A delicious cinnamon cake, perfect for tea time, that will take less than 30 minutes to make!
Prep Time: 15 minutes
Baking Time: 55-60 minutes at 325° F (160 °C)
Difficulty: easy
For: a 9-inch Bundt pan (23 cm)
1. Preheat oven to 325º F (160 °C). Spray a 9-inch (23 cm) Bundt pan with non-stick spray. Set aside.
2. Combine the brown sugar and cinnamon together in a small bowl and set aside. In a separate bowl, combine the flour, baking soda and salt, whisking together. Set that aside too.
3. Place the sugar and butter in the large bowl of a mixer and beat on medium speed until creamy and light. Add in the eggs, one at a time, beating well after each one.
4. Add in the sour cream and vanilla and mix just until incorporated. Gradually add the flour mixture, keeping the mixer on low speed.
5. Spoon about 1/3 of batter into prepared bundt pan and smooth it down evenly.
6. Sprinkle 1/2 of the cinnamon mixture evenly across it and top that with another 1/3 of the batter, spreading it out evenly to the sides.
7. Sprinkle the rest of the cinnamon mixture evenly across the top and follow it with the rest of the batter, spreading it out evenly.
8. Use the top of a sharp knife to gently swirl the layers together just a bit.
9. Bake for about 55-60 minutes, until a cake tester inserted into the center comes out clean.
10. Let the cake cool for about 15-20 minutes in the pan on a wire rack and then invert and remove cake. Let cool before slicing and serving.
Inspired from: The Baker Chick
Copyright 2024 Sweet Spices