- fluffy and moist -
The cinnamon swirl looks so impressive but actually couldn’t be any easier to make! It’s just brown sugar and cinnamon, layered into the bundt pan with the batter. Don’t worry it won’t make the cake too sweet.
The cinnamon bundt cake is moist and fluffy from the sour cream, and mixture of butter and oil. The butter gives it all that delicious buttery flavour and the oil keeps it moist and fluffy for days.
here's what you will need:
cinnamon sugar filling
all purpose flour
brown + granulated sugar
In a large bowl or stand mixer, cream the butter, oil, brown sugar, granulated sugar, and salt until light and fluffy for a few minutes.
Add vanilla extract and eggs one at a time, beating well in between each addition. Add sour cream and mix well. Sift flour, baking powder, and cinnamon into the batter. Fold with a whisk just until no dry streaks of flour remain. Add milk halfway through folding.
Scoop half the batter into the prepared bundt pan. Smooth the top. Sprinkle the cinnamon sugar evenly on top. Scoop the remaining batter over and spread smooth. Bake until a wooden skewer inserted into the center comes out clean.
While the bundt bakes prepare the cream cheese glaze: Combine cream cheese, butter, icing sugar, and salt in a large bowl or stand mixer. Beat until very light and fluffy. Add vanilla and milk until you get the consistency you desire.
Pour the glaze over the de-panned cake and let set for 10 minutes. Slice and serve the bundt cake while still slightly warm or at room temperature.