Cinnamon Swirl Bundt Coffee Cake

Cinnamon Swirl Bundt Coffee Cake

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"A friend of mine gave me this recipe years ago. Sometimes 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."
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1 h 20 m servings 403 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
  2. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
  3. Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
  4. Mix the remaining 1/4 cup of white sugar with the cinnamon.
  5. Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
  6. Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.


  1. 420 Ratings

Most helpful positive review

Very nice cake. Excellent crumb,texture and taste. Cream butter and sugar first, add eggs one at a time, then vanilla. Add sour cream and flour mixture alternately, beginning and ending with flo...

Most helpful critical review

The cake tastes wonderful - the method of combining the eggs with the sugar and then adding the sour cream and butter is weird. If you add the vanilla at the same time you add the butter, you g...

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Very nice cake. Excellent crumb,texture and taste. Cream butter and sugar first, add eggs one at a time, then vanilla. Add sour cream and flour mixture alternately, beginning and ending with flo...

I read the other reviews and made some modifications when I made the cake. I coated the Bundt pan with cinnamon & sugar, used brown sugar instead of white for the filling, omitted the nuts and ...

This has been a big hit, very good but not too sweet. The first time I tried this recipe the sour cream and butter were quite lumpy so I started over. I now cream the sugar and butter before ...

This recipie was very good. I would suggest using an icing to drizzle over the top. The icing i used was: 1c. powdered sugar, 2tablespoons milk, and 1teaspon of vanilla extract.

Wonderful & moist. We loved it. I made a couple of changes - I did not have sour cream, so I used one cup milk & one TBLS vinegar, mix & let sit for 5 minutes (got this from King Arthur). Al...

There are not enough stars to give this recipe it's just desserts! It has set the standard by which all cakes are judged in my house. Easy as can be, comes out perfect every time. My only modifi...

This was good, but made a cake that only about half filled our bundt pan. I recommend the "Streusel Coffee Cake" recipe submitted by Mary instead. It's a very similar cake, but bigger and mois...

This recipe was so delicious! I am a big coffee cake fan and this one was the best one I've had. I made one modification-I doubled the cinnamon-sugar mixture, then to that added 1/4 cup brown su...

This was a delicious cake, moist & tasty. I doubled the cinnamon & sugar (half reg. sugar half brown sugar)& mixed it with the nuts. I also divided the cake in 3 so there was more of the cinnamo...

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