Ingredients
Equipment
Method
Preparation & Batter Mixing
- Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with softened butter and dust with flour, tapping out the excess.
- In a small bowl, whisk together the dark brown sugar and ground cinnamon until uniform and clump-free. Set aside.
- In a large bowl, cream the softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract, until the mixture is a vibrant golden-yellow.
- Whisk the flour, baking powder, and baking soda together. Alternate adding the dry ingredients and the sour cream to the wet batter, starting and ending with the dry ingredients. Mix until just combined.
Assembly & Baking
- Spoon exactly half of the golden-yellow batter into the prepared bundt pan. Smooth the surface with a spatula.
- Evenly sprinkle the cinnamon-sugar mixture over the batter, ensuring it does not touch the edges of the pan.
- Carefully spoon the remaining batter over the swirl, sealing it in. Bake for 50-60 minutes until a skewer inserted comes out clean and the crust is deep golden-brown.
- Cool in the pan on a wire rack for exactly 15 minutes before cleanly inverting onto a white ceramic serving plate. Once entirely cool, finish with a delicate dusting of white powdered sugar.
Nutrition
Notes
Tip 1: Do not substitute low-fat sour cream; full-fat is required for the moist golden-yellow crumb.
Tip 2: Make sure eggs and sour cream are at room temperature to prevent the batter from breaking.
Tip 2: Make sure eggs and sour cream are at room temperature to prevent the batter from breaking.