Cinnamon Bundt Cake
Cinnamon Bundt Cake. Cream butter and sugar first, add eggs one at a time, then vanilla. Add sour cream and flour mixture alternately, beginning and ending with flour. This Bundt® cake is all you need to start off your morning right with your favorite cup of fresh-brewed coffee or tea. Prepare cake mix according to package instructions, then stir in cinnamon. For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Make Cinnamon Bundt Cake using 9 ingredients and 4 steps quickly.
Ingredients
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You need 1 Box of Yellow Cake Mix
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Prepare 1 Package of (Large) Instant Vanilla Pudding
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You need 8 oz of Sour Cream
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Prepare 4 of Eggs
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You need 3 Tbs of Flour
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Prepare 1/4 cup of Oil
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Prepare 3/4 cup of Water
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You need 1/2 cup of sugar
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You need 4 tsp of cinnamon
Steps
- This recipe works well mixed by hand. (Do not use electric mixer).
- Mix together cake mix, pudding, and flour. Add sour cream, oil, and water. Add eggs last, one at a time. Blend well after each addition. Mix sugar and cinnamon in a small bowl and set aside. Spray Bundt pan well with cooking oil spray. Sprinkle 1/3 cinnamon sugar mixture into the pan. Next pour 1/2 cake batter and spread evenly over pan, then 1/3 cinnamon and other 1/2 of cake. Finish with 1/3 cinnamon mix..
- Bake at 350 for 45-50 minutes..
- Icing- mix together 1 cup powdered sugar(may need more) 1/2 teaspoon vanilla, and 1 tablespoon milk. Drizzle on top..
Bake it all the way through for a light and tender crumb or cut the bake time short for some serious ooey-gooey goodness in the center. The sweet, crunchy streusel—which would also be divine on muffins, by the way—is balanced by a sour cream mixture that keeps the. This Cinnamon Sour Cream Bundt cake has the density of a pound cake and is super moist… The cinnamon center is a nice surprise when you cut into it! Plus, it's an easy recipe with ingredients you likely already have in your kitchen! A big thanks to Amy at My Name Is Snickerdoodle for this guest recipe!
