Cinnamon Swirl Bundt Coffee Cake Recipes

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.

SOUR CREAM COFFEE CAKE WITH CINNAMON-WALNUT SWIRL

Steps:

• Make the Cinnamon-Walnut Swirl: Preheat the oven to 325°F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet until they're fragrant and golden brown, 10 to 15 minutes. Transfer the walnuts to a plate to cool. In a small bowl, mix together the walnuts, brown sugar, and cinnamon. Set aside.
• Reduce the oven temperature to 300°F. Spray a 9- or 10-in Bundt pan with nonstick cooking spray and dust with flour. Tap out any excess flour. Alternatively, spray the pan with a nonstick spray with flour in it, such as Baker's Joy or Pam with Flour.
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter. Beat on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition until the mixture is homogenous. On low speed, mix in the sour cream and vanilla. The batter will look a little curdled at this point; that's okay. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.
• Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.
• Scoop ⅓ of the batter into the prepared pan. (It won't seem like enough, especially if you're using a 10-in Bundt -- that's okay. Just do your best to smooth it into an even layer with a spatula or back of a spoon.) Sprinkle half of the cinnamon-walnut mixture evenly over the batter. Cover with another ⅓ of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges. Sprinkle the remaining nut mixture evenly over the batter and cover with the remaining batter, spreading it evenly over the nut mixture.
• Bake for 65 to 75 minutes, until the cake is golden and a cake tester comes out clean. Cool the cake in the pan for 15 minutes. Do not let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake. Place a wire rack on top of the Bundt pan and then invert the pan to release the cake. Let the cake cool completely before serving. The cake will keep well in an airtight container at room temperature for up to a week.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

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.

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 (325° for dark or coated pans).
• Combine cake mix, instant pudding, sour cream, eggs, and oil and beat together well, batter will be thick. Grease with spray oil a 10" bundt pan. In a separate bowl, combine sugar, cinnamon and pecans, if using.
• Pour half of the batter into prepared pan and sprinkle with the sugar mixture, reserving a little to sprinkle on top. Pour the rest of the batter into the pan and sprinkle with the rest of the sugar. Bake 45-1 hour, until toothpick comes out clean or a few crumbs. Invert onto cooling rack and let cool for about 10 minutes on rack, then remove from pan. If your cake sticks see post for tips on how to release.
• Glaze Instructions
• Melt butter and brown sugar in small saucepan, cook stirring for 1 minute. Add cream and salt, bringing to simmer, cooking for 2 minutes. Cool for 10-20 minutes (longer for thicker glaze). Drizzle over top of warm or cooled cake. Drizzling over warm cake will yield a moist sticky glaze, allowing to cool and drizzling over cooled cake will yield more of a drizzle.

CINNAMON SWIRL COFFEE CAKE

Steps:

• First prepare the pecan filling by combining the lightly roasted (cooled) pecans together with the brown sugar and cinnamon.
• For the cake batter combine all the dry ingredients (including the sugar) together in a large mixing bowl
• Melt the vegan butter then add the oil to it, whisk together, then add the vanilla extract
• Add the vinegar to the soy milk and let stand to thicken
• Add all the liquids to the dry ingredients in the bowl and whisk smooth
• Pour ⅓ of the batter into the prepared bundt pan and then sprinkle all but 2 Tablespoons of the pecan filling over top
• Pour the remaining batter over the pecan filling and bake immediately in a preheated 375°F oven for 20 minutes, then turn the oven down to 350°F and bake for another 25 minutes or until a toothpick inserted into the center comes out clean.
• Cool the cake in the pan for about 30 before turning it upside down onto a cooling rack to finish cooling and it should easily slip out of the pan.
• Cool completely and then prepare the icing glaze by whisking the plant milk with the confectioners sugar and vanilla extract and pour over cake.
• Sprinkle the remaining pecan filling over top and serve!

CINNAMON PRALINE PECAN SWIRL BUNDT CAKE #BUNDTAMONTH JUN 7TH

Steps:

• Preheat oven to 350° F.
• Spray 10" bundt pan with Baking Pam and coat with plain fine bread crumbs
• In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
• In a medium bowl add, finely chopped praline pecans, brown sugar, and cinnamon. Mix thoroughly.
• In a medium bowl stir sour cream and vanilla creamer
• In a large bowl, add the butter and mix until light and fluffy; about three minutes.
• Add and beat in the eggs one at a time until thoroughly combined
• Alternately add in the flour mixture and the sour cream mixture (beginning and ending with flour), mixing until combined
• Pour half of the batter into a prepared pan.
• Gently sprinkle the swirl mixture over the batter in the bundt pan
• Carefully spoon remaining batter over swirl ingredients
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow to cool 10-15 minutes in the pan, then turn out onto a wire rack and cool completely.
• Once the cake is completely cooled, dust with powdered sugar
• Slice and serve

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.

BANANA CINNAMON SWIRL COFFEE CAKE

Steps:

• Preheat oven to 350F. Grease a 10-inch tube pan; set aside.
• In a large bowl, beat together butter and 1-1/3 cups sugar until well-combined.
• Add in eggs, and beat well.
• Mix in Greek yogurt, banana, and vanilla until well-combined.
• Add in flour, baking soda, and salt. Stir in until just combined.
• Pour 1/3 of batter into prepared tube pan.
• In a small bowl, combine remaining 2/3 cup sugar, cinnamon, and pecans.
• Sprinkle 1/3 cinnamon mixture over batter.
• Repeat layers using remaining batter and cinnamon-sugar mixture.
• Bake for 50-75 minutes, or until a wooden toothpick inserted near the center comes out clean.
• Cool for 10-15 minutes in the pan before removing to wire rack to finish cooling.

CINNAMON BUNDT CAKE

Steps:

• Pre-heat oven at 350℉.
• In a large bowl, whisk softened unsalted butter with sugar. Then add eggs, sour cream and vanilla extract. Whisk to combine.
• Next, add flour and baking soda. Whisk to combine.
• In a small bowl, combine both ingredients in cinnamon mixture with a fork.
• Grease the insides of a 12-cup bundt pan using cooking oil spray.
• Add 1/3 of the cake mixture to the bottom of the bundt pan, then sprinkle it with 1/2 of the cinnamon mixture.
• Repeat Step 6, then top it off with the last 1/3 of the cake mixture.
• Bake for 55-60 minutes. Insert a toothpick into the bundt cake to check for doneness. If toothpick comes out clean, cake is done. Let cake rest for 20 minutes in the bundt pan.
• Prepare icing by combining all the icing ingredients. Whisk to combine until there are no lumps.
• Tap all over the outsides of the bundt pan with a spoon to loosen cake. Then place a cooling rack or plate on the mouth of the bundt pan. Flip bundt pan over (along with plate) to remove cake. Tap the bottom of the bundt pan with spoon if needed to get the cake out.
• Let cake cool completely before applying icing.
• Serve and enjoy!

STREUSEL BUNDT COFFEE CAKE

Steps:

• Preheat oven to 350° F. Grease a bundt or 9 x 13 pan.
• In a large mixing bowl, blend all cake ingredients for 2 minutes.
• Pour half of the cake batter into the pan. Combine streusel ingredients in a small bowl. Sprinkle half of the streusel mixture on top of the cake batter layer. Pour the other half of the cake batter into the pan and spread it evenly to cover the first layer. Sprinkle the remaining streusel mixture on top.
• Bake about 35 minutes or until an inserted toothpick or knife comes out clean.
• Once the cake has completely cooled, turn out onto a large cake plate or serving platter.
• In a small bowl, combine all ingredients for vanilla icing and drizzle over the top of the cake.

CAKE MIX CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 325°. Prepare bundt pan by spraying with non-stick baking spray with flour.
• In the mixing bowl of your mixer, add cake mix, pudding mix, 1/4 cup warm water, 1 Cup Sour Cream, 4 eggs, 3/4 cup of vegetable oil, and 1 teaspoon of imitation butter flavoring. Mix on low speed for 1 minute. Increase speed to medium and mix for 3-4 minutes until batter is creamy and smooth.
• Spread half of cake batter in bottom of prepared bundt pan.
• In a small bowl mix together all the cinnamon filling ingredients.
• Sprinkle with Cinnamon Filling mixture making sure to spread it evenly.
• Top with remaining cake batter. Use a spatula to spread evenly.
• In another small bowl mix together dry streusel ingredients. Slowly add melted butter. Use hands to form small pea size crumble.
• Sprinkle top of cake with half of streusel mixture. Reserve remaining half and set aside.
• Place cake in center of rack in the middle of the oven.
• Bake for 50-55 minutes. Half way through baking, carefully slide out oven rack with cake and sprinkle with remaining streusel. Continue baking until when you touch center of cake it springs back.
• Remove cake from oven and cool completely.
• In a small bowl mix together vanilla glaze ingredients. Mix until smooth. Remove cake from pan. Drizzle with vanilla icing.
• Slice and serve.

CINNAMON SUGAR SWIRL COFFEE CAKE

Steps:

• Add both ingredients to a small bowl and stir to combine.
• Preheat oven to 350F.
• Spray a 12-cup Bundt pan very well with cooking spray and add about 1/3 cup of the cinnamon-sugar to the pan. Carefully roll the cinnamon-sugar around the pan, getting it into all the nooks and crannies, so the pan is well coated in cinnamon-sugar; set both the Bundt pan and remaining cinnamon-sugar aside.
• To a large bowl, add the butter, sugar, and cream (beat) on high speed with a handheld electric mixer until light and fluffy.
• Add the eggs, vanilla, and beat on high speed to combine. Scrape down the sides of the bowl if necessary.
• Add the sour cream and beat on high speed to incorporate.
• Add the flour, baking soda, salt, and beat on low speed or mix by hand until incorporated; don't overmix or cake will be tough.
• Turn half the batter out into the prepared Bundt pan, smoothing the top lightly with a spatula. Tip - Make sure you don't add more than half; novice bakers tend to underestimate how much batter they're adding and the problem is that you then don't have sufficient batter to properly complete the cake. Set remaining batter aside.
• Evenly sprinkle the remaining cinnamon-sugar over the cake batter. It may look like a lot but it melts into the batter/cake while baking.
• Turn the remaining cake batter out over the cinnamon-sugar layer, smoothing the top lightly with a spatula.
• Bake for about 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Since all ovens, pans, climates, etc. are different, I recommend starting to check on the cake at the 30 to 35-minute mark, and keep a close eye on it from there until it's done; don't overbake or it will be dry. Watch your cake and not the clock and if it takes a bit less or longer for your cake to be sufficiently baked than my baking time estimates, do what is needed for your cake.
• Allow the cake to cool in the pan on a wire rack for about 20 minutes before inverting it onto a serving platter and serving.

CINNAMON CRUMB COFFEE CAKE

Steps:

• Preheat the oven to 350F.
• In the bowl of a mixer, cream together the butter and sugar, scraping down the sides occasionally. Add the vanilla and egg, mix in.
• In a separate bowl, mix together the flour, baking powder and salt. Add one half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.
• To make filling: in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
• To make topping: add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form (You can cut in with forks or a pastry cutter, but I am not patient enough for that!).
• Grease a 9x9 baking pan. Pour in ½ of cake batter, and spread to all four corners. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible (an offset spatula works well for this).
• Sprinkle the topping over the top and press lightly so it adheres.
• Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean. Cool to warm on wire rack before serving.

CINNAMON SWIRL TOASTED PECAN BUNDT CAKE

Steps:

• Preheat oven to 350 F with oven rack in center of oven. Prepare your Bundt pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan. Dust with flour. Alternately, use a baking spray that contains flour, and brush excess with a pastry brush to evenly coat the pan.
• In a separate medium bowl, whisk the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer, beat the butter (and optional coconut oil) on medium speed until smooth and light in color, 1-2 minutes. Add the sugar 1/3 of a cup at a time, creaming until light and fluffy. Scrape the bowl. Add in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Scrape the bowl and add vanilla. On lowest mixer speed, alternate adding flour mixture and the sour cream in small amounts, beginning and ending with the flour mixture. Do not over-mix the batter.
• In a medium bowl, combine pecans, both sugars, cinnamon, salt, and cocoa. Use your fingertips to blend until all ingredients are thoroughly incorporated.
• Spoon 2 heaping cups of the batter into the prepared Bundt. Smooth with the back of a spoon, spreading the batter to the sides of the pan first and then to the center cone to create a 'well' for the filling. Sprinkle about 1/2 cup of the filling evenly into the well. Cover the filling with about 2 cups of batter, dropping dollops around the pan and smoothing with the spoon. Sprinkle another 1/2 cup filling evenly over the batter and cover with 2 more cups batter. Repeat process until you end with batter as your final top layer. (Ideally you'll have four layers of batter and three layers of filling.) Insert a plastic butter knife 1 inch from the side of the pan straight into the batter going almost to the bottom. Run the blade around the pan two times, without lifting, spacing your loops about 1 inch apart for optimal swirling effect. Tap the pan firmly several times on a cutting board or counter top to release bubbles from the batter.
• Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center of the cake comes out clean, 50-60 minutes. Transfer to a wire rack and let cool for just 10 minutes before inverting pan to remove cake.
• To make vanilla glaze, melt butter in a microwave-safe bowl. Add vanilla, salt and sugar, then stir to combine. Use up to 1 tsp of milk to reach desired consistency, then pour over cooled cake.

AIR FRYER CINNAMON-SWIRL BUNDT COFFEE CAKE

Steps:

• Start by making the cinnamon swirl, which will be added in later. In a small mixing bowl, mix the brown sugar, ground cinnamon, salt, and sour cream. Mix well. Set aside.
• The cake mixes the cake flour, salt, baking powder, baking soda, and sugar in one mixing bowl. In another bowl, mix the butter, oil, eggs, vanilla extract, and sour cream.
• Mix the wet ingredients into the dry ingredients.
• Spray your Bundt Cake pan with cooking spray.
• Add 1/2 of your batter into the prepared pan. Then add all of the cinnamon swirl ingredients, and then add the rest of the cake batter.
• Place the filled Bundt cake pan into the air fryer basket.
• Set the timer for 15-30 minutes at 320 degrees F. The exact time will depend on which air fryer you own and what size cake pan you are using.
• Let the cook cool completely before drizzling the caramel glaze on top.
• Then plate, serve, and enjoy!