This coffee cake cinnamon bundt cake is so delicious and versatile. It can be served as a dessert, a quick snack, or even as a sweet, satisfying breakfast. The ooey-gooey, cinnamony center of the moist cake with the perfect crumb will have you hooked after the first bite!
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Why You'll Love This Cinnamon Bundt Cake
- It's always a crowd pleaser. I'm not kidding. Every time I make this cinnamon bundt cake recipe, everyone asks me what bakery I bought it from! It tastes like a professionally baked cake, and that makes me so happy.
- It's simple to make. Not only is this coffee cake cinnamon bundt cake so delicious, but this recipe simplifies the process. Making bundt cakes has never been easier. Mix up the batter, pour, and bake!
- The flavor. This recipe combines a classic sour cream coffee cake and a cinnamon bundt cake to create a sweet blend of cinnamon sugar in the center of a moist, fluffy, and buttery cake. The simple icing takes it to another level!
For the cinnamon bundt cake:
- White sugar
- Butter- Let it get to room temperature before creaming it with the sugar.
- Large eggs- you'll be adding these in one by one.
- Vanilla extract- enhances the sweet flavors of cinnamon
- All-purpose flour- make sure to add this in, alternating with the sour cream to ensure the bundt cake doesn't become too dense.
- Baking soda
- Baking powder
- Sour cream- the key ingredient to the most moist crumbs
- White sugar and ground cinnamon- for the filling.
For the glaze:
- Powdered sugar- use more for a thicker glaze.
- Milk- The base of the glaze. Use whole milk for a richer glaze.
How To Make Coffee Cake In a Bundt Pan
Step 1: Prepare. Preheat the oven to 400°F (200ºC) and grease a 10-inch Bundt pan with nonstick cooking spray.
Step 2: Cream the ingredients. Beat the sugar and butter together in a large bowl with an electric mixer until light and fluffy. Then add the eggs, one at a time, mixing well after each addition. Next, add in the vanilla and mix until combined.
Step 3: Add dry ingredients. In a separate bowl, whisk the flour, baking soda, and baking powder together. Add half the flour mixture to the bowl of wet ingredients, then half the sour cream, beating the batter briefly after each addition.
Step 4: Pour batter. Pour half of the cake batter into the prepared bundt pan. Mix the sugar and cinnamon together in a small bowl and sprinkle it over the batter in the pan. Drop the remaining batter in heaping spoonfuls over filling, covering it as best you can.
Step 5: Bake the cake. Put the bundt pan in the preheated oven and bake it for 8 minutes. Lower heat to 350°F (180ºC) and bake for about 40 minutes more until the center is baked through. Cool on a wire rack for 5 minutes. Then, carefully flip the bundt pan onto a serving plate and let it cool completely.
Step 6: Make the glaze. Combine the confectioners sugar with the cinnamon and whisk them in a small bowl. Drizzle the glaze over the cooled cake, then slice, serve, and enjoy!
Tips To Make The Best Coffee Cake Bundt Cake
- Generously grease the bundt pan to make sure the bundt cake comes out clean after baking.
- Insert a toothpick into the center of the bundt cake. When it comes out clean, it is fully baked.
- Try using brown sugar instead of white sugar for the filling. Or go with half white sugar and half brown sugar to give the filling a rich, caramelly center.
- Wait until the bundt cake has cooled completely to add the glaze on top. Otherwise, if the cake is too hot, the glaze will run and not stick to the cake.
- If you want a thicker glaze, just add more powdered sugar until it reaches your desired consistency.
Room temperature: Store any leftover bundt cake in an airtight container for up to 3 days.
In the fridge: If you want the cake to last longer, store it in an airtight container in the fridge for up to 5 days. To quickly warm it up, microwave it for 8-10 seconds.
In the freezer: To keep this cinnamon cake even longer, you can store the slices in a freezer-safe bag for up to 6 months. Let it thaw in the fridge or on your kitchen counter before enjoying it.
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- 1 ½ cups granulatd sugar
- ¾ cup butter, room temperature
- 3 large eggs
- 1 tsp. vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 cup sour cream
- ¼ cup granulated sugar
- 1 tbsp. cinnamon
- 1 tbsp. ground cinnamon
- ½ cup confectioner sugar
- 1-2 tbsp. milk
- Preheat the oven to 400ºF. Grease a 10-inch Bundt pan.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Whisk flour, baking soda, and baking powder together in a separate bowl; add flour mixture in 2 batches to the bowl of wet ingredients, alternating with sour cream, beating batter briefly after each addition. Pour ½ of the batter into the prepared pan.
- Mix sugar and cinnamon together in a small bowl; sprinkle the batter in the pan. Drop the remaining batter in heaping spoonfuls over the cinnamon filling, covering it as best you can.
- Bake in the preheated oven for 8 minutes. Lower heat to 350ºF and bake for about 40 minutes until a toothpick inserted into the center comes out clean. Cool on a wire rack for 5 minutes. Invert carefully onto a serving plate or cooling rack. Let cool completely.
- Make the glaze. Combine the confectioners sugar with cinnamon and whisk in a small bowl. Drizzle over the cake.
Serving Size:1 slice
Amount Per Serving: Calories: 445Total Fat: 19.7gSaturated Fat: 11.6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 112mgSodium: 179mgCarbohydrates: 62gFiber: 1gSugar: 38gProtein: 6g