Best Cinnamon Swirl Bundt Cake Recipe – Learn with Experts

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Best Cinnamon Swirl Bundt Cake Recipe – Learn with Experts :- With this mouthwatering Cinnamon Swirl Bundt Cake recipe, you are about to revel in the ideal symphony of moist cake, toasty cinnamon, and sweet glaze. Do not miss out on this opportunity! Your taste buds are going to be delighted by this cake, and the tempting aroma of cinnamon sweetness will fill your kitchen. This cake is perfect for parties, celebrations, or simply as a treat for yourself. Create a dessert that will leave everyone wanting more by following this step-by-step guide and it will leave everyone wanting more.

 

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Best Cinnamon Swirl Bundt Cake Recipe – Learn with Experts

With this scrumptious recipe for Cinnamon Swirl Bundt Cake, you are about to experience the perfect symphony of moist cake, cinnamon that is toasted, and icing that is sweet. Do not pass up the chance to take advantage of this! The tantalising scent of cinnamon sweetness will permeate your kitchen, and your taste senses are going to be ecstatic about the cake that you are about to consume. This cake is ideal for entertaining guests at parties and festivities, or even just as a sweet treat for yourself.

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Ingredients: For the Cake:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup sour cream, at room temperature
  • For the Cinnamon Swirl:
  • 1/2 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup unsalted butter, melted
  • For the Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract

 

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ALSO SEE : Best Slow Cooker Hawaiian Pulled Pork Recipe – Step by Step Guide

 

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Instructions:

Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Using a Bundt pan with a capacity of 10 cups, grease and flour it, making sure that every nook and cranny is well-coated to prevent sticking. To make the batter, combine the flour, baking powder, baking soda, and salt in a medium basin and whisk them together. Put aside for later.

Employing either a hand mixer or a stand mixer that is equipped with a paddle attachment, combine the butter that has been softened and the granulated sugar in a large mixing bowl. Cream the mixture until it becomes light and fluffy. Make sure to give the mixture a thorough pounding after each addition of the eggs. The vanilla extract should be mixed in.

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The dry flour combination should be added to the wet ingredients in a gradual manner, with the sour cream being added in succession. Starting and finishing with the flour mixture, mix it until it is almost completely incorporated. Take care not to overmix the ingredients, as doing so can lead to a cake that is dense.

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In a second, smaller dish, prepare the cinnamon swirl by combining the ground cinnamon and brown sugar according to your preference. Mix in the melted butter until it is completely incorporated. A portion of the cake mixture should be poured into the Bundt pan that has been prepared and spread out evenly. An equal amount of the cinnamon swirl mixture should be sprinkled over the batter.

 

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Spread the remaining cake batter over the cinnamon swirl layer in a gradual and careful manner. Make a marbled impression by gently swirling the batter and cinnamon mixture together with a knife or skewer. This will create a marbled appearance. Spread the leftover cinnamon swirl mixture over the top of the cake batter in an even layer that is evenly distributed.

The Bundt pan should be placed in an oven that has been warmed and baked for fifty to sixty minutes, or until a toothpick that is inserted into the centre of the cake comes out clean with a few moist crumbs attached. Remove the cake from the oven once it has been baked and allow it to cool for ten to fifteen minutes while it is still in the pan.

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Once the cake has cooled entirely, carefully turn it onto a wire rack to finish cooling. As the cake is cooling, you may make the glaze by combining the powdered sugar, milk, and vanilla extract in a bowl and whisking them together until they are completely smooth. If required, adjust the consistency by adding additional milk to the mixture.

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Tips for Making the Best Cinnamon Swirl Bundt Cake:

Ingredients at Room Temperature Before beginning, check to see that your eggs, butter, and sour cream are all at room temperature. Because of this, the batter is able to be smoother and the ingredients are incorporated more effectively. As it should be Prepare the Bundt Pan: Take your time to fully grease and flour the Bundt pan until it is completely covered.

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Not only does this prevent the cake from sticking, but it also makes it easier to remove after it has been baked. When incorporating the cinnamon mixture into the cake batter, the marbling technique requires that you employ a gentle handed motion. An excessive amount of mixing can cause the swirls to blend together, which will result in layers that are less apparent.

 

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Check for Doneness: In order to prevent the cake from overbaking, you should begin testing for doneness from the fifty-minute mark onward. Put a toothpick into the middle of the cake and see if it comes out clean or if it has a few wet crumbs on it. If it does, the cake is well done.

 

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Nutritional Information :

  • Calories: Approximately 400-450 kcal
  • Total Fat: Approximately 20-25g
  • Saturated Fat: Approximately 12-15g
  • Cholesterol: Approximately 80-100mg
  • Sodium: Approximately 200-250mg
  • Total Carbohydrates: Approximately 55-60g
  • Dietary Fiber: Approximately 1-2g
  • Sugars: Approximately 35-40g
  • Protein: Approximately 4-6g

 

 

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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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