Cinnamon Swirl Cake

    1 hour 5 minutes

    I love this cake that is essentially a basic cake with walnuts then a sugar and cinnamon layer swirled through the middle.

    404 people made this

    Serves: 12 

    • 1 cup (250ml) sour cream
    • 185g butter
    • 1 1/2 cups (345g) white sugar
    • 2 1/2 cups (310g) plain flour
    • 1/2 cup chopped walnuts
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla essence
    • 3 eggs
    • 1/4 cup (60g) white sugar
    • 1 tablespoon ground cinnamon

    Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

    1. Preheat oven to 200 degrees C. Lightly grease one 25cm ring tin.
    2. Cream sugar together with eggs until well blended. Add sour cream and butter then beat well.
    3. Add flour, bicarbonate of soda and baking powder then mix well. Stir in vanilla and the chopped nuts.
    4. Mix the remaining white sugar with the cinnamon.
    5. Pour half of the batter into the prepared tin. Sprinkle generously with the cinnamon sugar mixture. Cover with remaining cake batter.
    6. Bake at 200 degrees C for 8 minutes. Lower heat to 180 degrees C then bake for an additional 40 minutes.

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    Reviews and Ratings
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    Reviews in English (421)


    Very nice cake. Excellent crumb,texture and taste. Cream butter and sugar first, add eggs one at a time, then vanilla. Add sour cream and flour mixture alternately, beginning and ending with flour. To avoid a crusty, over-baked exterior bake at standard 350 degrees. Also, for a moist cake, do not overbake! This cake is very similar to one made with a yellow cake mix, but a much tastier choice. I omitted the nuts and used brown sugar for the filling--no need at all to double filling ingredients--then drizzled with a powdered sugar glaze when cool. Excellent recipe!  -  13 Dec 2007  (Review from Allrecipes USA and Canada)


    I read the other reviews and made some modifications when I made the cake. I coated the Bundt pan with cinnamon & sugar, used brown sugar instead of white for the filling, omitted the nuts and added a little extra sour cream (light) to the batter. Results were great!! We took it to a friend's house and I got a desperate e-mail two days later that the cake was finished and they needed the recipe ASAP.  -  03 Oct 2002  (Review from Allrecipes USA and Canada)


    This recipie was very good. I would suggest using an icing to drizzle over the top. The icing i used was: 1c. powdered sugar, 2tablespoons milk, and 1teaspon of vanilla extract.  -  04 Dec 2004  (Review from Allrecipes USA and Canada)