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Cinnamon Swirl Bundt Cake
Cinnaon swirl bundt cake recipe
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
16
servings
Calories
344
kcal
Author
Kate @ I Heart Eating
Ingredients
Cake
3
cups
cake flour
2
teaspoons
baking powder
1/2
teaspoon
salt
1
cup
butter
at room temperature
2 1/4
cups
granulated sugar
1/2
cup
non-fat plain Greek yogurt
1
tablespoon
vanilla extract
5
large eggs
1/2
cup
milk
Cinnamon Swirl
1/3
cup
brown sugar
packed
2
tablespoons
ground cinnamon
2
tablespoons
milk
Instructions
Preheat oven to 350 F. Grease and flour a 10-15-cup Bundt pan.
In a medium bowl, whisk together cake flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and yogurt until well-combined.
Stir in vanilla until combined.
Add eggs one at time, mixing well after each addition.
On low, stir in flour mixture until just incorporated.
Stir in milk until combined.
In a separate large bowl, stir together 2 ½ cups of the batter, brown sugar, cinnamon, and milk until well-combined.
Using a 1/4-cup measuring cup, drop two scoops of plain batter into prepared bundt pan.
Drop one scoop of cinnamon swirl batter on top of plain batter.
Continue to alternate between plain and cinnamon swirl batters until both batters are gone.
Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
Cool cake in the pan on a wire rack for 15 minutes.
Invert the cake onto wire rack, and cool completely.
Video
Notes
*Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
344
kcal
|
Carbohydrates:
51
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
82
mg
|
Sodium:
202
mg
|
Potassium:
130
mg
|
Fiber:
1
g
|
Sugar:
33
g
|
Vitamin A:
450
IU
|
Calcium:
69
mg
|
Iron:
0.6
mg