Cinnamon Swirl Bundt Coffee Cake was on the table the morning our local book club met at Elaine’s sunlit kitchen, where mugs of coffee steamed beside well worn paperbacks. Across town, a neighbor sliced into the same cake after a school fundraiser, the cinnamon aroma drifting through the hallway while volunteers packed raffle baskets.
Later that week, I baked another Cinnamon Swirl Bundt Coffee Cake for a quiet Sunday at home, the oven humming while rain tapped against the windows. At a weekend retreat center just outside the city, someone carried a Bundt cake wrapped in linen to a long wooden table where conversations lingered over breakfast.
Cinnamon Swirl Bundt Coffee Cake fits into moments like these without trying to steal the spotlight. It settles in gently, offering warmth and familiarity. The swirl reveals itself slowly with each slice, and the crumb stays soft even hours after baking.
Walnuts add texture, the sour cream keeps everything moist, and the cinnamon sugar layer gives a soft contrast that feels thoughtful rather than sweet-heavy. This is the kind of cake that quietly connects people across places and occasions.
Short Description
Cinnamon Swirl Bundt Coffee Cake is a tender, buttery cake layered with cinnamon sugar and walnuts, baked until golden and perfect for breakfast, brunch, or afternoon coffee.
Key Ingredients
Coffee Cake
- 1 ½ cups white sugar
- ¾ cup butter, room temperature
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sour cream
- ½ cup chopped walnuts
Cinnamon Filling
- ¼ cup white sugar
- 1 tablespoon ground cinnamon
Tools Needed
- 10 inch Bundt pan
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
Cooking Instructions
Step 1: Prepare the Oven and Pan
Preheat the oven to 400°F (205°C) and generously grease a 10 inch Bundt pan, making sure to coat all the grooves to prevent sticking.
Step 2: Cream Butter and Sugar
Beat the sugar and butter together in a large bowl until light and fluffy, about 3 minutes, then add eggs one at a time, mixing well after each addition, followed by vanilla.
Step 3: Mix the Dry Ingredients
Whisk together flour, baking soda, and baking powder in a separate bowl until evenly combined.
Step 4: Build the Batter
Add the flour mixture to the butter mixture in two additions, alternating with sour cream, mixing briefly after each addition to avoid overworking the batter. Fold in chopped walnuts gently.
Step 5: Layer the Cake
Pour half of the batter into the prepared pan. Mix cinnamon and sugar in a small bowl and sprinkle evenly over the batter. Drop remaining batter in spoonfuls over the cinnamon layer, spreading lightly to cover.
Step 6: Bake with Temperature Adjustment
Bake at 400°F (205°C) for 8 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for about 40 minutes, until a toothpick inserted comes out clean.
Step 7: Cool and Release
Cool the cake in the pan for 5 minutes, then carefully invert onto a cooling rack or serving plate and allow to cool completely before slicing.
Why You’ll Love This Recipe
Soft, moist texture that stays fresh
Balanced sweetness without being heavy
Ideal for make ahead baking
Simple ingredients found in most kitchens
Works well for gatherings or quiet mornings
Mistakes to Avoid & Solutions
Overmixing the Batter
The cake may turn dense instead of tender.
Solution: Mix only until ingredients are just combined.
Skipping Pan Greasing
Cake may stick in the Bundt grooves.
Solution: Use butter or baking spray and coat thoroughly.
Uneven Cinnamon Layer
Swirl may sink or clump.
Solution: Sprinkle filling evenly across the batter.
Incorrect Oven Temperature
Cake may brown too quickly or bake unevenly.
Solution: Follow the two temperature baking method exactly.
Removing Too Soon from Pan
Cake may break during release.
Solution: Allow 5 minutes of cooling before inverting.
Serving and Pairing Suggestions
Serve warm or at room temperature
Pair with black coffee, latte, or chai
Add fresh berries on the side
Slice thick for brunch or thin for dessert
Present on a cake stand for gatherings
Storage and Reheating Tips
Store covered at room temperature for up to 2 days
Refrigerate for up to 5 days in an airtight container
Warm slices briefly in the microwave for 10 seconds
Avoid overheating to keep the crumb soft
Freeze individual slices tightly wrapped for up to 2 months
FAQs
1. Can I make this cake ahead of time?
Yes, it keeps well overnight and flavors deepen by the next day.
2. Can I skip the walnuts?
Absolutely, the cake works well without nuts.
3. Why does the oven temperature change?
The initial high heat helps the cake rise, while the lower temperature finishes baking evenly.
4. Can I use Greek yogurt instead of sour cream?
Yes, use full fat Greek yogurt for similar moisture.
5. How do I know the cake is done?
A toothpick inserted in the center should come out clean.
Tips & Tricks
Bring butter and eggs fully to room temperature
Tap the filled pan gently to release air bubbles
Use a silicone spatula to spread batter evenly
Let the cake cool fully before slicing for clean cuts
Recipe Variations
Apple Cinnamon Bundt
Add 1 cup finely diced apples folded into the batter for extra moisture and fruit flavor.
Orange Cinnamon Swirl
Add 1 tablespoon orange zest to the batter for a bright citrus note.
Chocolate Cinnamon Coffee Cake
Mix ¼ cup cocoa powder into the cinnamon sugar filling for a deeper swirl.
Maple Walnut Version
Replace ¼ cup sugar in the batter with maple sugar and add extra walnuts.
Final Thoughts
Cinnamon Swirl Bundt Coffee Cake has a quiet way of fitting into shared tables and personal routines alike. It carries warmth without feeling heavy, and the cinnamon layer offers just enough contrast to keep each bite interesting. The Bundt shape gives it a classic presence that feels familiar across kitchens and occasions.
Baking this cake often happens alongside conversations, open windows, or a stack of dishes waiting nearby. Cinnamon Swirl Bundt Coffee Cake holds space for those moments, sliced slowly and served without rush. It remains one of those dependable bakes that never feels out of place, no matter where it lands.
Cinnamon Swirl Bundt Coffee Cake
Ingredients
Coffee Cake
- 1 ½ cups white sugar
- ¾ cup butter room temperature
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sour cream
- ½ cup chopped walnuts
Cinnamon Filling
- ¼ cup white sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 400°F (205°C) and grease a 10 inch Bundt pan thoroughly, coating all grooves.
- Beat butter and sugar until light and fluffy, then add eggs one at a time followed by vanilla.
- Whisk flour, baking soda, and baking powder together in a separate bowl.
- Add dry ingredients to the butter mixture in two additions, alternating with sour cream, then gently fold in walnuts.
- Pour half the batter into the pan, sprinkle evenly with cinnamon sugar, then spoon remaining batter over the top.
- Bake at 400°F (205°C) for 8 minutes, reduce heat to 350°F (175°C), and bake about 40 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then invert onto a rack and cool completely before slicing.
