Desserts > Cakes > Bundt Cakes > Sour Cream Coffee Cake Bundt Recipe

Classic Sour Cream Coffee Cake Bundt

Indulge in the timeless flavor of this Sour Cream Coffee Cake Bundt. A moist, tender cake swirled with cinnamon-sugar filling and topped with a delicate glaze, perfect for breakfast, brunch, or dessert. The sour cream adds a rich tang that complements the sweetness beautifully.

Prep Time
25 minutes
Cook Time
50-60 minutes
Servings
12
Ingredients
  • 3 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup Unsalted butter, softened
  • 2 cups Granulated sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1 cup Sour cream
  • 1/2 cup Milk
  • 2 tablespoons Ground cinnamon
  • 1/2 cup Light brown sugar, packed
  • 1 1/2 cups Powdered sugar
  • 3-4 tablespoons Milk (for glaze)

Getting Started

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly. This step is crucial for easy cake release.

Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Creaming Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Adding Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract.

Alternating Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

Preparing the Cinnamon-Sugar Swirl

In a small bowl, combine the ground cinnamon and brown sugar.

Layering the Cake and Swirl

Pour half of the cake batter into the prepared Bundt pan. Sprinkle evenly with the cinnamon-sugar mixture. Pour the remaining batter over the top.

Baking the Cake

Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

Cooling and Inverting

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Making the Glaze

In a medium bowl, whisk together the powdered sugar and milk until smooth. Add more milk, 1 tablespoon at a time, until you reach your desired consistency.

Glazing the Cake

Drizzle the glaze over the cooled cake. Let the glaze set before slicing and serving.

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FAQ

  • Can I use yogurt instead of sour cream?

    Yes, you can substitute plain Greek yogurt for sour cream. It will provide a similar tangy flavor and moist texture.
  • How do I prevent the cake from sticking to the Bundt pan?

    Greasing and flouring the Bundt pan thoroughly is key. Make sure to get into all the crevices. You can also use a baking spray that contains flour.
  • Can I add nuts to the cake?

    Yes, chopped pecans or walnuts would be a great addition to the cinnamon-sugar filling or sprinkled on top of the glaze.