Feast your eyes (and mouth) on this moist and crumbly Cinnamon Bundt Cake with lovely cinnamon swirls and a sugary caramelized crust, and finished with velvety cream cheese icing.
Made with sour cream, this is a delicious bundt shape coffee cake recipe that is soft, moist, and makes a perfect sweet breakfast.
If this is a dream, please don’t wake me up…
Cinnamon Bundt Sour Cream Coffee Cake
Some call it sour cream coffee cake because sour cream is used in the recipe. It is also what contributes to the moist texture.
As for the “coffee” part…there’s actually no coffee in it, but it is commonly served with coffee. Initially I thought the name sounded misleading, but the sweetness from the cake truly pairs like a dream with the slight bitterness from the coffee.
Here’s a simple truth: we are kinda obsessed with this Cinnamon Swirl Bundt Cake. Or Coffee Cake. Or Sour Cream Coffee Cake. Or whatever you call it.
And because it’s Fall, and we have been in the mood for cinnamon everything, we have been baking this delicious Cinnamon Bundt Cake, filling the house with aroma of cinnamon…and inhaling it when it comes out of the oven.
That is when I knew I had to share this with you.
Because everyone needs that delicious cinnamon goodness in their lives.
It’s dessert. It’s breakfast. It’s the 3 o’clock afternoon snack that you didn’t know you needed.
But you must be warned: this Cinnamon Bundt Cake business is dangerous. And addictive. And hard to to put down.
At the same time, you need to indulge. Because life is short. And this Cinnamon Bundt Cake is worth every calorie.
Oh, the dilemma…
Let’s Make Cinnamon Swirl Bundt Cake!
You know I try to keep things simple and yummy around here.
And this Cinnamon Sour Cream Coffee Cake is no exception.
This is a delicious cake that anyone can make. Yes, I’m talking about you as well!
Don’t let the pictures fool you. The Cinnamon Bundt Cake may look all elegant and fancy, but there are just three simple parts to this (and you can do it!!):
- Cake mixture
- Cinnamon Mixture
And you will need these kitchen tools:
Start layer your Cinnamon Bundt Cake by bringing 1/3 of the cinnamon sour cream coffee cake mixture to the bottom of the bundt pan, and then sprinkle with 1/2 of the cinnamon sugar.
Then just keep alternating the layers and build up what would be your Cinnamon Swirl Bundt Cake.
Here are the layers (starting from the bottom to the top):
- Cake mixture (bottom)
- Cinnamon mixture
- Cake mixture
- Cinnamon mixture
- Cake mixture (top)
And I’ve got some good news: the layers doesn’t have to be perfect.
If you end up doing less layers or more, that is okay! In addition, they don’t even have to be spread evenly. Just make sure the top layer is slightly even and you are good to go.
When the Cinnamon Bundt Cake bakes and rises, it will create its own unique “design” with the layers you created (whether even or uneven). Think of this as an artistic adventure. 😉
Bake the cinnamon bundt cake and then make sure to let it cool completely before icing the cake.
Last, but certainly not the least…savor every single bite.
Cinnamon Sour Cream Coffee Cake is soft and moist on the inside, with little cinnamon brown sugar surprises in every bite. On the outside, there is a crusty caramelized sugary crust, adding some nice textures to the cake.
I will fight for that crust – it’s my favorite part.
Then the icing brings a creamy and silky layer to each bite.
I was very generous with the icing portions so feel free to indulge as you bake your cinnamon sour cream coffee bundt cake. Lick it off the spatula. Add some extra icing to each bite as necessary. Highly recommend using the icing freely as desired.
And yes, you are welcome. ❤️
Tips and Tricks
- Greasing. Grease bundt pan (super important!) to avoid cake being stuck to pan
- Checking for doneness. When cake is done, insert a toothpick and if it comes out clean, cake it done
- Cooling. Let cake sit for 20 minutes before tapping the all sides of the bundt pan with the back of a spoon to loosen bundt cake from pan and gently invert it onto a cooling rack. Cool cake on cooling rack completely before adding icing to avoid runny icing.
- Icing. If you prefer thinner icing, use more milk. If you prefer the icing thicker, reduce the amount of milk. Always start with less milk and then adjust accordingly. Remember: you can always add more but you can’t take it out!
I would definitely refrigerate it because the cream cheese in the icing will need to be refrigerated!
Make sure bundt pan is well greased. Using a cooking oil spray and generously spray the inside thoroughly before adding cake mixture to bundt pan. This will make getting the cake out a lot easier.
When cake is done baking, let it sit for 20 minutes. Do not remove when it is fresh off the oven, but also do not let it sit for too long.
When ready to remove the bundt cake, tap all over the outside of the bundt pan to loosen the cake. Place a plate or cooling rack on top of the bundt pan opening, then gentle flip it over. Use oven mitts if pan is hot to the touch.
Other Yummy Desserts!
- No Bake Cheesecake Bite
- Brownie Brittle
- Individual Mini Peach Cobbler
- Brioche Bread Pudding
- Mason Jar Banana Pudding
- Chocolate Cherry Brownies
- Peanut Butter Rice Krispie Treats
- Chocolate Coffee Mug Cake (by my friend Christie from Christie At Home!)
Cinnamon Bundt Cake
- 1 cup unsalted butter softened
- 1 2/3 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- cooking oil spray
- 2 tbsp ground cinnamon
- 1/3 cup brown sugar
Cream Cheese Icing
- 2 oz cream cheese softened
- 1 cup powdered sugar
- 1/4 cup 2% milk more if needed
- 1/2 tsp vanilla extract
- 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!