Cinnamon Swirl Bundt Coffee Cake Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Baking powder: A leavening agent that helps the cake rise.

Salt: Enhances the flavors of the other ingredients.

Unsalted butter: Adds richness and moisture to the cake.

Granulated sugar: Sweetens the cake and helps create a tender crumb.

Eggs: Provide structure and stability to the batter.

Sour cream: Adds moisture and a slight tang, making the cake tender.

Vanilla extract: Adds a warm, sweet flavor to the cake.

Brown sugar: Used in the cinnamon swirl for a deeper, caramel-like sweetness.

Ground cinnamon: Adds a warm, spicy flavor to the swirl.

When preparing the cinnamon-sugar mixture for the swirl, ensure that the brown sugar is free of lumps by breaking it up with a fork before mixing it with the ground cinnamon. This will help achieve a more even distribution of the swirl throughout the cake, enhancing both the flavor and the visual appeal.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cake denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with kosher salt: Kosher salt has larger grains, so use slightly more to achieve the same saltiness.

• unsalted butter - Substitute with margarine: Margarine can be used in the same quantity and provides a similar texture.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg; this is a good vegan alternative.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar tangy flavor and creamy texture.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• brown sugar - Substitute with coconut sugar: Coconut sugar can replace brown sugar and adds a slight caramel flavor.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• Allow the cake to cool completely on a wire rack before storing or freezing. This helps prevent condensation, which can make the cake soggy.

• For storing at room temperature:

  • Wrap the cake tightly in plastic wrap or aluminum foil to maintain its moisture.
  • Place the wrapped cake in an airtight container or a resealable plastic bag.
  • Store in a cool, dry place for up to 3-4 days.

• For refrigerating:

  • Wrap the cake in plastic wrap or aluminum foil.
  • Place the wrapped cake in an airtight container.
  • Store in the refrigerator for up to 1 week. Allow the cake to come to room temperature before serving for the best texture and flavor.

• For freezing:

  • Slice the cake into individual portions for easier thawing and serving.
  • Wrap each slice tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
  • Place the wrapped slices in a resealable freezer bag or an airtight container.
  • Label the container with the date and type of cake.
  • Freeze for up to 3 months.

• Thawing frozen cake:

  • Remove the desired number of slices from the freezer.
  • Unwrap the slices and place them on a plate.
  • Allow the cake to thaw at room temperature for 1-2 hours.
  • For a quicker option, microwave each slice on a low setting for 20-30 seconds, checking frequently to avoid overheating.

• For added freshness:

  • Before serving, you can warm the cake slices in a preheated oven at 300°F (150°C) for about 10 minutes.
  • Optionally, dust the cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk for an extra touch of sweetness.

• Preheat your oven to 300°F (150°C). Wrap the Cinnamon Swirl Bundt Coffee Cake in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 15-20 minutes, or until warmed through. This method ensures the cake retains its moisture and texture.

• For a quicker option, slice a piece of the cake and place it on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. This method is perfect for a quick, single-serving reheat.

• If you have an air fryer, preheat it to 300°F (150°C). Place a slice of the cake in the basket and heat for 3-5 minutes. This method gives the cake a slightly crisp exterior while keeping the inside moist and delicious.

• For a stovetop method, heat a non-stick skillet over low heat. Place a slice of the cake in the skillet and cover with a lid. Heat for 2-3 minutes on each side. This method is great for a slightly toasted, warm slice of cake.

• If you prefer a steam method, set up a double boiler. Place the cake on a heatproof plate and cover it with aluminum foil. Steam for about 5-7 minutes. This method helps retain the cake's moisture and is ideal for a soft, tender texture.

• Oven: Used to bake the cake at the specified temperature of 350°F (175°C).

• Bundt pan: A special pan with a central tube, used to give the cake its characteristic shape.

• Whisk: Used to mix the dry ingredients together evenly.

• Mixing bowl: A large bowl used to combine the wet ingredients and later mix in the dry ingredients.

• Electric mixer: Helps in beating the butter and sugar together until light and fluffy, and for mixing in the eggs, sour cream, and vanilla extract.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

• Measuring cups: Used to measure out the flour, sugar, sour cream, and other ingredients accurately.

• Measuring spoons: Used to measure smaller quantities like baking powder, salt, and vanilla extract.

• Small bowl: Used to mix the brown sugar and cinnamon for the swirl.

• Toothpick: Used to check if the cake is done by inserting it into the center of the cake.

• Wire rack: Used to cool the cake completely after it has been baked and removed from the pan.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline the baking process and prevent any last-minute rushes.

Use a stand mixer: A stand mixer can save you time and effort when creaming butter and sugar or mixing batter.

Prepare the pan: Grease and flour your bundt pan ahead of time to ensure a smooth transition when pouring the batter.

Mix dry ingredients in advance: Combine flour, baking powder, and salt in a bowl and set aside. This will make it easier to add them to the wet mixture quickly.

Make the swirl mixture early: Mix the brown sugar and cinnamon for the swirl ahead of time to save a step during assembly.