Spelt Flour Cinnamon Swirl Bundt Cake (Moist & Easy Recipe)

Sue Maree P -

This Cinnamon Swirl Bundt Cake with Spelt Flour is adapted from the NordicWare 70th Anniversary Cake recipe. Super moist and filled with a rich cinnamon swirl, it’s baked in my new NordicWare Crown Bundt Pan to make a generous 16-serving cake, perfect for sharing with friends and family.

Even if, like us, there are only two, it tastes fantastic a few days later, and any leftovers freeze beautifully. Inspired by Sue Maree P, I swapped the cake flour for white spelt flour and adjusted the ingredients slightly to suit my taste.

I’ve left the icing drizzle off as the cake is sweet enough on its own, but a light dusting of icing sugar makes it extra pretty when serving.

If you don’t have a Bundt pan, you could try a 23cm round or square cake tin—just note that baking times may need adjusting, as I haven’t tested this method.

Takes = 30 minutes
Bakes = 50 minutes
Serves = 16


Cake Batter

  • White Spelt flour – 300g (2 cups approx)* edited 2025-07-11
  • Baking powder – 3/4 teaspoon
  • Baking soda – 1/2 teaspoon
  • Fine salt – 1/8 teaspoon
  • Vanilla sugar powder/ extract* – 1 teaspoon
  • Unsalted butter, cubed and softened –  225g, 1 cup
  • White sugar - 200g (1 cup)
  • Large eggs – 4
  • One orange, finely grated zest – 2 teaspoons
  • Natural yoghurt, or sour cream – 240g, 1 cup

Cinnamon Swirl Filling

  • Brown sugar – 4 tablespoons
  • Ground cinnamon – 2 teaspoons
  • Fine salt – 1/ 8 teaspoon

Method

  1. Cut butter into pieces 30-60 minutes before you need them. Preheat the oven to 180˚C static oven with the rack in the centre. Prepare your bundt tin by using a pastry brush and melted butter, this tin doesn't work with flour, so I don't add it. Preheat oven to 180˚C static, 160˚C fan-forced.
  2. Cream butter and sugar in a large bowl until light and fluffy this takes about 3 to 5 minutes.
  3. Whisk flours, baking powder, baking soda, salt and vanilla powder if used together to combine.
  4. Add the eggs 2 at a time to the creamed butter and sugar mixture and then add in orange zest and vanilla (if you are using the liquid form). Only mix for about 30-60 seconds until just combined. Then add 1/3 of the flour mixture and 1/2 of the yoghurt/ sour cream and beat for 20 seconds on low, stop and scrape the medium for another 20 seconds. Continue with another 1/3 of the flour and the rest of the yoghurt/ sour cream. Fold in the final amount of flour, if you need to mix again only mix on medium for 30 seconds. The secret to a soft moist cake is not to over-mix.
  5. Scoop out 1/2 of the batter, then sprinkle all of the filling mix, and add the balance of the batter. Then using a plastic knife or spatula swirl the batter around 3 times to blend the filling. Tap the pan on the bench a few times to release any air bubbles.
  6. Bake for 50-60 minutes. Cool for only 10 minutes then flip out using a cake rack to remove the bundt cake. Once completely cool, sprinkle with a dusting of icing sugar/ powdered sugar if desired, I prefer the cake simple and without icing or extra sugar.

Sue Maree P Baking Tips

  • Store the cake air-tight for 3 days at room temperature, 5 days in the fridge and 3 months in the freezer.
  • Best eaten at room temperature
  • *Add vanilla extract once the eggs have been beaten