Cinnamon Bundt Cake with Cream Cheese Icing
Indulge in a slice of this fluffy and moist Cinnamon Bundt Cake with rich cream cheese icing. Tender cinnamon-infused cake has a gooey cinnamon swirl center and tangy cream cheese glaze. Every bite offers a perfectly sweet taste that will keep you wanting more!
Equipment
Ingredients
Cinnamon Bundt Cake
- 1 cup unsalted butter softened + 2 tablespoon for the cake pan
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour plus more for prepping the cake pan
- ¼ cup cornstarch
- 2½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoon ground cinnamon
- ½ cup sour cream
- ¾ cup milk whole or 2%
Cinnamon Filling
- ¾ cup light brown sugar packed
- 1 tablespoon ground cinnamon
Cream Cheese Icing
- 4 oz cream cheese softened
- 2 cups powdered sugar sifted
- ¼ cup milk or cream, plus more if needed
- 1 teaspoon pure vanilla extract
Instructions
Cinnamon Bundt Cake
- Preheat the oven to 350°F. Melt the extra 2 tablespoon of butter in a microwave-safe dish. Brush the melted butter throughout the interior of the bundt pan using a pastry brush. Dust the greased interior with a light flour coating, ensuring the interior is completely greased and flour-coated. Set the cake pan aside.
- Whisk the ¾ cup of light brown sugar and the tablespoon of ground cinnamon in a small bowl.
- In a large mixing bowl using a hand mixer (or in the bowl of a stand mixer), beat the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix the vanilla extract in until combined.
- Whisk the flour, cornstarch, baking powder, salt, and ground cinnamon in a large bowl. Mix half of the dry ingredients into the butter mixture until incorporated. Pour in the milk and sour cream, mixing until combined. Add in the remaining dry ingredients, again mixing just until blended.
- Pour half the batter into the prepared bundt pan and smooth the top with a rubber spatula. Sprinkle the cake batter with the brown sugar-cinnamon mixture. Pour the remaining cake batter over the filling and smooth the top with a rubber spatula. Tap the cake pan on the counter 5-10 times to prevent air pockets.
- Bake the cake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake for 10-15 minutes before flipping the cake pan over onto a wire rack. Cool the cake completely.
Cream Cheese Icing
- In a large bowl, using an electric mixer, beat the cream cheese until light and fluffy. Mix the {sifted} sugar, milk, and vanilla until an icing forms. Carefully pour the icing over the grooves of the cooled cake. Let the icing set before serving.
Nutrition
Calories: 500kcalCarbohydrates: 76gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 103mgSodium: 222mgPotassium: 132mgFiber: 1gSugar: 52gVitamin A: 673IUVitamin C: 0.1mgCalcium: 120mgIron: 2mg
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