Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a bundt pan thoroughly to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, blend in the sour cream and vanilla until smooth.
- Gradually pour in the dry ingredient mixture, alternating with the milk, mixing until just combined—be careful not to overmix.
- In a separate small bowl, mix together the brown sugar and ground cinnamon to create the cinnamon-sugar mixture.
Baking
- Pour half of the batter into the prepared bundt pan, then sprinkle with about half of the cinnamon-sugar mixture.
- Top with the remaining batter, and then add the rest of the cinnamon-sugar mixture on top.
- Use a knife to swirl the batter to create a marbled effect without fully combining the layers.
- Bake in the oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
Making the Glaze
- Whisk together the powdered sugar, 2-3 tablespoons of milk, and half a teaspoon of vanilla extract until smooth.
- Drizzle over the cooled cake before serving.
Notes
For variations, consider adding chopped nuts or chocolate chips. Serve with coffee or as a delightful dessert, and store leftovers in an airtight container.