Cinnamon Streusel Bundt Cake
Elevate your dessert game with this Cinnamon Streusel Bundt Cake, a show-stopping treat filled with warm, spiced flavors and a buttery, crumbly streusel center. This moist and tender cake combines the richness of buttermilk and a hint of vanilla, with a delightful cinnamon-brown sugar filling that’s perfectly complemented by optional crunchy pecans. The Bundt pan gives it an elegant shape, while a luscious vanilla glaze adds the perfect finishing touch. Whether you’re planning a cozy brunch, holiday gathering, or simply craving a slice of comfort, this easy-to-follow recipe is sure to impress. With only 20 minutes of prep time and simple pantry ingredients, this classic Bundt cake is as approachable as it is delicious.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 2 teaspoons cinnamon
- 0.75 cup brown sugar, packed
- 0.5 cup chopped pecans (optional)
- 1 cup powdered sugar
- 2 tablespoons milk
- 0.5 teaspoons vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to ensure the cake releases easily after baking.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
In a small bowl, combine the cinnamon, brown sugar, and chopped pecans (if using) to make the streusel filling.
Pour half of the cake batter into the prepared Bundt pan, spreading it evenly. Sprinkle the streusel mixture over the batter, then top with the remaining cake batter and smooth the surface.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more milk (a few drops at a time) if needed.
Drizzle the glaze over the cooled cake. Let it set for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
6461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.3 g | 339% | |
| Saturated Fat | 136.7 g | 683% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 3340 mg | 145% | |
| Total Carbohydrate | 976.8 g | 355% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 679.6 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 746 mg | 57% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1548 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
