Rich vanilla and cinnamon batters swirl together to create this showstopping Bundt.With squares of a beloved cinnamon-sugar cereal crushed and mixed into both batters and a Creamy Milk Glaze drizzled over the top, we won’t blame you if this cake becomes both a breakfast and a dessert staple.Cinnamon Swirl Bundt Print Recipe Pin Recipe Makes 1 (10-cup) Bundt cake Ingredients  1¼ cups (284 grams) unsalted butter, softened2 cups (400 grams) granulated sugar5 large eggs (250 grams), room temperature1¾ cups (219 grams) plus 2 tablespoons (16 grams) unbleached cake flour, divided1 cup (93 grams) very finely ground crunchy cinnamon square cereal* (see Note)1½ teaspoons (4.5 grams) kosher salt½ teaspoon (2.5 grams) baking soda½ cup (120 grams) sour cream, room temperature⅓ cup (80 grams) whole milk, room temperature1 tablespoon (13 grams) vanilla extract2½ tablespoons (15 grams) ground cinnamonCreamy Milk Glaze (recipe follows)Garnish: crunchy cinnamon square cereal InstructionsPreheat oven to 325°F (170°C).In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-low speed just until combined; increase mixer speed to medium, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.

Add eggs, one at a time, beating until well

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