Cinnamon Swirl Bundt Coffee Cake

Recipe View Preheat oven to 400°F (205°C). Grease and flour a 10-inch Bundt pan thoroughly. (Prep time: 5 minutes)

Recipe View In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. (Time: 3-5 minutes)

Recipe View Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. (Time: 2-3 minutes)

Recipe View In a separate bowl, whisk together the flour, baking soda, and baking powder to ensure even distribution. (Time: 1 minute)

Recipe View Gradually add the dry ingredients to the wet ingredients in two batches, alternating with the sour cream. Begin and end with the flour mixture, mixing until just combined after each addition. Be careful not to overmix. (Time: 3-5 minutes)

Recipe View Gently fold in the chopped walnuts, if using. (Time: 1 minute)

Recipe View Pour half of the batter evenly into the prepared Bundt pan. (Time: 1 minute)

Recipe View In a small bowl, combine the granulated sugar and ground cinnamon for the swirl filling. (Time: 1 minute)

Recipe View Sprinkle the cinnamon-sugar mixture evenly over the batter in the pan. (Time: 1 minute)

Recipe View Drop the remaining batter in heaping spoonfuls over the cinnamon filling, covering it as completely as possible. (Time: 2 minutes)

Recipe View Bake in the preheated oven for 8 minutes to give the cake a good initial rise. (Time: 8 minutes)

Recipe View Reduce the oven temperature to 350°F (175°C) and continue baking until a wooden skewer inserted into the center comes out clean, approximately 40 minutes more. (Time: 40 minutes)

Recipe View Let the cake cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely. (Time: 5 minutes)