Rating: 4.5 stars 4.4
604 Ratings
  • 5 star values: 381
  • 4 star values: 165
  • 3 star values: 31
  • 2 star values: 18
  • 1 star values: 9

This gorgeous cinnamon swirl Bundt cake uses sour cream to keep it moist. A friend of mine gave me this recipe years ago. This can also be made into small loaf cakes which can be frozen easily.

Recipe Summary

30 mins
50 mins
1 hr 20 mins
1 10-inch bundt cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Coffee Cake:


Instructions Checklist
  • Preheat the oven to 400 degrees F (205 degrees C). Grease a 10-inch Bundt pan.

  • Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.

  • Whisk flour, baking soda, and baking powder together in a separate bowl; add flour mixture in 2 batches, alternating with sour cream, beating batter briefly after each addition. Fold in walnuts. Pour 1/2 of the batter into the prepared pan.

  • Mix sugar and cinnamon together in a small bowl; sprinkle over batter in the pan. Drop remaining batter in heaping spoonfuls over filling, covering it as best you can.

  • Bake in the preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center comes out clean, about 40 minutes more. Cool on a wire rack for 5 minutes. Invert carefully onto a serving plate or cooling rack. Let cool completely.


You can lower the fat content by using fat-free sour cream or yogurt instead of sour cream.

Nutrition Facts

403 calories; protein 5.8g; carbohydrates 51.2g; fat 20.2g; cholesterol 85.4mg; sodium 255.6mg. Full Nutrition