Cinnamon Swirl Bundt Coffee Cake Recipe

Ingredients

• 1.5 cups white sugar
• 0.75 cup butter, room temperature
• 3 large eggs
• 1 teaspoon vanilla extract
• 2.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup sour cream
• 0.5 cup chopped walnuts
• 0.25 cup white sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat your oven to 400 degrees F (205 degrees C). Generously grease a 10-inch Bundt pan to prevent sticking.
2. In a large bowl, cream together the sugar and butter with an electric mixer until the mixture is light and fluffy. Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet ingredients in 2 batches, alternating with the sour cream. Mix briefly after each addition until just combined. Gently fold in the walnuts. Pour half of the batter into the prepared Bundt pan.
4. In a small bowl, combine the sugar and cinnamon. Sprinkle this mixture evenly over the batter in the pan. Drop the remaining batter by heaping spoonfuls over the filling, covering it as completely as possible.
5. Bake in the preheated oven for 8 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, approximately 40 minutes longer. Let the cake cool in the pan on a wire rack for 5 minutes. Carefully invert the cake onto a serving plate or cooling rack and allow it to cool completely before slicing and serving.

Nutrition

• Calories: 403 kcal
• Fat Content: 20 g
• Fiber Content: 1 g
• Sugar Content: 30 g
• Sodium Content: 256 mg
• Protein Content: 6 g
• Cholesterol Content: 85 mg
• Carbohydrate Content: 51 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g