Sour Cream Coffee Cake Bundt Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the streusel:</li><li class="ingredients-single-item">100g brown sugar, packed</li><li class="ingredients-single-item">100g walnuts, finely chopped (or pecans)</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">1 tbsp ground cinnamon</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">300g full-fat sour cream, room temperature</li><li class="ingredients-single-item">375g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">For the glaze (optional):</li><li class="ingredients-single-item">125g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">½ tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour a 25cm (10-inch) bundt pan, ensuring you get into all the crevices. This careful preparation is crucial for a clean release of your bundt cake.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare the streusel by combining brown sugar, chopped walnuts, flour, and cinnamon in a medium bowl. Pour in the melted butter and stir until everything is evenly moistened and crumbly. Set aside. The butter will help the streusel clump perfectly for distinct pockets of flavor in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, sift together the flour, baking powder, baking soda, and salt. Sifting aerates the dry ingredients, helping create a lighter cake texture while ensuring even distribution of the leavening agents.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and sugar on medium-high speed for 4-5 minutes until very light and fluffy. This extended creaming incorporates air that helps your cake rise and creates a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract. The sour cream provides acidity that reacts with the baking soda, enhancing the cake's rise while keeping it wonderfully moist.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce mixer speed to low and add the dry ingredients in three portions, alternating with the sour cream in two portions (beginning and ending with dry ingredients). Mix only until just combined - overmixing develops gluten and can result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spoon one-third of the batter into your prepared bundt pan and spread evenly. Sprinkle with half of the streusel mixture, being careful not to let it touch the sides of the pan (which can cause sticking). Add another third of the batter, followed by the remaining streusel, then top with the final third of batter.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently swirl the batter and streusel together using a knife or skewer, making just 2-3 passes through the batter. This creates beautiful ripples of cinnamon streusel throughout your cake without overmixing the components.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 50-55 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs. The cake should be golden brown and beginning to pull away from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool in the pan for exactly 15 minutes - any less and it may break, any more and it might stick. Then invert onto a cooling rack to cool completely. This cooling time allows the structure to set while still warm enough to release from the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>If desired, prepare the glaze by whisking together powdered sugar, milk (starting with 2 tablespoons and adding more if needed), and vanilla until smooth. The consistency should be thick but pourable - it should hold its shape for a moment when drizzled back into the bowl before melting back in.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cake is completely cool, drizzle with glaze and allow it to set for about 20 minutes before serving. For the most defined slices, use a serrated knife and cut with a gentle sawing motion. This cake stays fresh in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.</li></ol>