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.
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!
Nutrition
Serving: 1g, Calories: 245kcal, Carbohydrates: 34g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 52mg, Sodium: 147mg, Potassium: 54mg, Fiber: 1g, Sugar: 23g, Vitamin A: 359IU, Vitamin C: 0.1mg, Calcium: 40mg, Iron: 1mg