Bundt Coffee Cake
Easy sour cream coffee cake that's prepared in a Bundt pan. Layers of cinnamon sugar with walnuts makes every bite delicious!
- 1 c. butter softened
- 2 ¾ c. white sugar divided
- 4 eggs
- 2 tsp vanilla extract
- 3 c. all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 c. sour cream
- 2 Tbsp ground cinnamon
- ½ c. chopped walnuts
Preheat the oven to 350 degrees F.
Grease and flour a 10 inch tube pan or Bundt pan. Set aside.
In a small bowl combine ¾ c. white sugar, cinnamon and walnuts. Set aside.
In a mixing bowl cream butter and 2 c. of white sugar until light and fluffy.
Add in eggs, one at a time, beating well after each addition. Then mix in vanilla.
In a different mixing bowl combine the flour, baking powder, baking soda and salt. Add it to the creamed mixture alternating with sour cream.
Spoon 1/3 of batter into the prepared pan. Top with ⅓ of the cinnamon sugar mixture. Repeat layers twice.
Place in a preheated oven and bake for 60-70 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before flipping out of the pan and onto a wire rack.
For the fluffiest cake: It’s all about creaming the butter and sugar! You want to incorporate air into the batter so be sure to cream until the mixture is light and fluffy. Also, be sure to measure the flour accurately. Too much flour can make your cake dense.
How to make a moist coffee cake: Sour cream will make the coffee cake very moist and delicious. Keep an eye on it while it bakes, too. Overbaking will dry it out. To keep the cake moist, be sure to wrap it tightly in plastic wrap once it’s fully cooled.
Tip for removing from the bundt pan: First, make sure you grease and flour the pan before baking the cake. This will make it much easier to turn it out. When the cake has cooled for ten minutes, place the baking rack on top and then invert to turn the cake over in the pan. It should slide right out!
Storage: Place leftover coffee cake in an airtight container or wrap it well and store at room temperature for up to 1 week. It can also be frozen in a freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
Optional Glaze: Want to sweeten it up even more? Make a powdered sugar glaze to drizzle on top of it. Simply mix together 1 c. powdered sugar, 2 Tbsp milk and 1 tsp vanilla extract and drizzle of the top of cooled coffee cake.
Calories: 734kcal | Carbohydrates: 103g | Protein: 10g | Fat: 32g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 481mg | Potassium: 263mg | Fiber: 3g | Sugar: 56g | Vitamin A: 823IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 4mg