Thursday 4 October 2012

Cinnamon Swirl Bundt

Cinnamon Swirl Bundt
In August our Clandestine Cake Club theme was Americana, so it had to be a sweet, spicy bundt using sour cream. The deep South have a rich history of home baking, so I decided to call it 'Texas Forever' after one of our favourite American TV shows, Friday Night Lights. This cake is a whopper! Ideal for feeding hungry cake clubbers, parties or even (dare I say...) for Christmas gatherings!
Cinnamon Swirl Bundt - Inside
It's a traditional American recipe that uses lots of sugar and sour cream for a light texture. I amended the recipe from an American cookbook, and it works a dream in a bundt tin. It's lovely and moist with a subtle cinnamon sugar ribbon running through the batter to give it that extra kick. This one's for the spice lovers...


For the cake:
  • 460g plain flour
  • 3 tbsp of cinnamon
  • 1 tsp mixed spice
  • 1 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp ground ginger
  • 1 1/2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 230g unsalted butter at room temp
  • 325g golden granulated sugar
  • 55g light brown sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 375ml sour cream

For the swirl:
  • 4 tbsp golden granulated sugar
  • 2 tsp cinnamon
  • 1 tsp mixed spice


  1. Grease and flour a large bundt tin - about 10-12 cups. (Tip: see my bundt tips for more info on tin sizes...)
  2. Preheat the oven to 180 C/Gas 4.
  3. Make the 'swirl' by mixing the ingredients in a small bowl or ramekin. Job done.
  4. Sift all the dry ingredients except the sugars into a large bowl.
  5. In another bowl (or stand mixer) soften the butter for a couple of minutes.
  6. Add the granulated sugar and beat until starting to get paler.
  7. Add the light brown sugar and beat for another couple of minutes until it's all looking fluffy.
  8. All the eggs, one at a time on a low speed. This helps the mix to not curdle.
  9. Fold in 1/3 of the dry ingredients.
  10. Fold in 1/2 of the sour cream.
  11. Repeat this process until all the dry ingredients and sour cream are incorporated - it doesn't have to be properly mixed at this stage...
  12. Add the vanilla extract.
  13. Give the whole thing a quick whizz with an electric whisk or in a freestanding mixer on a slow to medium speed for about 10-15 seconds. It just needs to be fully mixed. 
  14. Spoon half of the mix into the tin.
  15. Sprinkle your swirl mixture on top, avoiding the outer edge.
  16. Spoon the rest of the mix into the tin.
  17. Using a normal table knife, swirl through the batter using an 'S' motion, taking care not to hit the edges of the tin. 
  18. Pop it in the oven for an hour and 15 minutes. It should be shrinking from the sides of the tin and a skewer should come out clean. 
  19. Let it cool for ten minutes in the tin before turning out.
  20. When fully cool, either dredge with icing sugar or drizzle with glacĂ© icing. I used glacĂ© made with apple cordial for a bit of a zing!
Please let me know if you make this and whether you enjoyed it...

BloggersPlease respect the fact I am sharing my own ideas and recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page. 
Please see my Creative Commons Copyright information for more details. Thank you.


  1. That's certainly a cake lovers dream. Thanks for sharing your recipe and enjoy your trip to America (stock up on cake books :-) x

  2. You are the undoubted queen of bundts! This one looks particularly delicious! :-)

  3. I have made this several times - and can definitely say it's gone in no time - both at home and work!!!

  4. I love a cinnamon cake and this looks so fab with the drizzle.

  5. could you add raisins to this?

  6. I'm in loooooveeeeeeeeeeeeeeeeeee


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