The BEST Coffee Cake Bundt Cake Recipe
This Coffee Cake Bundt Cake is fluffy and moist due to its use of sour cream in the coffee cake batter. A cinnamon swirl in the middle adds a nice spice flavor which pairs perfectly with the buttery crumble on top. Each layer uses simple ingredients and is made with easy-to-follow instructions.
While this Coffee Cake Bundt Cake looks elevated and complicated to make, it is actually very approachable and comes together flawlessly.
It’s hard to choose a favorite part between the classic vanilla coffee cake with a cinnamon swirl or the irresistible crumble on top.
Each layer uses simple ingredients and you may already have most of them in your kitchen.
Main Ingredients
While these are the ingredients you will need to make this recipe, you can find the full details and their measurements in the recipe card towards the end of this blog post.
To Know Before You Start
There are a few helpful notes to keep in mind when making this recipe.
Before making the cake batter, make the crumble topping and cinnamon swirl so that those are ready when it’s time to assemble.
Also, the crumble topping will caramelize when baking since it is on the bottom of the pan.
Lastly, cover the top of the pan loosely with aluminum foil after about 45 minutes in the oven, if needed. This will prevent the top of the cake from burning.
Step by Step Process for Making this Coffee Cake Bundt Cake
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed while following the directions.
Frequently Asked Questions
Ironically, there’s actually no coffee flavoring in this bundt cake. Coffee cake got its name as it is traditionally served with coffee.
Absolutely! You can use unsalted butter without needing to alter other ingredients in the recipe. However, you can add a pinch of salt to the batter if you choose to use unsalted butter.
You don’t need to do anything special besides following the layering instructions in the recipe card.
Make sure to grease the bundt pan with nonstick spray for the best results.
Store in an airtight container at room temperature for up to 4 days at room temperature.
Coffee Cake Bundt Cake Recipe
Ingredients
Crumb Topping
- 2/3 cup All Purpose Flour
- 2/3 cup Light Brown Sugar
- 2 tsp Ground Cinnamon
- 6 tbsp Salted Butter, softened to room temperature
Cinnamon Swirl
- 1/2 cup Dark Brown Sugar
- 2 tsp Ground Cinnamon
Coffee Cake
- 1 1/2 cup Granulated Sugar
- 3/4 cup Salted Butter, softened to room temperature
- 3 large Eggs, at room temperature
- 2 tsp Vanilla Extract
- 1 cup Sour Cream
- 2 cups All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
Instructions
- Preheat the oven to 325 degrees F
- Grease the bundt pan with nonstick spray
- First, we are going to make the crumb topping
- Top a mixing bowl, add the flour, light brown sugar and cinnamon
- Whisk until combined
- Cut the softened butter into chunks then add into the bowl
- Use either a fork, pastry cutter or your hands to combine the ingredients together. I typically use my hand and continually mixing until you get a crumble
- Transfer the crumble into the prepared bundt pan
- Gently press down so that there are no loose pieces
- Next, we are going to quickly make the cinnamon swirl
- To a bowl, mix together the dark brown sugar and cinnamon. Set aside
- Now, lets make the coffee cake batter
- To a large mixing bowl or stand mixer, add the softened butter and granulated sugar
- Mix until combined (if not using a stand mixer, use an electric hand mixer)
- Once light and fluffy, start to add in your eggs one at a time
- With the last egg, add the vanilla extract as well
- Once combined, add in 1 cup of flour
- Mix
- Add in half of the sour cream
- Mix and add in the remaining flour as well as the baking powder and baking soda
- Once combined, add in the remaining sour cream and mix
- Pour 2/3 of the batter on top of the crumb layer in the bundt pan and spread in an even layer
- Sprinkle all of the cinnamon sugar mixture on top
- Add the remaining batter on top and spread in an even layer
- Put in the oven to bake for 55-60 minutes or until a toothpick comes out of the center clean (after about 45 minutes, I added some aluminum foil on top loosely to prevent the top from burning)
- Once done, remove from the oven and let cool in the bundt pan for about 2 hours
- Use a knife to loosen the cake from the sides
- Flip the pan over onto a baking sheet or serving platter
- Remove the pan from the coffee cake bundt cake
- Dust with powdered sugar (optional)
- Slice and enjoy!