This cinnamon swirl cream cheese bundt cake is so fluffy, moist, and spongy with a delicious cinnamon swirl in the middle. It’s topped with nuts for that beautiful added crunch. This cinnamon cream cheese coffee cake is made with olive oil instead of butter, keeping it moist and fluffy for days. The perfect easy fall and winter bundt cake.

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About the Cinnamon Swirl Coffee Cake

The cinnamon swirl looks so impressive but actually couldn’t be any easier to make! It’s just brown sugar and cinnamon, layered into the bundt pan with the batter. Put down a half of the batter, sprinkle the cinnamon sugar on, and then the rest of the batter. Don’t worry it won’t make the cake too sweet. The brown sugar and cinnamon create the perfect gooey cinnamon ribbon.

I love cakes that usually takes just one bowl and not much preparation. Not even a stand mixer. I like things easy, simple and straight forward. That’s the best part of baking Coffee Cakes. This Cinnamon Swirl Cream Cheese Coffee Cake is exactly that. An EVERYDAY CAKE.

One of my readers asked me once, why its called a “Coffee” Cake, if it does not usually contain coffee. The name more often refers to how the cake is eaten, that is, with a cup of coffee or tea. You can also call it a snack cake.

I have also used buttermilk in the cinnamon bundt cake which makes the cake nice and tender. You can buy buttermilk or you can use homemade buttermilk/sour milk. See the Notes section on how to make buttermilk at home.

The nut mixture topping on the cinnamon swirl cream cheese bundt cake makes the cake even more delicious with that much-needed crunch. You can top the cake with a cinnamon glaze too or just dust the cake with powdered sugar.

The cream cheese makes the cinnamon bundt cake very moist and dense. Even if you over-bake this cake slightly, the cream cheese will help keep it moist and prevent it from drying out.

What you will Need to Make this Nuts Topped Cinnamon Swirl Cream Cheese Cake

Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!

Vegetable oil: This will make the cake super soft and moist. You can use light olive oil, grapeseed oil, canola oil, or any other mild tasting oil.
Granulated sugar: I have used white sugar. Brown sugar can be used too
Large eggs: Use room temperature eggs so that they easily incorporate into the batter making it smooth and light.
Buttermilk: I have used homemade sour milk in this recipe. See the notes section to learn how easily buttermilk can be made at home.
Vanilla Essence
All purpose flour:
Baking powder and Baking soda:
Ground cinnamon and brown sugar mix: Ground cinnamon and brown sugar mix goes into the cake batter to achieve that swirl effect.
Mixed nuts: Almonds, Cashews, Pistas and Walnuts, slightly pounded

Step by Step Method to Bake a Perfect Fall Coffee Cake with Cinnamon and Cream Cheese

Prepare the Cinnamon Swirl

Mix brown sugar with Cinnamon and keep it aside

Prepare the Nut Topping

Crush the nuts lightly and mix them with flour. Keep aside

Bake the Nut Topped Cream Cheese Bundt Cake

Preheat oven to 355°F (180°C).

Grease the bundt pan with a tablespoon of oil and shake a tablespoon of flour all around to coat evenly. Shake out any excess flour.

In a large bowl cream the oil, sugar, eggs, vanilla essence and cream cheese until light and fluffy for a few minutes.

Add butter milk, and beat until combined.

Sift flour, baking powder, and baking soda into the batter. Fold with a whisk just until no dry streaks of flour remain.

Scoop half the batter into the prepared bundt pan. Smooth the top. Sprinkle the cinnamon sugar evenly on top. Scoop the remaining batter over and spread smooth.

Top the cake with coarsely ground nuts mixture.

Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.

Remove the cinnamon bundt cake from the oven and let it cool for 15 minutes in the pan. Place a cooling rack or plate over the top of the bundt cake and flip the cake. Gently tap the bundt pan to release the cake. Carefully lift off the pan to reveal the cake.

Tips and Tricks to bake the BEST Cinnamon Swirl Bundt Cake

To bring the eggs to room temperature quickly, place them in a bowl of warm water for five minutes. Dry them with a paper towel and you have ready-to-use room temperature eggs!

Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.

Make sure your baking powder or Baking soda aren’t expired or your bundt cake might end up very dense.

You can also replace the cinnamon with apple pie spice or pumpkin spice for a twist.

Some More Coffee/Tea/Snack Cakes

Eggless Dates and Persimmon Coffee Cake,

Tutti Frutti Loaf Cake Recipe,

Cinnamon Swirl Coffee Cake,

Pear Cake with Cinnamon Streusel Topping

IF YOU MAKE THIS RECIPE OR ANYTHING FROM MYYELLOWAPRON, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #MYYELLOWAPRONCAKES AND @myyellowapron ON INSTAGRAM!