A4: Absolutely. A simple vanilla or cinnamon glaze works well. Cream cheese glaze adds richness, but the cake is also delicious served plain.

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Q5: Can I bake this in a regular loaf or round pan?

A5: Yes, but adjust the bake time. For two 9×5-inch loaf pans, bake 45–55 minutes. A 9-inch round pan may take about 40–45 minutes. Always test with a toothpick.

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Q6: Can I freeze Cinnamon Swirl Bundt Cake?

A6: Yes. Let the cake cool completely, then wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight at room temp.

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Q7: How do I know when the cake is done?

A7: Insert a toothpick into the center — it should come out clean or with a few moist crumbs. The top should feel springy and golden brown.

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