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5 from 6 votes

Cinnamon Swirl Cake

Moist and fluffy Cinnamon Swirl Cake with Caramel Brown Sugar glaze in here to remind you that it is almost fall!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 8 Slices
Calories: 290kcal
Author: Neha

Equipment

  • Bundt Pan

Ingredients

Cinnamon Sugar

  • 1 Tbsp Cinnamon
  • Cup Granulated Sugar

For Cake

  • 1 large Egg (Room temp)
  • ¾ Cup Granulated Sugar
  • Cup Oil
  • Cup Greek Yogurt (Room temp, Full fat)
  • Cup Milk (Room temp, Full fat)
  • 1 ½ tsp Vanilla Extract
  • 2 Cups All Purpose Flour
  • 1 tsp Baking Soda
  • ¼ tsp Salt

Caramel Brown Sugar Glaze:

  • ¼ Cup Brown Sugar
  • 1 Tbsp Water
  • 2 Tbsp Butter
  • 1 Tbsp Milk
  • Cup Powdered Sugar

Instructions

Cinnamon Sugar

  • Mix 1 tablespoon of cinnamon with granulated sugar in a small bowl and set it aside.

To make Cake:

  • Preheat oven to 350°F (177°C) and grease a 7 inch bundt pan with butter/oil and a coat of flour to cover every nook and cranny of your pan. Set it aside.
  • In a medium mixing bowl, take an egg, granulated sugar, oil, yogurt, milk and vanilla. Whisk it all using a hand whisk, to combine well. You can also make use of a hand beater.
  • Next add in all the dry ingredients (flour, baking soda and salt) into wet and fold only till flour disappears into the batter.
    Mixing dry ingredients into wet for cinnamon bundt cake recipe.
  • Pour half of the batter into the prepared bundt pan and sprinkle cinnamon sugar on top, saving some (about 2 tbsps) for top layer.
    Pouring batter in bundt pan and sprinkling with cinnamon sugar.
  • Pour rest of the batter in pan. Top with remaining cinnamon sugar and give it a light swirl. Avoid over swirling.
    Second layer of cinnamon sugar swirled in the bundt cake batter.
  • Bake this bundt cake for 40-50 mins or till a toothpick inserted in the center comes out clean.
    Freshly baked bundt cake with cinnamon swirl cooling insdie bundt pan.

Caramel Brown Sugar Glaze:

  • On medium heat, melt brown sugar over stove in a small heavy bottom pan. Add a tbsp of water in it to ease the process.
  • As the sugar starts melting add butter and keep stirring with a whisk to avoid caramelization and sugar sticking to the pan. After it comes to a boil add in milk and turn the flame off.
  • Allow to cool don a bit and add powdered sugar to it. You can add a little more powdered sugar to reach desired consistency for your glaze.
  • Top on cooled cake. Don't wait for too long as this icing starts to set after a few minutes.

Notes

To bake this cinnamon cake in a regular Bundt Pan: Double this recipe. Baking temperature will be the same. Baking time will be around 50-60 minutes.
Yogurt: You can use regular or greek yogurt for this recipe. But use full fat yogurt for softer textured cake.
How to store Bundt Cake:
  • Bundt cake stays good at room temp, covered tightly for 3-4 days. For longer storage, refrigerate it up to a week.
  • You can also freeze glazed/unglazed cake for 3 months in ziploc or air tight containers. Thaw overnight in refrigerator or on counter top before serving.

Nutrition

Serving: 1Slice | Calories: 290kcal | Carbohydrates: 41g | Protein: 2g | Fat: 14g | Sodium: 49mg | Sugar: 40g