Cinnamon Bundt Cake with Cinnamon Cream Cheese Glaze
Delight in the enticing aroma of a freshly baked Cinnamon Bundt Cake with its soft, fluffy texture and satisfyingly tender bite. Drizzled with a luscious cinnamon cream cheese glaze, each forkful is a balance of sweetness and warmth, making this cake an irresistible treat for any gathering.
Equipment
- 12 cup bundt pan
Ingredients
Bundt Cake
- 1 cup unsalted butter softened to room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs room temperature
- 1/4 cup full fat sour cream room temperature
- 2 3/4 cups all-purpose flour unbleached
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt fine
- 1/2 cup whole milk room temperature
- 1 tbsp vanilla extract pure
Cinnamon Swirl
- 1 1/2 tbsp ground cinnamon
- 1/4 cup dark brown sugar packed
- 1 tbsp milk
Cinnamon Cream Cheese Glaze
- 4 ounces full-fat cream cheese softened to room temperature
- 1/2 cup powdered sugar packed
- 1/2 tsp ground cinnamon
- 2 1/2 tbsp whole milk
- 1/2 tsp vanilla extract pure
Instructions
Bundt Cake
- Preheat oven to 350 degrees. Generously grease and flour a 12-cup bundt pan. Set aside.
- In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy – approximately 2 minutes.
- Add eggs, one at a time, beating after each addition until well combined. Scrape down the sides of the bowl with a spatula as needed.
- Beat in sour cream.
- In a separate bowl, whisk together flour, baking powder, baking soda and salt.
- Add half of the flour mixture to the wet ingredients then beat on low until just combined.
- Beat in milk and vanilla.
- Add the remaining flour mixture then beat on low until incorporated. Avoid overmixing.
Cinnamon Swirl
- Remove 1 1/2 cups of batter and place in a separate bowl.
- Add cinnamon, brown sugar and milk to the 1 1/2 cups of batter then stir with a spoon until combined.
Assembly
- Spoon a thin layer of plain batter into the bundt pan.
- Top with a thin layer of cinnamon batter.
- Repeat alternate layering of plain and cinnamon batters until all batter has been added to the bundt pan.
- Level the top with a spatula then bake 45 to 50 minutes or until a tester inserted into the center of the cake comes out with a few moist crumbs. Avoid overbaking.
- Allow cake to cool in the pan for 15 minutes then carefully turn out onto a wire rack to cool completely before adding glaze.
Cinnamon Cream Cheese Glaze
- Beat cream cheese and powdered sugar with an electric mixer until smooth lump free. Scrape down the sides of the bowl with a spatula as needed.
- Add cinnamon, milk and vanilla then beat until incorporated. *For a thinner glaze, add more milk, for a thicker glaze add more powdered sugar.
- Drizzle glaze over bundt cake then slice and serve.
- Cover and store cake in the refrigerator up to 5 days.