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Cinnamon Swirl Bundt Coffee Cake

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.
Calories:
Author: Sandra Myers

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.