There are few aromas more comforting and inviting than a coffee cake baking in the oven. And when that coffee cake is a rich, moist, and perfectly crumbly Sour Cream Coffee Cake baked in a beautiful Bundt pan, it elevates a simple treat to a true centerpiece. The magic of sour cream in this recipe ensures an incredibly tender crumb, while generous layers of cinnamon-sugar streusel swirl through the cake and crown its top. It’s a timeless classic, perfect for a cozy breakfast, an elegant brunch, or a satisfying dessert with a cup of coffee.

Why I Love This Recipe

What makes this Sour Cream Coffee Cake Bundt Cake truly exceptional is the role of sour cream. It’s the unsung hero that delivers an unparalleled level of moisture and tenderness to the cake, creating a dense yet delicate crumb that melts in your mouth. The tanginess of the sour cream also beautifully balances the sweetness of the cake and the cinnamon streusel, preventing it from being overly cloying. And speaking of streusel, this recipe doesn’t hold back! Layers of buttery, cinnamon-spiced goodness are baked right into the center of the cake, creating delightful pockets of flavor, while a generous amount adorns the top, forming a crispy, sugary crown. It’s a cake that feels both luxurious and comforting, perfect for sharing with family and friends, and surprisingly easy to make for such an impressive result.

List of Ingredients

To bake this magnificent Sour Cream Coffee Cake Bundt Cake, gather the following:

For the Streusel Swirl & Topping:

• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces

For the Coffee Cake Batter:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups full-fat sour cream, at room temperature

For Optional Glaze (Recommended):

• 1 cup powdered sugar, sifted
• 2-3 tablespoons milk or half-and-half
• 1/2 teaspoon vanilla extract

Swaps and Notes

• Sour Cream: Use full-fat sour cream for the best moisture and flavor. Room temperature is crucial for a smooth batter. Do not substitute with low-fat sour cream or Greek yogurt, as the fat content and consistency will affect the cake’s texture.
• Butter: Ensure both the butter for the streusel (cold) and the batter (softened) are at the correct temperature for the best results.
• Sugars: The combination of brown and granulated sugar in the streusel provides depth of flavor and texture. Granulated sugar in the cake ensures a tender crumb.
• Eggs: Room temperature eggs emulsify better with the butter and sugar, leading to a smoother, more uniform batter.
• Flour: All-purpose flour is standard. Measure by spooning it into the measuring cup and leveling off to avoid compacting it and adding too much.
• Cinnamon: Ground cinnamon is essential for the classic coffee cake flavor. You can add a pinch of nutmeg to the streusel for extra warmth.
• Optional Glaze: The glaze adds an extra touch of sweetness and moisture. Adjust the milk to achieve your desired drizzling consistency. You can also skip the glaze and just serve with extra powdered sugar.
• Add-ins: For an extra layer of flavor and texture, you can add 1/2 cup of chopped pecans or walnuts to the streusel mixture.

List of Steps for the Recipe

Creating this Bundt cake involves preparing the streusel and the batter, then layering them for a beautiful bake.

1. Prepare the Streusel:
   • In a medium bowl, combine the 1 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, and 2 teaspoons ground cinnamon. Whisk to combine.
   • Add the cold, diced butter to the flour mixture. Using your fingertips, a pastry blender, or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. Set aside.
2. Prepare the Bundt Pan:
   • Generously grease and flour a 10-12 cup Bundt pan, ensuring every crevice is coated. This is crucial for easy release. Alternatively, use a baking spray with flour (like Baker’s Joy).
3. Prepare the Coffee Cake Batter:
   • In a medium bowl, whisk together the 2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
   • In a large mixing bowl, using an electric mixer, beat the softened butter and 1 3/4 cups granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
   • Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract.
   • With the mixer on low speed, gradually add about half of the dry ingredients to the butter mixture, mixing until just combined.
   • Add the sour cream and mix until just incorporated.
   • Add the remaining dry ingredients and mix on low speed until the batter is smooth and just combined. Be careful not to overmix.
4. Assemble and Layer in Bundt Pan:
   • Pour about half of the cake batter evenly into the prepared Bundt pan. Spread it gently with a spatula.
   • Sprinkle about half of the prepared streusel mixture evenly over the batter in the pan.
   • Carefully spoon the remaining cake batter over the streusel layer, spreading it gently to cover the streusel without disturbing it too much.
   • Sprinkle the remaining streusel mixture evenly over the top of the cake batter.
5. Bake the Cake:
   • Preheat your oven to 350∘F (175∘C).
   • Place the Bundt pan in the preheated oven and bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the cake (avoiding the streusel layer) comes out clean or with moist crumbs attached.
   • If the top streusel starts to brown too quickly, you can loosely tent the cake with aluminum foil for the last 10-15 minutes of baking.
6. Cool and Glaze:
   • Remove the cake from the oven and let it cool in the Bundt pan on a wire rack for 10-15 minutes. This allows the cake to pull away from the sides of the pan.
   • After 10-15 minutes, invert the cake onto the wire rack to cool completely. Do not attempt to glaze until the cake is completely cool, or the glaze will melt.
   • Prepare Glaze (Optional): In a small bowl, whisk together the sifted powdered sugar, 2-3 tablespoons milk or half-and-half, and 1/2 teaspoon vanilla extract until smooth and pourable.
   • Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides. Let the glaze set before slicing.

Tips for Success

• Room Temperature Ingredients: This cannot be stressed enough for both the butter, eggs, and especially the sour cream. They combine more smoothly and create a tender, uniform crumb.
• Don’t Overmix: Overmixing the batter will develop the gluten in the flour, resulting in a tough, dry cake. Mix until just combined at each stage.
• Grease and Flour Your Bundt Pan Properly: This is CRUCIAL for a clean release. Use softened butter or shortening to coat every nook and cranny, then lightly dust with flour, tapping out the excess. A baking spray with flour is also highly effective.
• Cold Butter for Streusel: Using cold butter ensures a crumbly streusel texture that won’t melt into the batter too quickly.
• Layering Technique: Carefully spoon the batter over the streusel layers to avoid disturbing the streusel too much.
• Don’t Overbake: A slightly underbaked cake is better than an overbaked one for moisture. The cake will continue to cook slightly as it cools in the pan.
• Cooling Process: Allow the cake to cool for the recommended time in the pan before inverting. This prevents it from breaking apart.

Serving Suggestions and Pairings

This Sour Cream Coffee Cake Bundt Cake is a star on its own, but here are some delightful pairings:

• Coffee or Tea: The ultimate companion for a warm cup of coffee, espresso, or your favorite tea.
• Brunch Centerpiece: It’s beautiful and delicious for any brunch spread.
• Fresh Berries: A side of fresh berries (strawberries, blueberries, raspberries) adds a lovely tart contrast and freshness.
• Whipped Cream: A dollop of lightly sweetened whipped cream can elevate it further.
• Ice Cream: A scoop of vanilla bean ice cream could be a delightful dessert pairing.

Nutritional Information

A single serving of Sour Cream Coffee Cake Bundt Cake (approximately 1/16th of the cake, with glaze) contains:

• Calories: Approximately 450−550 calories
• Fat: Approximately 25−35g
• Carbohydrates: Approximately 50−60g
• Protein: Approximately 5−8g
• Fiber: Approximately 1−2g
• Sodium: Approximately 250−350mg

Please note that these are approximate values and can vary based on specific brands of ingredients (especially sour cream), precise measurements, and the thickness of the glaze applied.

Storage and Leftover Tips

This coffee cake stores wonderfully, maintaining its moisture and flavor.

• Room Temperature: Store cooled cake in an airtight container at room temperature for up to 3-4 days. This cake actually tastes fantastic on day 2 as the flavors meld further.
• Refrigeration: While not strictly necessary due to the high sugar content (which acts as a preservative), you can refrigerate it for up to a week, especially in warmer climates. Bring to room temperature before serving for the best flavor and texture.
• Freezing: This coffee cake freezes beautifully! Once completely cooled, wrap individual slices or the entire cake (un-glazed, if possible) tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator or at room temperature. If frozen un-glazed, apply glaze after thawing.

Final Thoughts

This Sour Cream Coffee Cake Bundt Cake is truly a baking triumph. Its moist, tender crumb, coupled with the irresistible crunch and spice of the streusel, makes it a comforting classic that’s perfect for any occasion that calls for a touch of sweetness and warmth. It’s a recipe that yields an impressive result with surprisingly little effort, making it a fantastic addition to your baking repertoire.

We’d love to hear how this magnificent Bundt cake turns out for you! Share your comments, photos, and any delightful additions you make in the comments section below. And be sure to follow Chefmaniac.com for more timeless baking recipes and culinary inspiration!