This gorgeous cinnamon swirl Bundt cake uses sour cream to keep it moist. A friend of mine gave me this recipe years ago. This can also be made into small loaf cakes which can be frozen easily.
Preparation Time
30 mins
Cooking Time
50 mins
Total Time
1 hr 20 mins
Calories
403 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (205 degrees C). Grease a 10-inch Bundt pan.
Step 2
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 extract.
Step 3
Whisk flour, baking soda, and baking powder together in a separate bowl; add flour mixture in 2 batches, alternating with sour cream, beating batter briefly after each addition. Fold in walnuts. Pour 1/2 of the batter into the prepared pan.
Step 4
Mix sugar and cinnamon together in a small bowl; sprinkle over batter in the pan. Drop remaining batter in heaping spoonfuls over filling, covering it as best you can.
Step 5
Bake in the preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center comes out clean, about 40 minutes more. Cool on a wire rack for 5 minutes. Invert carefully onto a serving plate or cooling rack. Let cool completely.
