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
Units
Scale
- 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