Cinnamon Swirl Bundt Cake

This Cinnamon Swirl Bundt Cake would be perfect for breakfast or dessert! The cinnamon glaze is truly the “icing on the cake!”

How to get Bundt Cake out of pan

For years I couldn’t get the perfect “release” on my bundt cakes.

And I realized it has 99% to do with the pan. After purchasing this pan, no issues. EVER.

• I usually wipe it with a little crisco and sprinkle with flour, and voila…it releases EVERY. SINGLE. TIME. You can also use the baking spray that has flour in it, if you prefer. I’m always afraid that it will cause build up in my bundt pan and affect the non-stick aspect of the pan.
• Our homemade goop (or cake release) is perfect for bundt pans too.

Don’t forget to make the cinnamon glaze. I made a very thin glaze, unlike some of my other “frostings.” Remember, you want to make sure that people accept this “cake” as breakfast, haha, so don’t overdo it on the frosting. Otherwise it will take some convincing!

How to store a Bundt Cake

• Store this cake, covered, in a cake saver or airtight container at room temperature. Will stay delicious for about 4-5 days.
• You can freeze this Cinnamon Swirl Bundt Cake too!
• Wrap slices in plastic wrap and place in freezer safe container or ziploc bag. Thaw overnight at room temperature and enjoy.

More Easy Cake Recipes

• Chocolate Zucchini Bundt Cake: rich and fudgy, this is a great recipe to add a little extra veggies without the kids knowing!
• Pina Colada Pound Cake: perfect pound cake with rum flavor, pineapple and coconut!
• Carrot Bundt Cake: delicious carrot cake with cheesecake filling and cream cheese frosting!
• Applesauce Cake
• Hummingbird Cake

Continue to Content

Yield: 16 servings

Cinnamon Swirl Bundt Cake

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

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A sweet cinnamon breakfast cake with a rich cinnamon swirl. This gorgeous bundt cake is topped with a decadent cinnamon glaze!

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ cup unsalted butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• ¾ cup milk

For the Filling:

• 1 cup light brown sugar, packed
• 2 teaspoons cinnamon

For the glaze:

• 1 cup powdered sugar
• 3 Tablespoons milk
• 1 teaspoon cinnamon

Instructions

1. For the cake, grease and flour a bundt pan and set aside. Preheat oven to 350 degree F.
2. In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla, cinnamon and milk. Beat for 3-4 minutes until smooth and fluffy.
3. In a separate mixing bowl, combine brown sugar and cinnamon for the filling. Use a fork to blend evenly.
4. Pour half of the cake batter into the bundt pan. Sprinkle the cinnamon sugar mixture over the batter. Top with the remaining cake batter.
5. Bake for 55-60 minutes until browned. Allow to cool in pan about 10 minutes, then flip onto a cake plate and cool completely.
6. For the glaze, whisk together the powdered sugar, 2 Tbsp milk and cinnamon. Add more milk if needed to get desired consistency. Drizzle over cooled cake. Store covered at room temperature for 4-5 days. ENJOY.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 290Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 59mgSodium: 134mgCarbohydrates: 47gFiber: 1gSugar: 31gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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