Whole Wheat Cinnamon Swirl Bundt Cake

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This is the perfect bundt cake recipe for Mother’s Day Brunch or anytime as a matter of fact. It is easy, good, and it will travel easily if taking it with you. Slice it big or small you but, you will be reaching for more. Have your cinnamon bundt cake slice with a cup of coffee, tea or milk for the kids. Not too sweet, yet the center has just enough gooey goodness to make you smile after each bite of this cinnamon bundt cake.

If this isn’t the cake you want to make be sure to see all our Easy Cake Recipes. 

Sammie and I went round and round over what to bake. She wanted cinnamon cookies, I wanted to bake some kind of cake. This was our compromise a cinnamon bundt cake. We have been trying to get in as much baking as possible because once the summer heat hits that’s it for heating up our ovens. Unless we get a cool day or foggy morning.

On the hunt, we went for the recipe, but what I didn’t realize is how much we’d been baking until I ran out of flour and sugar. What??! No worries, I just adapted the cinnamon bundt cake recipe to include whole wheat flour and brown sugar vs. running to the store with half the batter already made.

Find your prettiest platter. Or one your mom or grandma handed down to you. Lay some edible flowers around the plate. Add a glaze. It could be one with vanilla or one with a coffee glaze. Easy options to dress up this cinnamon bundt cake that is perfect for your Mother’s Day brunch or any other time you will serve this cake.

I didn’t take photos of the process this time. I was too busy adjusting the recipe, asking Sammie to get the pets out of the kitchen. And tending to our new puppy underfoot. I am going to share both recipes you decide which to try but, either is going to be easy to make. It is delicious and a crowd pleaser.

Bonus extra goodness for every cinnamon lover out there! I think I could have pulled my cinnamon bundt cake out 5 minutes earlier as our oven runs hot. But,  it was still oh so yummy and moist. I used Yogurt but you can substitute the sour cream for either of the recipes. The Whole Wheat Recipe shows the substitution and is the one I made above.

Not sure where I got the original recipe was so long ago.

• My adapted Recipe uses yogurt instead of sour cream, omits nuts and glaze topping.
• Optional glaze toppings these two might be perfect Vanilla Glaze
• Or this Coffee Glaze that I saw with a Gingerbread bundt cake which I might have to try during the holiday season.
  
• I might try this whole wheat cinnamon bundt cake recipe next. 

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Yield: 12

Whole Wheat Cinnamon Swirl Bundt Cake

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Have your Whole Wheat Cinnamon Bundt Cake slice with a cup of coffee, tea or milk for the kids. Not too sweet, yet the center has just enough gooey goodness to make you smile after each bite of this cinnamon bundt cake. Easy to make, bake.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 1 cup Greek yogurt Fage or other Greek yogurts
• 1 1/4 cups white sugar
• 1/4 packed brown sugar
• 1 cup all-purpose flour
• 1 1/2 cups Gold Medal Whole Wheat Flour or similar
• 2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoon vanilla extract
• 3 eggs
• 1 tablespoon ground cinnamon
• 1/4 cup brown sugar or you can use white sugar

Instructions

1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease & lightly flour one 10 inch bundt pan.
2. Cream 1 1/4 of cups white sugar, 1/4 packed brown sugar together with eggs until well blended. 
3. Add (thick yogurt) Greek yogurt and butter or margarine and beat well. 
4. Add flour, baking soda, and baking powder and mix well. 
5. Stir in vanilla
6. Mix 1/4 cup of packed brown sugar or 1/4 cup white sugar with the cinnamon.
7. Pour half of the batter into the prepared pan. 
8. Sprinkle generously with the cinnamon sugar mixture. 
9. Cover with remaining cake batter. 
10. Sprinkle a little cinnamon sugar mixture on the top
11. Bake at 400 degrees F (205 degrees C) for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 30- 40 minutes. 
12. Check with knife done when comes out clean. Watch not to over bake in the last 15 min. as ovens vary.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 235Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 48mgSodium 283mgCarbohydrates 48gFiber 2gSugar 28gProtein 8g

Nutrition information isn’t always accurate.

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Looking for more things to bake? 

• Baking Recipes
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• Cookie Recipes
• Quick Bread Recipes
• (no bake) Icebox Cake Recipes
• Easy Cake Recipes

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