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.
Ingredients
- ½ cups white sugar: 1 piece
- butter, room temperature: 0.75 cup
- eggs: 3 piece
- vanilla extract: 1 tsp
- ½ cups all-purpose flour: 2 piece
- baking soda: 1 tsp
- baking powder: 1 tsp
- sour cream: 1 cup
- walnuts: 0.5 cup (chopped)
- white sugar: 0.25 cup
- ground cinnamon: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (205 degrees C). Grease a 10-inch Bundt pan.
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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.
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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.
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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.
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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.
