This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Cinnamon Swirl Bundt Coffee Cake

By: Ruth

"A friend of mine gave me this recipe years ago. It is really a coffee cake but may serve your purposes. I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily. "

Rate/Review | Read Reviews (248)

What to Drink?
	Port
	Death by Chocolate
	Coffee

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 -10 bundt cake

Ingredients

1 cup sour cream
3/4 cup butter
1 1/2 cups white sugar
2 1/2 cups all-purpose flour
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs
1 tablespoon ground cinnamon
1/4 cup white sugar

Directions

Preheat oven to 400 degrees F (205 degrees C). Lightly grease one 10 inch bundt pan.
Cream 1 1/2 cups white sugar together with eggs until well blended. Add sour cream and butter or margarine and beat well. Add flour, baking soda, and baking powder and mix well. Stir in vanilla and the chopped nuts.
Mix the remaining 1/4 cup of white sugar with the cinnamon.
Pour half of the batter into the prepared pan. Sprinkle generously with the cinnamon sugar mixture. Cover with remaining cake batter.
Bake at 400 degrees F (205 degrees C) for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes.