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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 16 slice

Equipment

  • countertop mixer/hand mixer
  • bowls
  • measuring spoons
  • measuring cups
  • wire rack
  • baking scale
  • Bundt Pan
  • silicone spatula

Ingredients
  

  • 2½ cups all-purpose flour (300g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter( 2 stick/226g) Room temperature
  • 1½ cups granulated sugar(300g)
  • 3 large eggs Room temperature
  • 1 cup full-fat sour cream Room temperature
  • 1 Tablespoon vanilla extract Pure

For the cinnamon swirl (the good stuff):

  • ½ cup brown sugar (100g) Dark or light
  • ¼ cup granulated sugar(50g)
  • 2 Tablespoon ground cinnamon
  • 2 Tablespoon all-purpose flour
  • 4 Tablespoon unsalted butter (56g) Melted

For the Vanilla Glaze (drizzle after baking):

  • 1 cup powder sugar (120g)
  • 2-3 Tablespoon milk
  • ½ teaspoon vanilla extract

Instructions
 

  • Pan prep: Grease a 10–12 cup Bundt pan, 10-inch tube pan, or 9x13 baking dish with butter or non-stick spray.
  • Preheat & Prep Pan
    Layer, Bake, Glaze
    Preheat oven to 350°F (325°F for Bundt — see pro tip below). Grease your pan thoroughly.
  • Make the Cinnamon Swirl Filling
    In a small bowl, whisk together brown sugar, granulated sugar, cinnamon, and flour. Pour in melted butter and stir until it looks like wet sand. Set aside.
  • Make the Streusel Topping
    In another bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Stir in nuts if using. Refrigerate while you make the batter.
  • Make the Cake Batter
    In a medium bowl, whisk flour, baking powder, baking soda, and salt.
    In a large bowl (hand mixer or stand mixer with paddle):
    · Beat butter and sugar on medium-high until light and fluffy, about 3 minutes.
    · Add eggs one at a time, beating 20 seconds after each. Scrape bowl.
    · Add sour cream and vanilla. mix just until combined.
    · Add dry ingredients in two additions, mixing on low until just combined. Do not over mix.
  • Layer the Cake (Critical Step)
    For Bundt or tube pan:
    1. Spread ⅓ of the batter into the prepared pan. Smooth.
    2. Sprinkle half the cinnamon swirl filling evenly over the batter.
    3. Spread another ⅓ of batter over the filling (use an offset spatula or the back of a spoon — it's okay if it's not perfect).
    4. Sprinkle remaining cinnamon filling.
    5. Top with remaining batter.
    6. Sprinkle streusel topping over the very top.
    For 9x13 pan:
    Layer the same way, but you'll use half the batter → all the swirl → remaining batter → streusel.
  • Bake
    Bundt/tube pan: Bake at 325°F for 55–65 minutes.
    9x13 pan: Bake at 350°F for 35–40 minutes.
    Check at minimum time: a skewer inserted into the cake (not through a cinnamon pocket) should come out with a few moist crumbs, not wet batter. Internal temp: 200–205°F.
  • Cool & Glaze
    Cool in pan for 15 minutes (20 for 9x13), then invert Bundt onto a wire rack (or cool 9x13 completely in pan).
    While cake cools, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm or cooled cake.
Keyword bundt cinnamon cake, buttery streusel, Cinnamon coffee cake, moist coffee cake