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Sour Cream Coffee Cake Bundt Recipe

Sour Cream Coffee Cake Bundt Recipe

Learn how to make the best homemade sour cream coffee cake with this easy baking recipe. The secret to this moist bundt cake is thick sour cream in the batter and a generous cinnamon-walnut streusel swirled throughout. Perfect for brunch, dessert, or your afternoon coffee break!
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
An overhead shot of a perfectly baked bundt cake on a vintage white cake stand, showcasing its golden-brown exterior and distinctive ridged pattern. The cross-section reveals ribbons of cinnamon streusel woven throughout the moist, tender crumb. Soft natural light streams in from a window, highlighting the cake's glistening sugar glaze that drips elegantly down the fluted sides. Scattered around the base are cinnamon sticks, chopped walnuts, and coffee beans, emphasizing the cake's warm flavors and coffee pairing potential. A slice has been removed, exposing the perfect contrast between the buttery yellow cake and dark cinnamon swirls.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Sour Cream Coffee Cake Bundt Recipe?

This coffee cake requires butter, sugar, eggs, vanilla, sour cream, flour, baking powder, baking soda, and salt for the cake. The signature streusel features brown sugar, walnuts, cinnamon, and butter. An optional glaze uses powdered sugar, milk, and vanilla.

How to cook Sour Cream Coffee Cake Bundt Recipe at home?

Learn how to cook Sour Cream Coffee Cake Bundt by first creating a cinnamon-walnut streusel. Then make a rich batter by creaming butter and sugar, adding eggs, and alternating dry ingredients with sour cream. Layer batter and streusel in a well-greased bundt pan, swirl gently, and bake at 175°C for about 55 minutes until golden and set.

Why does my coffee cake often turn out dry and what can I do to fix it?

Dry coffee cake typically results from overbaking or using too little fat. For a moist result, ensure you're using full-fat sour cream, don't skimp on butter, and check for doneness early. Remove the cake when a skewer has a few moist crumbs and follow the exact 15-minute cooling time in the pan.

Can I freeze bundt cake with streusel and will the texture remain intact?

Yes, streusel-filled bundt cakes freeze beautifully for up to 3 months. Cool completely, then wrap tightly in cling film followed by foil or place in an airtight container. Thaw overnight in the refrigerator and bring to room temperature before serving. Add fresh glaze after thawing for best results.

What's the secret to getting bundt cake to release cleanly from the pan?

The secret is thorough pan preparation: grease every crevice with softened butter (not spray), dust completely with flour, and tap out excess. Allow the baked cake to cool exactly 15 minutes before inverting - this timing is crucial as too short or too long can cause sticking or breaking.

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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." }, { "@type": "HowToStep", "name": "Make streusel", "text": "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." }, { "@type": "HowToStep", "name": "Combine dry ingredients", "text": "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." }, { "@type": "HowToStep", "name": "Cream butter and sugar", "text": "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." }, { "@type": "HowToStep", "name": "Add eggs and vanilla", "text": "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." }, { "@type": "HowToStep", "name": "Combine wet and dry", "text": "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." }, { "@type": "HowToStep", "name": "Layer in pan", "text": "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." }, { "@type": "HowToStep", "name": "Swirl", "text": "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." }, { "@type": "HowToStep", "name": "Bake", "text": "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." }, { "@type": "HowToStep", "name": "Cool", "text": "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." }, { "@type": "HowToStep", "name": "Make glaze", "text": "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." }, { "@type": "HowToStep", "name": "Glaze and serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Elena Petrov", "datePublished": "2024-04-15", "reviewBody": "Absolute perfection with coffee! The cinnamon swirl is perfectly balanced and the cake stays moist for days. My Russian family members couldn't stop raving about it during our weekend brunch.", "name": "Perfect Coffee Companion", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ibrahim Al-Fayez", "datePublished": "2024-04-18", "reviewBody": "This is simply the best streusel I've ever tasted! The walnuts add such a wonderful crunch and the cake itself is incredibly moist. I've already made it three times and it turns out perfect every time.", "name": "Streusel Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Wong", "datePublished": "2024-04-20", "reviewBody": "The converted metric measurements worked perfectly for me! As someone who bakes often, I appreciate the precise instructions. The cake freezes beautifully too - I sliced before freezing and now I can enjoy a piece whenever the craving hits.", "name": "Excellent for Batch Baking", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alejandro Hernandez", "datePublished": "2024-04-22", "reviewBody": "My family literally fought over the last slice! The contrast between the moist cake and crunchy streusel is divine. I added a bit more cinnamon because we love it, and it was still perfectly balanced.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Beaumont", "datePublished": "2024-04-25", "reviewBody": "Worth every calorie! The sour cream makes this cake extraordinarily tender. I've tried many coffee cake recipes over the years and this one takes the crown - perfect texture, beautiful presentation, and the cinnamon swirl is heavenly!", "name": "Best Coffee Cake Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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