This soft and buttery bundt cake is layered with a rich cinnamon swirl and makes a perfect dessert or coffee break treat.

Cake:

2½ cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

1¾ cups granulated sugar

3 large eggs

1 cup sour cream or plain yogurt

2 tsp vanilla extract

Cinnamon Swirl:

¾ cup light brown sugar, packed

2 tbsp ground cinnamon

2 tbsp all-purpose flour

3 tbsp unsalted butter, melted

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Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.

Whisk flour, baking powder, baking soda, and salt in a bowl.

Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.

Alternate adding dry ingredients and sour cream, starting and ending with flour. Mix until just combined.

In a small bowl, mix brown sugar, cinnamon, flour, and melted butter for the swirl.

Pour half of the batter into the pan. Add swirl mixture and gently swirl with a knife. Top with remaining batter.

Bake 50–60 min, until a toothpick comes out clean. Cool in pan 15 min, then invert onto a wire rack to cool.

Optional: Dust with powdered sugar or drizzle with glaze once cooled.

Add chopped nuts to the swirl for crunch.

Use a cream cheese glaze for extra richness.

Greek yogurt can substitute for sour cream.