Cinnamon Swirl Bundt Cake

Start by preparing the streusel topping. In a medium-sized mixing bowl, combine the all-purpose flour, granulated sugar, ground cinnamon, and a small pinch of kosher salt. Whisk these dry ingredients together thoroughly. Then, add the room temperature salted butter and butter-flavored shortening. Using your fingertips or a fork, work the butter and shortening into the flour mixture until coarse crumbles begin to form. Continue this process until the mixture is uniform and resembles wet sand, with no visible large pieces of butter. This creates a beautifully textured streusel. Once prepared, place the bowl into the refrigerator to chill while you prepare the rest of the cake. Chilling helps the streusel maintain its crumbly texture during baking.

Next, prepare the flavorful cinnamon sugar filling that will create those beautiful ribbons throughout your bundt cake. In a separate small bowl, combine the brown sugar and ground cinnamon. Mix them together well, ensuring the cinnamon is evenly distributed throughout the sugar. Set this aromatic mixture aside, ready for layering into the cake batter.

Now it’s time to create the sumptuous cake batter. In a separate, medium-sized bowl, meticulously whisk together the all-purpose flour, ground cinnamon, baking powder, and kosher salt. Ensure these dry ingredients are thoroughly combined and evenly distributed. This step prevents lumps and ensures the leavening agents are spread throughout the batter, leading to a uniform rise.

Using a stand mixer fitted with the paddle attachment, combine the room temperature salted butter, butter-flavored shortening, granulated sugar, and brown sugar in the mixer bowl. Cream these ingredients together on medium-high speed for a full 5 minutes. This extended creaming time is crucial for incorporating air, resulting in a mixture that is light, fluffy, and pale in color. Once adequately creamed, reduce the mixer speed to low. Begin adding the large eggs, one at a time, allowing each egg to be fully incorporated into the mixture before adding the next. This prevents the batter from curdling. Remember to scrape down the sides of the bowl with a spatula after each egg addition to ensure everything is evenly combined.

With the mixer on low speed, add approximately half of the dry flour mixture to the wet ingredients. Mix for about 20 seconds, or until just combined. Overmixing at this stage can lead to a tough cake. Immediately after, pour in the room temperature whole milk, sour cream, and vanilla extract. Continue to mix for another 10-15 seconds, just until these wet ingredients are incorporated. Scrape down the sides and bottom of the bowl once more to catch any unmixed batter. Finally, add the remaining half of the flour mixture and mix until the batter is smooth and homogeneous, typically about 10 seconds. Perform one last thorough scraping of the bowl to ensure all ingredients are perfectly blended, creating a silky-smooth batter ready for assembly.

To create the signature cinnamon swirl, carefully pour approximately one-third of the prepared cake batter into your greased bundt pan. Gently spread it to form an even layer. Evenly sprinkle half of the cinnamon sugar filling over this first layer of batter. Next, pour another one-third of the batter on top, carefully spreading it so as not to disturb the cinnamon layer too much. Sprinkle the remaining cinnamon sugar filling over this second layer. Finally, add the last one-third of the batter, ensuring that the top layer completely covers all the cinnamon sugar filling, sealing it within the cake.

Retrieve the chilled streusel topping from the refrigerator. Evenly sprinkle it over the top of the cake batter in the bundt pan, ensuring the entire surface is covered with delicious, buttery crumbles. Carefully transfer the pan to your preheated oven and bake for approximately 1 hour and 20 minutes to 1 hour and 30 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs attached, indicating it’s cooked through but still tender. Avoid overbaking. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes. This crucial resting period allows the cake to firm up before you attempt to invert it. After resting, carefully invert the cake onto the wire rack to cool completely before glazing.

While your cake cools, prepare the irresistible brown butter glaze. In a light-colored skillet (this helps you see the browning), melt the salted butter over medium heat. Continue stirring constantly. The butter will first melt, then foam, and eventually, tiny browned bits will begin to collect at the bottom of the pan. This process typically takes about 7-10 minutes. Keep a close eye on it, as brown butter can quickly turn burnt. Once it smells wonderfully nutty and caramel-like, remove it from the heat immediately.

Carefully pour the hot browned butter into a mixing bowl. Add the powdered sugar, a few tablespoons of whole milk, and a splash of vanilla extract. Whisk vigorously until the glaze is smooth and lump-free. For a perfect consistency, begin adding the milk one tablespoon at a time until you reach your desired thickness. For a looser, more drippy glaze, add a little more milk; for a thicker, more opaque glaze, use less. Once the cake is completely cool, generously pour the warm brown butter glaze over the top, allowing it to cascade down the sides. Serve immediately and enjoy!

To ensure a perfect release, start with a high-quality nonstick bundt pan. The most critical step is to grease it thoroughly. Use softened butter or a baking spray that contains flour, and meticulously coat every single crevice and detail of the pan. Don’t miss any spots! For extra insurance, you can lightly flour the greased pan, tapping out any excess before adding the batter.

Yes, absolutely! While this recipe calls for salted butter to enhance the flavor, you can certainly use unsalted butter. If you do, we recommend adding an extra 1/4 teaspoon of fine kosher salt to the cake batter to compensate for the flavor difference and ensure the overall taste profile remains balanced and delicious.

The key to a beautiful and defined cinnamon swirl is careful layering. Divide your cake batter into three equal portions and the cinnamon sugar filling into two. Pour the first third of the batter, then evenly sprinkle half of the cinnamon sugar. Repeat with the second third of batter and the remaining cinnamon sugar. Top with the final third of the batter. The crucial part is to avoid swirling the cinnamon mixture into the batter; simply sprinkle it. The baking process will naturally create that lovely marbled swirl as the cake rises.

To keep your coffee cake bundt fresh and moist, store it at room temperature in an airtight container for up to 3-4 days. If you prefer to extend its shelf life, you can refrigerate it for up to a week, or freeze individual slices (wrapped tightly in plastic wrap and then foil) for up to 2-3 months. Thaw frozen cake slices at room temperature before serving.

Absolutely! This coffee cake bundt is an excellent make-ahead option. You can bake the cake one day in advance, let it cool completely, and then glaze it just a few hours before serving. The flavors tend to meld beautifully overnight, making it taste even better the next day. If freezing, bake, cool, wrap, and freeze without the glaze. Add the fresh glaze once thawed.

Coffee Cake Bundt Cake

By Britney

This Coffee Cake Bundt Cake is moist and buttery with ribbons of cinnamon swirl throughout the entire cake! It’s topped with a buttery cinnamon streusel and a brown butter glaze that makes this home baked treat taste like it came straight out of a bakery!

Equipment

• Stand Mixer
• 18-cup Tube Pan (preferably with a removable bottom)
• Mixing Bowls
• Small Skillet (for brown butter)
• Wire Rack

Ingredients

Crumb Topping

• 1 1/4 cup All Purpose Flour
• 3/4 cup Sugar
• 1 tbsp Cinnamon
• 1/2 cup Salted Butter (room temperature)
• 3 tbsp Butter Flavored Shortening (room temperature)

Filling

• 1/2 cup Brown Sugar
• 1 1/2 tbsp Cinnamon

Coffee Cake

• 1 cup Salted Butter (room temperature)
• 1/2 cup Butter Flavored Shortening (room temperature)
• 2 cups Sugar
• 1/2 cup Brown Sugar
• 4 large Eggs (room temperature)
• 1 tbsp Vanilla Extract
• 3 1/2 cups All Purpose Flour
• 1/2 tsp Cinnamon
• 1 tsp Baking Powder
• 1 tsp Kosher Salt
• 1 cup Sour Cream (room temperature)
• 1/4 cup Whole Milk (room temperature)

Glaze Topping (optional)

• 6 tbsp Salted Butter (browned)
• 2 1/4 cups Powdered Sugar
• 4-5 tbsp Whole Milk (room temperature)
• Splash Vanilla Extract

Instructions

1. Preheat oven to 325 degrees F (160°C). Generously spray an 18-cup tube pan with nonstick baking spray, ensuring every crevice is coated.
2. Make the Streusel: In a medium bowl, combine 1 1/4 cup all-purpose flour, 3/4 cup sugar, 1 tbsp cinnamon, and a pinch of kosher salt. Mix well. Add 1/2 cup room temperature salted butter and 3 tbsp butter-flavored shortening. Use your fingers or a fork to pinch the fats into the flour mixture until coarse crumbles form and ingredients are fully blended. Place the bowl in the refrigerator to chill.
3. Prepare the Cinnamon Sugar Filling: In a small bowl, mix together 1/2 cup brown sugar and 1 1/2 tbsp cinnamon. Set aside.
4. Prepare the Cake Dry Ingredients: In a separate medium bowl, whisk together 3 1/2 cups all-purpose flour, 1/2 tsp cinnamon, 1 tsp baking powder, and 1 tsp kosher salt until well combined.
5. Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup room temperature salted butter, 1/2 cup room temperature butter-flavored shortening, 2 cups granulated sugar, and 1/2 cup brown sugar for 5 minutes, until light and fluffy.
6. Add Eggs: Reduce mixer speed to low. Add 4 large room temperature eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl after each addition.
7. Combine Wet and Dry: Add half of the dry ingredients to the wet ingredients and mix on low for about 20 seconds, until just combined. Then, add 1 cup room temperature sour cream, 1/4 cup room temperature whole milk, and 1 tbsp vanilla extract. Mix for 10-15 seconds until just combined. Scrape down the sides of the bowl. Add the remaining dry flour mixture and mix until the batter is smooth, about 10 seconds. Scrape down the sides and bottom of the bowl one last time to ensure all batter is well mixed.
8. Assemble the Cake: Pour about one-third of the batter into the prepared bundt pan. Evenly sprinkle half of the cinnamon sugar filling over it. Pour another one-third of the batter on top, followed by the remaining cinnamon sugar. Finally, add the last one-third of the batter, ensuring the cinnamon sugar is fully covered.
9. Add Streusel and Bake: Remove the streusel topping from the refrigerator and sprinkle it evenly over the top of the batter in the bundt pan. Bake in the preheated oven for 1 hour and 20 minutes to 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out with only a few moist crumbs attached.
10. Cool the Cake: Let the cake cool in the pan on a wire rack for 15-20 minutes before carefully inverting it onto the wire rack to cool completely.
11. Make the Brown Butter Glaze: Once the cake is completely cool, prepare the glaze. In a light-colored skillet, melt 6 tbsp salted butter over medium heat. Stir constantly until the butter foams and browned bits gather at the bottom, and it smells nutty and caramel-like (about 7-10 minutes).
12. Finish the Glaze: Pour the browned butter into a mixing bowl. Add 2 1/4 cups powdered sugar, 4-5 tbsp room temperature whole milk, and a splash of vanilla extract. Whisk until smooth. Add more milk, one tablespoon at a time, if a thinner consistency is desired.
13. Glaze the Cake: Generously pour the brown butter glaze over the cooled bundt cake, allowing it to drip down the sides. Serve and enjoy!

Notes

• Using a Tube Pan with a Removable Bottom: For the easiest cake removal and to protect the streusel topping, a tube pan with a removable bottom is highly recommended. It allows you to lift the cake out without flipping, preserving its beautiful presentation.
• Don’t Overmix: Once flour is added to the wet ingredients, mix only until just combined. Overmixing develops gluten, which can lead to a tough and dense cake. A tender crumb is achieved with minimal mixing.
• Room Temperature Ingredients: Always ensure butter, eggs, milk, and sour cream are at room temperature. This promotes a smoother, more emulsified batter, preventing curdling and ensuring an even bake.
• Thorough Pan Greasing: Bundt pans require meticulous greasing. Use softened butter or nonstick spray with flour, and a pastry brush to ensure every detail of the pan is covered. This is crucial for preventing sticking and ensuring your cake releases cleanly.
• Prevent Over-Browning with Foil: If you notice the top of your cake browning too quickly during baking, loosely tent it with aluminum foil. This will shield it from direct heat and allow the interior to cook thoroughly without scorching the surface.

Nutrition Information (Approximate per serving)

Calories: 499kcal, Carbohydrates: 70g, Protein: 4g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 262mg, Potassium: 85mg, Fiber: 1g, Sugar: 52g, Vitamin A: 528IU, Vitamin C: 0.1mg, Calcium: 64mg, Iron: 1mg

Nutrition information is automatically calculated and should be used as an approximation. Values may vary based on specific ingredients and preparation.