Cinnamon Sugar Spice Cake
This cozy Cinnamon-Sugar Spice Bundt Cake is the kind of bake that makes winter mornings feel magical. Warm spices, a tender crumb, and a crunchy cinnamon-sugar coating make it perfect for breakfast, dessert, or an afternoon treat with a cup of coffee. Even better, this version is easily dairy-free, but you’d never know it. It’s simple, comforting, and guaranteed to make your kitchen smell like the holidays.
What you'll need:
Dry Ingredients:
2 ½ cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground ginger
½ tsp allspice
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Wet Ingredients:
1 cup butter, softened (dairy free or salted)
1 ¾ cups granulated sugar
3 large eggs, room temperature
1 cup sour cream (or plain dairy-free coconut-based yogurt)
1 tsp vanilla extract
Cinnamon-Sugar Swirl:
¼ cup sugar
1 Tbsp cinnamon
Cinnamon-Sugar Glaze:
1 cup powdered sugar
2–3 Tbsp milk of choice
½ tsp cinnamon
½ tsp vanilla
Pinch of nutmeg
How to make it:
Preheat oven to 350°F and generously grease/flour a bundt pan.
Whisk together flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt.
Beat butter and sugar until light and fluffy, 2–3 minutes. Add eggs one at a time, mixing well. Stir in vanilla.
Mix in sour cream/yogurt, then add dry ingredients on low just until combined.
Add half the batter to the pan, sprinkle the swirl mixture, then top with remaining batter. Use a knife to loosely swirl.
Bake 45–55 minutes until a toothpick comes out clean.
Cool 10–15 minutes in the pan, then invert onto a cooling rack.
For the topping, whisk powdered sugar, milk, cinnamon, nutmeg, and vanilla. Drizzle over cooled cake.
Sprinkle lightly with cinnamon sugar while the glaze is still tacky.