Go Back
–+ servings
Air fryer cinnamon swirl bundt coffee cake with caramel glaze dripping down the ridges

Air Fryer Cinnamon Swirl Bundt Coffee Cake

3.75 from 4 votes
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 Servings

Description

This Air Fryer Cinnamon Swirl Bundt Coffee Cake is moist and tender with a ribbon of cinnamon-brown sugar through the center and a homemade caramel glaze on top. The Bundt pan solves the classic air fryer problem of an underbaked middle — no oven needed, ready in about 45 minutes.

Ingredients 

Cake:

  • 1½ cups cake flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • ½ cup milk
  • ½ cup butter, melted
  • 1 teaspoon pure vanilla extract

Cinnamon Swirl:

  • ⅓ cup brown sugar, packed
  • 1½ teaspoons ground cinnamon

Caramel Glaze:

  • ½ cup brown sugar, packed
  • ¼ teaspoon salt,
  • ⅓ cup evaporated milk
  • 3 tablespoons butter

Instructions

  • In a large mixing bowl, whisk together the cake flour, sugar, baking powder, and salt. Add the eggs, milk, melted butter, and vanilla; mix just until smooth. Do not overmix.
  • In a small bowl, stir together the brown sugar and cinnamon for the swirl.
  • Generously grease a 6-cup Bundt pan, including all ridges and the center tube. Pour in half the batter, sprinkle the cinnamon-sugar mixture evenly over it, then top with the remaining batter.
  • Place the pan in the air fryer basket and bake at 320°F for 20–25 minutes, until a toothpick inserted in the cake comes out clean. If the top browns too quickly, cover loosely with foil.
  • Cool the cake in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
  • Meanwhile, combine the brown sugar, salt, evaporated milk, and butter in a medium saucepan. Simmer 15–20 minutes, stirring constantly, until thickened.
  • Drizzle the warm caramel glaze over the cooled cake. Slice and serve.

Equipment

Notes

Cooking times vary by air fryer model and pan size — start checking at 20 minutes. Store covered at room temperature up to 2 days or refrigerated up to 5. Freezes well unglazed for up to 2 months; make the glaze fresh when serving.

Nutrition

Serving: 1ServingCalories: 433kcalCarbohydrates: 61gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 108mgSodium: 497mgPotassium: 139mgFiber: 1gSugar: 43gVitamin A: 626IUVitamin C: 0.2mgCalcium: 146mgIron: 1mg