Cinnamon Swirl Nut Bundt Cake
Indulge in the rich flavors of this delightful Cinnamon Swirl Nut Bundt Cake, a beloved recipe passed down from my high school home economics teacher. Over the years, this moist and decadent cake has become a staple at family gatherings and celebrations. The combination of buttery cake, crunchy nuts, and a swirl of cinnamon sugar creates a perfect harmony of textures and tastes. Dust it with confectioners' sugar for a touch of elegance, and serve it at your next dessert occasion to delight your family and friends.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Butter or Margarine
1 cup (softened)
Sugar
2 cups (granulated)
Eggs
4 (large)
Flour
4 cups (all-purpose)
Baking Powder
2 teaspoons
Baking Soda
2 teaspoons
Sour Cream
1 pint
Chopped Nuts
1 cup (optional (walnuts or pecans))
Sugar
3 tablespoons (for cinnamon mixture)
Cinnamon
3 teaspoons
Confectioners' Sugar
to taste (for dusting)
Instructions
1
Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
2
In a large mixing bowl, cream together the butter (or margarine) and sugar until light and fluffy.
3
Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
4
In a separate bowl, sift together the flour and baking powder, then gradually incorporate this dry mixture into the creamed mixture, stirring until well combined.
5
In another bowl, stir the baking soda into the sour cream until well blended.
6
Gently fold the sour cream mixture into the batter until fully incorporated.
7
Add the chopped nuts and mix until evenly distributed.
8
Pour approximately one-third of the cake batter into the prepared bundt pan.
9
In a small bowl, mix the cinnamon with the sugar, then sprinkle half of this mixture over the batter in the pan.
10
Using a knife, gently swirl the cinnamon and sugar mixture into the batter.
11
Repeat the process by adding another third of the batter to the pan, sprinkling the remaining cinnamon sugar mixture, swirling it again, and finishing with the final third of the batter on top.
12
Place the bundt pan in the preheated oven and bake for about 1 hour or until a toothpick inserted into the center comes out clean.
13
Once baked, allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
14
Before serving, dust the cooled cake with confectioners' sugar to add a sweet finishing touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the origin of this Cinnamon Swirl Nut Bundt Cake recipe?
This recipe was passed down from a high school home economics teacher and has become a family staple.
What are the primary flavors of this cake?
The cake features buttery flavors complemented by a cinnamon-sugar swirl and crunchy nuts.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking.
How should I prepare the bundt pan?
You should grease and flour the bundt pan to ensure the cake releases easily after baking.
Can I use margarine instead of butter?
Yes, the recipe allows for either 1 cup of softened butter or margarine.
How much sugar is needed for the main batter?
The main batter requires 2 cups of granulated sugar.
How many eggs are required?
This recipe calls for 4 large eggs.
How should the eggs be added to the mixture?
Add the eggs one at a time, mixing well after each addition to maintain a smooth batter.
What type of flour is recommended?
The recipe specifies 4 cups of all-purpose flour.
Do I need to sift the dry ingredients?
Yes, sift the flour and baking powder together before gradually incorporating them into the creamed mixture.
How is the baking soda prepared?
Stir 2 teaspoons of baking soda into 1 pint of sour cream until well blended.
When do I add the sour cream mixture?
Gently fold the sour cream and baking soda mixture into the batter until it is fully incorporated.
What kind of nuts can be used?
Chopped walnuts or pecans are recommended for this recipe.
Are the nuts mandatory?
No, the 1 cup of chopped nuts is optional.
How do I create the cinnamon swirl?
Layer the batter and cinnamon-sugar mixture in the pan and use a knife to gently swirl them together.
What is the composition of the cinnamon mixture?
The mixture consists of 3 tablespoons of sugar and 3 teaspoons of cinnamon.
How should the batter be layered in the pan?
Pour one-third of the batter, add half the cinnamon mixture, swirl, repeat with another third, and finish with the final third on top.
How long does the cake need to bake?
The cake should bake for approximately 1 hour.
How do I check if the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is finished baking.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack.
How should the cake be finished before serving?
Dust the completely cooled cake with confectioners' sugar for a sweet and elegant touch.
What is the texture of this bundt cake?
The cake is described as moist, decadent, and crunchy due to the nuts and buttery base.
How much baking powder is used?
The recipe requires 2 teaspoons of baking powder.
How much sour cream is needed?
You will need 1 pint of sour cream for this recipe.
Is this a good recipe for celebrations?
Yes, it is a beloved choice for family gatherings, celebrations, and dessert occasions.
Can I use different nuts?
While walnuts and pecans are suggested, you can use any chopped nuts of your choice or omit them.
What is the serving size for this cake?
While specific serving sizes aren't provided, a standard bundt cake typically serves 12 to 16 people.
Does the butter need to be melted?
The butter should be softened, not melted, to properly cream it with the sugar.
Is the confectioners' sugar measured?
No, the confectioners' sugar is added to taste as a decorative dusting.
Can I make this cake in advance?
Yes, bundt cakes often store well and can be made a day in advance for gatherings.