Cinnamon Swirl Sour Cream Bundt Cake

(from Best of Home Cooking)

  • 2 1/2 c all-purpose flour
  • 1 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 3/4 c (1 1/2 sticks) unsalted butter
  • 1 1/2 c white granulated sugar
  • 3 large eggs
  • 1 c sour cream (I used fat free)
  • 1 t vanilla extract
  • 1/2 c chopped walnuts, optional (I did not use these)
  • For the swirl…..1 T ground cinnamon
  • 3 T brown sugar
  • 2 T white granulated sugar
  • For the glaze…..1 c powdered sugar
  • about 1 1/2 T milk
  • 1 t ground cinnamon (to taste)

Pre-heat oven to 350.

Whisk together the flour, baking powder, baking soda and salt in a mixing bowl for a minute; set aside.

Cream the butter and sugar together until light and fluffy.  Beat in the eggs one at a time, mixing thoroughly before adding the next.  Beat in the sour cream and vanilla until combined.  Add the flour mixture, stirring just until combined.  Stir in the walnuts.

Butter a 10″ bundt pan (I just sprayed mine), and lightly dust with flour.  Pour half the batter into the pan and spread evenly.  Mix the ingredients for the swirl in a small bowl.  Sprinkle evenly around the center of the batter.  Cover with the rest of the batter.

Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.  Let cool 20 minutes before removing from the pan.

For the glaze:  Add the powdered sugar to a small bowl, stir in enough milk to create a thick, but pourable glaze.  Stir in the cinnamon to taste  Drizzle over the top of the cake.

Cinnamon Swirl Sour Cream Bundt Cake

I’m showing restraint and not eating any now – I will wait for Chris and the boys to be here! I’m sure that using the fat-free sour cream saved a lot of calories!!!! Maybe small pieces! 😀

                                                                                                                 

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