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Cinnamon Swirl Coffee Cake – Beautiful Bundt-Style Bake

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A rich, buttery Bundt cake swirled with cinnamon sugar for a warm, bakery-style flavor. Perfect for brunch, holidays, or cozy weekends.

Ingredients

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Cake Batter:

  • 2 ½ cups all-purpose flour

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup unsalted butter, softened

  • 1 ¼ cups granulated sugar

  • 3 large eggs

  • 1 cup sour cream or Greek yogurt

  • ½ cup whole milk

  • 2 tsp vanilla extract

Cinnamon Swirl:

  • ½ cup brown sugar

  • 2 tsp cinnamon

  • 1 tbsp all-purpose flour

  • 2 tbsp melted butter

Optional Glaze:

  • 1 cup powdered sugar

  • 2–3 tbsp milk

  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.

  • Mix the swirl ingredients in a small bowl and set aside.

  • Whisk flour, baking powder, baking soda, and salt in a bowl.

  • Cream butter and sugar until fluffy. Add eggs one at a time. Mix in vanilla.

  • Blend in sour cream, then alternate adding dry ingredients and milk.

  • Pour half the batter into the pan. Add cinnamon swirl. Swirl gently. Top with remaining batter.

  • Bake 50–60 minutes, until a toothpick comes out clean.

  • Cool in pan 15 minutes, then invert and cool fully.

  • Drizzle with glaze if desired.

Notes

  • Don’t overmix — it can toughen the crumb.

  • Let cool completely before slicing for clean cuts.

  • Store at room temp, wrapped, for up to 4 days.

Find it online: https://thefoodaunt.com/cinnamon-swirl-coffee-cake-beautiful-bundt-style-bake/