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Cinnamon Swirl Bundt Cake
Preheat oven to 350°F. Melt 2 tablespoons of butter in the microwave. Use a pastry brush to grease your bundt pan with the melted butter, taking your time to get in all the edges and corners. When the butter has cooled, sprinkle a handful of flour into the pan. Smack the pan around to coat pan in a thin layer of flour. Smack pan upside down to discard the excess flour. Set bundt pan aside.
In a medium bowl, stir together flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric hand mixer or stand mixer to cream softened butter until very creamy. Add in the sugar and cream together for at least 3-4 minutes until fluffy.
Add in 1 egg at a time, mixing thoroughly between each addition. After the last egg, mix in the vanilla extract until combined.
Sift in the flour mixture and mix on low speed until almost combined.
Add the milk and mix on low speed until just combined.
Portion out about 500g of the batter into a separate medium bowl to make the cinnamon swirl batter. To this bowl, add the brown sugar, cinnamon, and milk. Fold together until combined.
Starting with the vanilla batter, drop a few dollops of batter into your prepared bundt pan. Use a spatula to smooth the batter into a thin and even layer. Repeat with the cinnamon swirl layer on top. Keep alternating the two batters until they’re all gone.
Bake bundt cake for 50-55 minutes or until a toothpick inserted in the middle comes out mostly clean.
Let the cake cool in the pan for 20-30 minutes. Flip a wire rack upside down on top of the cake, grasp both sides of the pan and rack, and flip it over so that the pan is now on top of the rack. Gently lift the sides of the pan up to release the cake from the pan. Sprinkle bundt cake with powdered sugar and enjoy while warm or let cool completely.
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