Cinnamon Swirl Bundt Coffee Cake

The sweet, comforting aroma of cinnamon and fresh-baked coffee cake wafting from your oven – it’s a weekend morning dream come true! This Cinnamon Swirl Bundt Coffee Cake is a masterclass in textures and flavors, with a tender crumb, crunchy swirl, and a sweet and spicy kick.

Ready Time

1 hrs 30 mins

Yields

5 servings

Ingredients

1 and 1/2 sticks of unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 and 1/2 teaspoons vanilla extract
1 and 3/4 cups all-purpose flour
1/2 cup whole milk, at room temperature
Swirl topping ingredients: 2 tablespoons granulated sugar, 1 and 1/2 teaspoons ground cinnamon
Cinnamon sugar topping: 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch bundt pan, then set it aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Add the brown sugar and mix until well combined.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.

Beat just until combined.

Stir in the vanilla extract and ground cinnamon.

To make the swirl topping, combine the granulated sugar and ground cinnamon in a small bowl.

Pour half of the cake batter into the prepared bundt pan, spreading it evenly.

Sprinkle the swirl topping mixture evenly over the batter.

Pour the remaining batter over the swirl topping, spreading it evenly.

To make the cinnamon sugar topping, combine the granulated sugar and ground cinnamon in another small bowl.

Sprinkle the cinnamon sugar mixture evenly over the top of the cake.

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Slice and serve!

Notes

Using room temperature ingredients, especially the butter and milk, will help the cake to turn out light and fluffy. Make sure to cream the butter and sugar mixture for the full 2-3 minutes to get that fluffy texture.

When adding the eggs, make sure each egg is fully incorporated before adding the next to prevent any egginess in the cake.

Don’t overmix the batter, especially when adding the dry ingredients and milk. The goal is to just combine the ingredients, don’t overdo it.

When making the swirl topping, use a small bowl to combine the sugar and cinnamon.

You want to be able to sprinkle it evenly over the batter. To ensure the cinnamon sugar topping sticks to the cake, sprinkle it on right before baking.

If using a dark-coated bundt pan, reduce the oven temperature by 25°F to prevent overbrowning.

Check the cake at 50 minutes, but be prepared to add an extra 5-10 minutes if needed. Let the cake cool completely in the wire rack to prevent it from breaking apart when slicing.

This cake freezes well, so feel free to wrap it tightly and freeze for up to 2 months.