Cinnamon Walnut Bundt Cake
Elevate your dessert game with this irresistibly cozy Cinnamon Walnut Bundt Cake—perfect for any occasion. This moist and tender cake is infused with warming cinnamon and studded with crunchy chopped walnuts, delivering a delightful balance of flavors and textures in every bite. Made with simple pantry staples like sour cream for a rich and velvety crumb, this Bundt cake is easy to prepare yet impressive enough for holidays or gatherings. A light dusting of powdered sugar adds the perfect touch of sweetness and elegance to the golden exterior. With just 20 minutes of prep time, this stunning cake bakes to perfection in an hour, making it a crowd-pleasing dessert you'll turn to time and time again. Whether served with a steaming cup of coffee or as a sweet finale to dinner, this cinnamon cake is sure to become a family favorite!
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Recipe Information
Ingredients
- 2.75 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.5 teaspoons ground cinnamon
- 1 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cups sour cream
- 1 cups chopped walnuts
- 0.5 cups powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-cup Bundt pan, ensuring all surfaces are covered to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
On low speed, alternately add the dry ingredients and sour cream to the wet ingredients. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
Gently fold in the chopped walnuts using a spatula until evenly distributed.
Pour the batter evenly into the prepared Bundt pan and smooth the top with the spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert the Bundt pan onto a wire rack to release the cake and let it cool completely.
Once cooled, dust the top of the cake with powdered sugar before serving, if desired.
Slice and enjoy!
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 32.1 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 95 mg | 2% | |
*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.
