Sour Cream Cinnamon Bundt Cake with Sweet Glaze
A tender, moist coffee cake featuring layers of cinnamon-sugar swirl baked in an elegant Bundt shape. The sour cream creates exceptional richness while tangy flavor balances the sweet cinnamon filling. Perfect for brunches, afternoon coffee, or special occasions when you want an impressive yet approachable dessert. The sweet glaze adds a finishing touch that makes each slice irresistible. This version stands out with its two-temperature baking method that ensures even cooking and optimal texture.
Ingredients
- 1 ½ cups granulated sugar
- ¾ cup butter, room temperature
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flourgluten-free flour blend2 1/2 cupsgluten-freegluten-free
use 1:1 baking blend
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sour cream
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
- 1 tablespoon ground cinnamon
- ½ cup confectioners sugar
- 1 tablespoons milk
Instructions
- 1
Preheat oven to 400 degrees F and grease 10-inch Bundt pan
- 2
Beat sugar and butter until light and fluffy, then add eggs one at a time beating well after each
- 3
Beat in vanilla extract
- 4
Whisk flour, baking soda, and baking powder in separate bowl
- 5
Add flour mixture to wet ingredients in 2 batches, alternating with sour cream, beating briefly after each addition
- 6
Pour half the batter into prepared pan
- 7
Mix sugar and cinnamon in small bowl and sprinkle over batter in pan
- 8
Drop remaining batter in heaping spoonfuls over cinnamon mixture, covering as completely as possible
- 9
Bake 8 minutes, then reduce temperature to 350 degrees F and bake 40 minutes until toothpick inserted in center comes out clean
- 10
Cool on wire rack 5 minutes, then invert carefully onto serving plate
- 11
Let cool completely before glazing
- 12
Combine confectioners sugar with cinnamon and whisk in small bowl, then drizzle over cooled cake
Tips
Room temperature butter and eggs mix more easily, creating better texture and preventing curdling when combined.
Don't overmix the batter after adding flour to avoid a tough cake - brief mixing is sufficient for tender results.
Allow cake to cool completely before glazing to prevent the glaze from melting and running off the surface.
Good to Know
Cover and store at room temperature up to 3 days or refrigerate up to 1 week.
Can be baked 1 day ahead and glazed before serving.
Slice with sharp knife and serve at room temperature with coffee or tea.
Common Mistakes
Don't overbake to avoid dry texture - test with toothpick for doneness.
Ensure even cinnamon distribution to prevent filling from sinking to bottom.
Cool completely before removing from pan to prevent breaking or sticking.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use 1:1 baking blend
General Alternatives
FAQ
Can I make this without a Bundt pan?
Yes, use a 9x13 inch baking dish and bake at 350 degrees F for 35-40 minutes, adjusting time as needed for doneness.
What if my glaze is too thick?
Add milk one teaspoon at a time until you reach drizzling consistency. If too thin, add more powdered sugar gradually.
How long will this cake keep fresh?
Properly stored at room temperature, it stays fresh for 3 days. Refrigerated, it keeps up to 1 week covered.