This gorgeous cinnamon swirl Bundt cake uses sour cream to keep it moist A friend of mine gave me this recipe years ago This can also be made into small loaf cakes which can be frozen easily
Prep Time
1 hr 20 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Preheat the oven to 400 degrees F (205 degrees C). Grease a 10-inch Bundt pan.
Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs
one at a time
beating well after each addition. Beat in vanilla.
Whisk flour
baking soda
and baking powder together in a separate bowl; add flour mixture in 2 batches
alternating with sour cream
beating batter briefly after each addition. Fold in walnuts. Pour 1/2 of the batter into the prepared pan.
Mix sugar and cinnamon together in a small bowl; sprinkle over batter in the pan. Drop remaining batter in heaping spoonfuls over filling
covering it as best you can.
Bake in the preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center comes out clean
about 40 minutes more. Cool on a wire rack for 5 minutes. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Recipe Tip
You can lower the fat content by using fat-free sour cream or yogurt instead of sour cream.
