Sour Cream Coffee Cake Bundt Recipe
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.
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.