Name: Cinnamon Swirl Bundt Cake
Ingredients: 1 cup butter at room temp; 1 1/3 cup sugar (recipe calls for 2 but its too sweet); 2 tsp vanilla; 4 eggs; 3 cups flour; 1 tsp baking soda; 1 tsp salt; 1 cup regular laban (yogurt, not greek yogurt, our lebanese yogurt) if not available then sour cream; 1 cup labneh if not available then sour cream; 2 tbsp cinnamon; 1/2 cup sugar

Bundt cake series continues, i absolutely love a dry cake, so i’m sharing with you my favourite recipes 🙂 This cake tastes like a cinnamon roll and is perfect with a cup of coffee.

Cinnamon Swirl Bundt Cake

Print Recipe

Course: Dessert

Ingredients Method

Ingredients

1 cup butter at room temp
1 1/3 cup sugar recipe calls for 2 but its too sweet
2 tsp vanilla
4 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 cup regular laban (yogurt, not greek yogurt, our lebanese yogurt) if not available then sour cream
1 cup labneh if not available then sour cream

Cinnamon Swirl

2 tbsp cinnamon
1/2 cup sugar

Method

Preheat oven to 180C
In a large bowl, cream butter and 2 cups sugar until light fluffy.
Add 1 egg at a time, beating well after each addition. Beat in vanilla.
Mix labneh and laban together
Combine flour, baking soda and salt; add alternately with labneh laban mixture, beating just enough after each addition to keep batter smooth.
Spoon half the mix into a greased bundt pan, i greased with tahini
Combine cinnamon and sugar and sprinkle evenly onto first layer
Cover the cinnamon sugar with the remaining batter
Bake for 60-70 mins (not less)
Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Cinnamon Swirl Bundt Cake