This Cinnamon Bundt Cake is a moist, tender, and flavor-packed dessert that’s perfect for any time of year. It’s a beloved family recipe my mom has been making for as long as I can remember. She refers to it, as a St. Timothy’s Cake. The combination of creamy sour cream, warm cinnamon sugar, golden raisins, and crunchy walnuts creates a beautifully textured bundt cake that’s easy to slice and even easier to devour.
This cinnamon coffee cake is delicious on its own and doesn’t need icing, but you can dust it with powdered sugar or garnish with dried edible flowers for a decorative touch.
Why You Will Love This Cinnamon Bundt Cake
- Super Moist Texture: The sour cream makes this cinnamon bundt cake incredibly soft and moist, without being too dense.
- Warm Cinnamon Flavor: With a cinnamon-sugar topping and cinnamon folded into the batter, every bite bursts with cozy spice.
- Easy to Make: Simple pantry ingredients and no fancy tools required—just a bowl, whisk, and bundt pan.
- Great for Any Occasion: Serve it as a brunch coffee cake, a weekday dessert, or a holiday treat.
- Freezer-Friendly: Slice and freeze leftovers for a quick and satisfying snack anytime.
Ingredients
- All-Purpose Flour: Can substitute with cake flour (for a softer crumb) or a 1:1 gluten-free baking flour blend.
- Sugar: Use light brown sugar for a deeper, more caramel-like flavor. Coconut sugar can also work, but will change the color and taste slightly.
- Butter: Swap with margarine or plant-based butter for a dairy-free version. Unsalted butter can also be used, just add a pinch more salt to the batter.
- Eggs: Use 1/4 cup unsweetened applesauce or 1/4 cup mashed banana per egg for an egg-free alternative.
- Sour Cream: Greek yogurt (full-fat preferred) is a great one-to-one substitute. Buttermilk can also work, just use slightly less to keep the batter thick.
- Cinnamon: Pumpkin pie spice or apple pie spice can be used, if you’re out of ground cinnamon.
- Baking Powder: If you’re out, use 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar per teaspoon of baking powder.
- Vanilla Extract: Almond extract, maple extract, or vanilla bean paste are good alternatives.
- Chopped Walnuts: Swap with pecans, almonds, hazelnuts, or skip entirely for a nut-free version.
- Golden Raisins: Regular raisins, chopped dates, dried cranberries, or even mini chocolate chips can be used instead.
- Crisco (for greasing): Use softened butter or a neutral oil like canola or vegetable oil.
How to Prepare a Cinnamon Bundt Cake
- Preheat your oven to 350°F (175°C).
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar, until light and fluffy.
- Beat in the eggs one at a time, adding the vanilla with the second egg. Mix well after each addition.
- Gradually add 1/3 of the flour mixture to the creamed butter mixture. Beat well.
- Add 1/3 of the sour cream and continue to alternate flour and sour cream until both are fully incorporated, and the batter is smooth.
- Fold in the chopped walnuts and floured raisins.
- Grease a bundt pan with Crisco, then sprinkle in the flour and rotate the pan to coat all surfaces. Tap out the excess flour.
- Spread the batter evenly into the pan. Tap the pan on the counter a few times to level the batter and release air bubbles.
- In a small bowl, combine the granulated sugar and cinnamon. Sprinkle this cinnamon sugar mixture over the top of the batter.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes on a wire rack.
- Place a cooling rack on top of the pan and flip to release the cake.
- Allow to cool completely before slicing and serving.
How to Serve and Store Leftovers
- Serve: Slice and serve plain, or dust lightly with powdered sugar. Optionally, garnish with dried, edible flowers. This Cinnamon Sour Cream Bundt Cake pairs well with coffee, or tea.
- Store: Keep the bundt cake covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freeze: Wrap individual slices, or the whole bundt cake in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Thaw: Thaw at room temperature, or microwave for a quick treat.
Frequently Asked Questions
- Can I use Greek yogurt instead of sour cream? Yes! Full-fat Greek yogurt makes a great substitute for sour cream in this recipe.
- What can I use instead of walnuts? Try pecans, slivered almonds, or skip the nuts altogether if you prefer a nut-free version.
- Do I have to use golden raisins? No. You can use regular raisins, dried cranberries, or leave them out entirely.
- How do I make sure the cake doesn’t stick to the bundt pan? Thoroughly grease every nook and cranny of the pan with Crisco or butter, then coat it with flour. Don’t skip this step!
- Can I double this recipe? This recipe is designed for a standard-size bundt pan. If you double it, make sure to divide it between two pans and adjust baking times, accordingly.
Cinnamon Bundt Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
This Cinnamon Bundt Cake is a moist, tender, and flavor-packed dessert that’s perfect for brunch, dessert, or any time of year.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons cinnamon
- Pinch of salt
- 2 sticks (1 cup) butter, softened
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup chopped walnuts
- 1/2 cup golden raisins, mixed with a small amount of flour to prevent sinking
For the pan:
- 1 tablespoon Crisco (or softened butter)
- 1 tablespoon flour
For the cinnamon sugar topping:
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar, until light and fluffy.
- Beat in the eggs one at a time, adding the vanilla with the second egg. Mix well after each addition.
- Gradually add 1/3 of the flour mixture to the creamed butter mixture. Beat well.
- Add 1/3 of the sour cream and continue to alternate flour and sour cream until both are fully incorporated, and the batter is smooth.
- Fold in the chopped walnuts and floured raisins.
- Grease a bundt pan with Crisco, then sprinkle in the flour and rotate the pan to coat all surfaces. Tap out the excess flour.
- Spread the batter evenly into the pan. Tap the pan on the counter a few times to level the batter and release air bubbles.
- In a small bowl, combine the granulated sugar and cinnamon. Sprinkle this cinnamon sugar mixture over the top of the batter.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes on a wire rack.
- Place a cooling rack on top of the pan and flip to release the cake.
- Allow to cool completely before slicing and serving.
- ENJOY!
Notes
- Easily adjust the amount of cinnamon to your liking.
- Lightly flour the raisins to keep them from sinking in the batter.
- Full-fat sour cream yields the moistest texture—avoid low-fat if possible.
- Be sure to cream the butter and sugar until light and fluffy for the best rise.
- Thoroughly grease and flour every part of the bundt pan to prevent sticking.
- Tap the pan on the counter to release any trapped air before baking.
- Test the cake for doneness, with a long toothpick, around the 35 minute mark. Test every after minutes, after.
- Let the cake rest in the pan for 10–15 minutes before flipping to avoid breaking.
- This cake tastes even better the next day once the flavors develop.
- Store at room temp for up to 3 days or freeze slices for up to 3 months.
- Great served plain or dusted with powdered sugar—no frosting needed.
- Dried, edible flowers add a gorgeous decorative topping.
- Perfect for brunch, holidays, or cozy weekday baking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Brunch, Dessert
- Method: Easy
- Cuisine: American
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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