Cinnamon swirl bundt cake

Cinnamon swirl bundt cake is a cake made with sour cream and a cinnamon swirl running through the middle. It’s delicious, wonderfully moist and filled with the warm aroma of cinnamon. Perfect for the weather outside, which still can’t quite decide whether it’s already spring or still a little bit winter…

Ingredients for the cake:

• 180 g butter
• 220 g caster sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 280 g plain flour
• 2 teaspoons baking powder
• 180 g sour cream (about ¾ cup)
• 100 ml milk

For the cinnamon layer:

• 12 g ground cinnamon
• 60 g light brown sugar
• 20 ml milk

All ingredients should be at room temperature.

Place the butter and sugar in the bowl of a mixer and beat until pale and fluffy. Add the eggs one at a time, mixing well after each addition until fully incorporated. Add the vanilla extract and mix briefly. Sift the flour and baking powder directly into the butter mixture, then add the sour cream. Fold gently with a spatula just until combined. Pour in the milk and gently mix it into the batter. Transfer about 2½ cups of the batter to a separate bowl. Add the cinnamon, light brown sugar and milk, then mix gently until combined.

Grease a 2.5-litre bundt tin with butter and dust lightly with flour, shaking out the excess. Spoon the batter into the tin in alternating layers: vanilla batter, cinnamon batter, vanilla batter, and so on.

Bake at 160°C for about 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow the cake to cool briefly in the tin, then turn out onto a serving plate. Once cooled, drizzle with icing and optionally dust with extra cinnamon. Decorate as desired.

Ingredients for the icing:

• 160 g icing sugar
• 2–3 tablespoons boiling water

Mix the ingredients together with the back of a spoon until smooth. If the icing is too thick, add a little more water; if too thin, add more icing sugar and mix again.

Enjoy!

Recipe source: Ihearteating.com.