Cinnamon Swirl Bundt Coffee Cake

This decadent cinnamon swirl cake is super moist thanks to the addition of sour cream. It's baked in a Bundt pan and will feed a crowd.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 403 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 cup sour cream
• 1 tablespoon ground cinnamon
• 3 large eggs
• 0.5 cup chopped walnuts
• 2.5 cups all-purpose flour
• 0.25 cup white sugar
• 1.5 cups white sugar
• 0.75 cup butter, room temperature

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (205 degrees C). Grease a 10-inch Bundt pan.

Step 2

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 3

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 4

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.

Step 5

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.