A delightful bundt cake with a cinnamon swirl and a sweet glaze, perfect for any occasion.
Preheat your oven to 375°F.
Preheating ensures even baking from the start.
Grease and flour a 10-inch bundt pan to prevent sticking.
Ensure all crevices are covered for easy cake removal.
In a small bowl, mix the brown sugar and cinnamon for the streusel filling.
Mix thoroughly to evenly distribute the cinnamon.
In a large bowl, combine the cake mix, eggs, sour cream, water, and sugar.
Mix until smooth for a consistent batter.
Beat the mixture at medium speed using an electric mixer for 2 minutes.
This incorporates air for a fluffy texture.
Pour two-thirds of the batter into the prepared bundt pan.
Spread evenly for a uniform layer.
Sprinkle the streusel filling evenly over the batter.
Ensure even coverage for a consistent swirl.
Pour the remaining batter over the streusel layer.
Smooth the top for an even bake.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Check at 45 minutes to avoid overbaking.
Cool the cake in the pan for 25 minutes, then invert onto a serving plate and cool completely.
Cooling helps the cake set and prevents breaking.
In a small bowl, mix the confectioners' sugar and milk until smooth to make the glaze.
Adjust milk quantity for desired glaze consistency.
Drizzle the glaze over the cooled cake.
Use a spoon for controlled drizzling.
Serve and enjoy your delicious Cinnamon Swirl Bundt Cake.
Pair with coffee or tea for a delightful treat.
