⭐ Ingredients
For the Cake Batter:
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2 ½ cups all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup unsalted butter (room temperature)
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1 ¾ cups granulated sugar
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4 large eggs
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1 tbsp vanilla extract
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1 cup sour cream (or plain yogurt)
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¼ cup whole milk
For the Cinnamon Swirl:
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⅓ cup granulated sugar
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1 ½ tbsp ground cinnamon
🥣 Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or use non-stick spray with flour.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
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Flour
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Baking powder
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Baking soda
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Salt
Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract.
Step 4: Combine Wet and Dry
Add the flour mixture in 3 parts, alternating with the sour cream and milk.
Begin and end with the flour mixture. Mix until just combined—don’t overmix.
Step 5: Prepare Cinnamon Swirl
In a small bowl, stir together the cinnamon and sugar.
Step 6: Layer the Batter
Pour half of the cake batter into the bundt pan.
Sprinkle the cinnamon-sugar mixture evenly over the batter.
Add the remaining batter on top and use a knife to gently swirl (don’t overdo it to keep the layers neat).
Step 7: Bake
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Let the cake cool in the pan for 15 minutes.
Turn it out onto a wire rack and allow it to cool completely.
🍽️ Serving Suggestion
Dust with powdered sugar or drizzle with a vanilla glaze for extra sweetness!
💡 Tips:
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Make sure all ingredients are at room temperature.
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You can double the cinnamon-sugar mixture for a stronger swirl.
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This cake stores well for 3–4 days in an airtight container.
