Sour Cream Coffee Cake Bundt Recipe

I’ve always believed that the best recipes come from the heart, and this sour cream coffee cake bundt recipe is no exception. It’s the kind of dessert that fills your kitchen with warm, inviting aromas and brings everyone to the table with a smile.

Whether it’s a cozy weekend brunch or a special gathering with friends, this cake’s rich, moist texture and cinnamon-swirled goodness make it a crowd-pleaser every time. The bundt shape adds a touch of elegance, making it as beautiful as it is delicious.

This recipe is perfect for both novice bakers and seasoned pros because it’s straightforward yet delivers bakery-quality results. The sour cream keeps the cake tender, while the streusel layers add a delightful crunch. Let’s dive into why this classic dessert is so beloved and how you can make it at home with ease.

Why People Love This Sour Cream Coffee Cake Bundt

This sour cream coffee cake bundt recipe is a timeless favorite. Its moist crumb and buttery streusel topping create a perfect balance of flavors. The bundt shape makes it visually stunning for any occasion.

The sour cream adds a subtle tang and incredible tenderness. The cinnamon-nut filling offers a warm, comforting contrast. It’s versatile, pairing well with coffee, tea, or even a glass of milk.

This cake is also forgiving for beginner bakers. Simple ingredients and clear steps ensure success. It’s a recipe that feels like home in every bite.

Ingredients You’ll Need

To make this sour cream coffee cake bundt, gather these everyday ingredients. Most are likely already in your pantry. Here’s what you’ll need for the cake and streusel.

For the Cake

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream

For the Streusel Filling and Topping

• 1/2 cup brown sugar, packed
• 1/2 cup chopped pecans or walnuts
• 1 tbsp ground cinnamon
• 1/4 cup all-purpose flour
• 3 tbsp unsalted butter, melted

Optional Glaze

• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Equipment Needed

You’ll need a 10-cup bundt pan for this recipe. A stand or hand mixer makes creaming the butter easier. Basic tools like mixing bowls, measuring cups, and a spatula are essential.

A wire rack is helpful for cooling the cake. Parchment paper or a sifter can be used for dusting powdered sugar. Ensure your oven is preheated for best results.

Step-by-Step Instructions

Follow these simple steps to create your sour cream coffee cake bundt. Each step is designed to be clear and easy. Let’s get baking!

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly. This prevents the cake from sticking.

Step 2: Make the Streusel

In a small bowl, mix brown sugar, nuts, cinnamon, flour, and melted butter. Stir until crumbly. Set aside for layering and topping.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents. Set aside.

Step 4: Cream Butter and Sugar

In a large bowl, beat butter and granulated sugar until light and fluffy. This takes about 2-3 minutes with a mixer. Scrape down the sides as needed.

Step 5: Add Eggs and Vanilla

Add eggs one at a time, beating well after each. Mix in the vanilla extract. This creates a smooth, cohesive batter.

Step 6: Alternate Wet and Dry Ingredients

Add half the dry ingredients to the butter mixture, mixing until just combined. Add sour cream, then the remaining dry ingredients. Mix gently to avoid overworking the batter.

Step 7: Layer the Batter and Streusel

Spoon half the batter into the prepared bundt pan. Sprinkle half the streusel mixture evenly over the batter. Top with remaining batter, then the rest of the streusel.

Step 8: Bake the Cake

Bake for 40-45 minutes, or until a toothpick inserted comes out clean. The top should be golden brown. Let the cake cool in the pan for 10 minutes.

Step 9: Cool and Remove

Carefully invert the cake onto a wire rack to cool completely. Run a knife around the edges if needed. Be gentle to maintain the cake’s shape.

Step 10: Optional Glaze

Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake. Let the glaze set for 10 minutes before serving.

Tips for the Perfect Coffee Cake

To ensure your sour cream coffee cake bundt turns out perfectly, keep these tips in mind:

• Use room-temperature ingredients for a smoother batter.
• Don’t overmix the batter to keep the cake light and tender.
• Toast the nuts lightly for extra flavor in the streusel.
• Grease the bundt pan generously to avoid sticking.
• Let the cake cool slightly before glazing to prevent runoff.

Serving Suggestions

This cake is versatile and pairs well with many occasions. Here are some serving ideas:

1. Serve warm with a hot cup of coffee or tea for breakfast.
2. Slice and present on a platter for a brunch gathering.
3. Pair with fresh berries for a light dessert option.
4. Dust with powdered sugar for a simple, elegant look.
5. Add a scoop of vanilla ice cream for an indulgent treat.

Nutritional Information

Here’s the approximate nutritional breakdown per serving (based on 12 servings):

Note: Values are approximate and may vary based on ingredients used.

Storing and Freezing Tips

This sour cream coffee cake bundt stays fresh for days if stored properly. Wrap tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

To freeze, wrap the cooled cake (unglazed) in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Customizing Your Coffee Cake

This recipe is adaptable to suit your preferences. Swap pecans for walnuts or almonds for a different crunch. Add a handful of chocolate chips to the streusel for extra decadence.

For a lighter version, use low-fat sour cream. You can also reduce the sugar slightly without affecting texture. Experiment with spices like nutmeg or cardamom for a unique twist.

Why Sour Cream Makes a Difference

Sour cream is the secret to this cake’s moist, tender crumb. Its acidity reacts with baking soda for a light texture. It also adds a subtle tang that balances the sweetness.

Unlike milk or yogurt, sour cream creates a richer flavor. It keeps the cake fresh longer, too. This ingredient elevates the recipe to a whole new level.

Pairing with Beverages

This cake shines alongside a variety of drinks. A hot latte or cappuccino complements the cinnamon notes perfectly. Herbal teas, like chamomile or earl grey, work well, too.

For a refreshing twist, try it with iced coffee. The cake’s sweetness pairs nicely with slightly bitter or citrusy drinks. It’s a versatile treat for any time of day.

A Brief History of Coffee Cake

Coffee cake has roots in European baking traditions, particularly from Germany. It became popular in America in the 19th century, often served with coffee. The bundt pan, introduced in the 1950s, gave it a modern twist.

Today, recipes like this one are cherished for their simplicity and comfort. For more on coffee cake’s history, check out this article. It’s a dessert that’s stood the test of time.

Summary

This sour cream coffee cake bundt recipe is a must-try for any home baker. Its moist texture, cinnamon-streusel layers, and elegant shape make it a standout. With simple ingredients and clear steps, it’s easy to create a dessert that feels special.

Whether for breakfast, brunch, or dessert, this cake delivers. Customize it to your taste and enjoy it with your favorite drink. It’s a recipe you’ll return to again and again.

FAQ

Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt works as a substitute. It provides similar moisture and tanginess.

How do I prevent the cake from sticking to the bundt pan?
Grease the pan thoroughly with butter and dust with flour. A non-stick spray designed for baking also works well.

Can I make this cake ahead of time?
Absolutely, bake it a day in advance and store tightly wrapped. You can also freeze it for up to 3 months.

What nuts work best for the streusel?
Pecans or walnuts are classic, but almonds or hazelnuts add a nice twist. Toast them for extra flavor.

Can I skip the glaze?
Yes, the cake is delicious without it. Dust with powdered sugar for a simple finish.

Sour Cream Coffee Cake Bundt Recipe

Usman Malik

This sour cream coffee cake bundt recipe is a delightful, moist dessert with a rich cinnamon-nut streusel. Perfect for brunch or dessert, it’s easy to make with simple ingredients. The sour cream ensures a tender crumb, while the bundt shape adds elegance. Ideal for any occasion, it pairs beautifully with coffee or tea. This recipe yields a crowd-pleasing cake that’s both comforting and impressive.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Breakfast

Cuisine American

Servings 12

Calories 320 kcal

Equipment

• 10-cup bundt pan
• Stand or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Wire Rack
• Whisk (for glaze)
• Parchment paper or sifter (optional for dusting)

Ingredients

  

For the Cake

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream

For the Streusel Filling and Topping

• 1/2 cup brown sugar packed
• 1/2 cup chopped pecans or walnuts
• 1 tbsp ground cinnamon
• 1/4 cup all-purpose flour
• 3 tbsp unsalted butter melted

Optional Glaze

• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

 

Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly. This prevents the cake from sticking.

Step 2: Make the Streusel

• In a small bowl, mix brown sugar, nuts, cinnamon, flour, and melted butter. Stir until crumbly. Set aside for layering and topping.

Step 3: Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents. Set aside.

Step 4: Cream Butter and Sugar

• In a large bowl, beat butter and granulated sugar until light and fluffy. This takes about 2-3 minutes with a mixer. Scrape down the sides as needed.

Step 5: Add Eggs and Vanilla

• Add eggs one at a time, beating well after each. Mix in the vanilla extract. This creates a smooth, cohesive batter.

Step 6: Alternate Wet and Dry Ingredients

• Add half the dry ingredients to the butter mixture, mixing until just combined. Add sour cream, then the remaining dry ingredients. Mix gently to avoid overworking the batter.

Step 7: Layer the Batter and Streusel

• Spoon half the batter into the prepared bundt pan. Sprinkle half the streusel mixture evenly over the batter. Top with remaining batter, then the rest of the streusel.

Step 8: Bake the Cake

• Bake for 40-45 minutes, or until a toothpick inserted comes out clean. The top should be golden brown. Let the cake cool in the pan for 10 minutes.

Step 9: Cool and Remove

• Carefully invert the cake onto a wire rack to cool completely. Run a knife around the edges if needed. Be gentle to maintain the cake’s shape.

Step 10: Optional Glaze

• Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake. Let the glaze set for 10 minutes before serving.

Notes

When making this sour cream coffee cake bundt, ensure your bundt pan is well-greased to prevent sticking. Use room-temperature ingredients for a smooth batter and don’t overmix to keep the cake tender. Toast the nuts for extra flavor, and let the cake cool slightly before glazing to achieve the perfect finish.

Keyword Sour Cream Coffee Cake Bundt, Sour Cream Coffee Cake Bundt Recipe