Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sour cream
- 6 large eggs
- 2 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the Cinnamon Swirl:
- ½ cup brown sugar, packed
- 2 tbsp ground cinnamon
- 2 tbsp melted butter
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp milk (or heavy cream)
- ½ tsp vanilla extract
Instructions:
- Preheat oven: Set oven to 325°F (165°C). Grease and flour a bundt or tube pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter & sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs & sour cream: Beat in eggs one at a time, then mix in sour cream and vanilla until smooth.
- Combine: Gradually add the dry mixture into the wet mixture. Mix until just combined — don’t overmix.
- Layer with swirl: Pour half the batter into the prepared pan. Sprinkle evenly with the cinnamon-sugar mixture, then top with remaining batter. Use a knife to gently swirl.
- Bake: Place in oven and bake 55–65 minutes, or until a toothpick comes out clean.
- Cool: Let the cake cool in the pan 15 minutes, then transfer to a wire rack to cool fully.
- Glaze (optional): Whisk powdered sugar, milk, and vanilla. Drizzle over cooled cake.
✅ Pro Tip: This cake freezes beautifully! Slice it, wrap in plastic, and enjoy later with coffee or tea.
