Bundt Coffee Cake

4.82 from 11 votes

Easy sour cream coffee cake that's prepared in a Bundt pan. Layers of cinnamon sugar with walnuts make every bite delicious!

Prep Time15

Cook Time1

Cooling Time10

Total Time1 25

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 734kcal

Author: Julie Evink

Ingredients

1 cup butter softened
2 ¾ cups white sugar divided
4 eggs room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sour cream full fat
2 Tablespoons ground cinnamon
½ cup chopped walnuts

Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 10-inch tube pan or Bundt pan. Set aside.
In a small bowl combine ¾ cup white sugar, cinnamon and walnuts. Set aside.
In a mixing bowl, cream butter and 2 cups of white sugar until light and fluffy.
Add in eggs, one at a time, beating well after each addition. Mix in vanilla.
In a separate mixing bowl combine the flour, baking powder, baking soda and salt. Add it to the creamed mixture alternating with sour cream.
Spoon ⅓ of batter into the prepared pan. Top with ⅓ of the cinnamon sugar mixture. Repeat layers twice.
Place in a preheated oven at 350 degrees Fahrenheit 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.

Video

Notes

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!

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.

Nutrition