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cinnamon swirl bundt cake

Cinnamon Swirl Bundt Cake

  Rating 0.0

Prep

20 min

Bake

50 mins

Serves

10

Difficulty

Medium
cinnamon swirl bundt cake

About

This moist and soft vanilla cake enriched with cinnamon and brown sugar is a must have in your autumn baking repertoire. It goes wonderfully with a cup of afternoon tea or coffee.

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Instructions
Ingredients
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For the Cake

Step 1

Preheat the oven to 180C (160C fan, gas mark 4). Grease the bundt pan.

Step 2

In a medium bowl, whisk together flour, baking powder and baking soda. Set aside.

Step 3

In a separate large bowl, cream together butter and Tate & Lyle Pure Cane Granulated Sugar.

Step 4

Add eggs, one at a time, mixing well with the hand mixer after each addition.

Step 5

Mix in vanilla extract and sour cream until combined.

Step 6

Gently add the flour in three batches using a silicone spatula.

Step 7

Finally, stir in the milk until smooth.

For the Cinnamon Filling

Step 1

To make the cinnamon filling, whisk together Tate & Lyle Dark Brown Soft Sugar and cinnamon,

Step 2

Now assemble the cake in the bundt pan. Using a ice-cream scoop, scoop out about 1/3 of the batter into the bottom of the pan, even it out with the spatula, then sprinkle with half of the cinnamon filling. Cover the cinnamon filling with half of the remaining cake batter, slightly even out with the spatula and sprinkle with the second half of the cinnamon filling.

Step 3

Finally, spread the remaining batter over the cinnamon filling. It's ok if the final layer of the batter is thinner and a bit messy. Just make sure it's more-less even and covers the whole amount of cinnamon.

Step 4

Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.

Step 5

Allow to cool down completely before taking out of the pan (at least 2hours at room temperature).

For the Icing

Step 1

To make the icing, whisk Tate & Lyle Cane Icing Sugar and milk until smooth. If the icing is too thick for your liking, add more milk (1/2 tsp at a time), and if it's too thin, add more icing sugar until desired consistency is reached.

Step 2

Remove the cake from the pan, drizzle with icing and sprinkle with chopped walnuts.

Ingredients – 9 items

Serving

1

For the Cake

Granulated Sugar

Tate & Lyle Pure Cane Granulated Sugar

280g
Butter

Unsalted butter

room temperature

200g
Eggs

Eggs

5
Vanilla

Vanilla extract

1tsp

Sour cream

100g
Flour

Plain flour

300g
Baking-powder

Baking powder

1.5tsp
Baking-soda

Baking soda

1tsp
Milk

Milk

50ml

For the Cinnamon Filling

Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

80g
Cinnamon

Ground Cinnamon

15g

For the Icing

Fairtrade Cane Icing Sugar

Tate & Lyle Fairtrade Icing Cane Sugar

250g
Milk

Milk

50ml
Walnuts

Roughly chopped walnuts

to garnish

50g

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