Best Ever Cinnamon Bundt Cake Recipes

CINNAMON SWIRL BUNDT COFFEE CAKE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
• Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
• Mix the remaining 1/4 cup of white sugar with the cinnamon.
• Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
• Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

CINNAMON STREUSEL BUNDT CAKE

Steps:

• Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
• For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
• Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.
• Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
• Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.

BEST EVER CINNAMON BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour.
• Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
• Sift 2 cups plus 2 tablespoons flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Fold 1/3 of the flour mixture gently into the butter mixture with a spatula. Mix in 1/2 of the buttermilk. Repeat once more, then mix in remaining flour until just combined. Avoid overmixing. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.

CINNAMON SWIRL BUNDT CAKE

Steps:

• For the cake, grease and flour a bundt pan and set aside. Preheat oven to 350 degree F.
• 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.
• In a separate mixing bowl, combine brown sugar and cinnamon for the filling. Use a fork to blend evenly.
• Pour half of the cake batter into the bundt pan. Sprinkle the cinnamon sugar mixture over the batter. Top with the remaining cake batter.
• Bake for 55-60 minutes until browned. Allow to cool in pan about 10 minutes, then flip onto a cake plate and cool completely.
• 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.

CINNAMON SWIRL BUNDT CAKE

Steps:

• Preheat oven to 350 F. Grease and flour a 10-15-cup Bundt pan.
• In a medium bowl, whisk together cake flour, baking powder, and salt.
• In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and yogurt until well-combined.
• Stir in vanilla until combined.
• Add eggs one at time, mixing well after each addition.
• On low, stir in flour mixture until just incorporated.
• Stir in milk until combined.
• In a separate large bowl, stir together 2 ½ cups of the batter, brown sugar, cinnamon, and milk until well-combined.
• Using a 1/4-cup measuring cup, drop two scoops of plain batter into prepared bundt pan.
• Drop one scoop of cinnamon swirl batter on top of plain batter.
• Continue to alternate between plain and cinnamon swirl batters until both batters are gone.
• Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
• Cool cake in the pan on a wire rack for 15 minutes.
• Invert the cake onto wire rack, and cool completely.