Bundt Coffee Cake is a classic recipe enjoyed for breakfast or dessert. This sour cream coffee cake recipe is incredibly moist and baked in a Bundt pan. The cinnamon swirl filling adds a delicious flavor and texture.
Sour Cream Coffee Cake Bundt
This Coffee Bundt Cake is very delicious and simple to make. Most of the recipe includes simple ingredients that can be found in your kitchen that you already have on hand. The cinnamon streusel with the walnuts, ground cinnamon and brown sugar is so good.
I remember my Grandma making this cake for breakfast when we would come to visit and it wouldn’t last for even one day. The sour cream is the key ingredient for making this cake super moist.
If you love coffee cake as much as we do, you’ll also want to try our Raspberry Cream Cheese Coffee Cake, Blueberry Muffin Coffee Cake, Lemon Coffee Cake, Banana Crunch Cake and Buttermilk Coffee Cake to just name a few.
What You’ll Need
- Flour- Use all-purpose flour for the best results.
- Baking Soda- This will allow the ingredients to double in size.
- Salt- This will bring out the flavors in the recipe.
- Sugar- Every dessert recipe uses granulated sugar as an ingredient.
- Butter- Use unsalted butter to control the amount of salt.
- Eggs- Use these at room temperature.
- Sour Cream- This will cut the richness in half.
- Vanilla- Use the pure vanilla extract for the best flavoring.
- Whiskey- We used Crown Royal for this recipe. However using whiskey is totally optional.
- Walnuts- These will need to be chopped.
- Brown Sugar- This will add richness to the recipe.
- Cinnamon- This will be an additional flavoring.
How To Make a Coffee Cake Bundt
- To start, add the chopped walnuts brown sugar, and cinnamon into a medium mixing bowl and combine.
- First, set the oven to 300 degrees. Then, use pam baking spray to grease a 9-inch bundt cake pan.
- Second, add the flour, baking soda, and salt into a large bowl and combine.
- Next, add the butter and sugar into a standing mixer and beat to combine until light and fluffy.
- One at a time, add in the eggs and beat after each addition. Then, add in the sour cream, whisky and vanilla and beat to combine.
- Slowly combine the dry and wet ingredients.
- Next, add 1/3 of the batter into the prepared pan and then layer with half of the chopped walnut mixture.
- Finally, any remaining batter can be poured into the pan.
- Place the pan into the oven for 70 minutes, or until you place a toothpick in the middle of the cake and it comes out clean a batter.
- Next, remove the cake from the oven and set it aside to cool for 15 to 20 minutes.
- When the time is up, remove the cake from the pan and place it onto a serving platter.
Is the Whiskey in this Cake Safe for Kids?
Attempting to feed a child this whiskey cake all depends on the parent. The alcohol content in this recipe is very low, however, there is still alcohol in the cake. So, if you were ever serving guests where there are children in the vicinity, I would always recommend asking the parents permission before allowing them to eat it.
The Crown Royal whiskey in the streusel layer is optional to this recipe. Infusing any dessert with things like whiskey, rum, bourbon, and more adds incredible flavor. And, if you love this cake recipe and you are sure to enjoy this Old Fashioned Whiskey Cake or this Bourbon Pecan Cake.
How to Store Coffee Cake Bundt?
Storing your Bundt Cake is very easy. All you have to do is make sure to get an airtight container, specifically, a cake container. Placing the recipe in a container allows it to have enough space to move around without getting messed up. After you have placed your recipe in the container, then you would want to place it in the fridge, or you can leave it out at room temperature to be eaten immediately.
More Bundt Cake Recipes:
Bundt Coffee Cake with Cinnamon Swirl
Ingredients
Coffee ingredients:
- 2 1/3 cup flour
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cup sugar
- 1 cup unsalted butter softened
- 3 large eggs
- 1 8 ounce container sour cream
- 1 1/2 teaspoon pure vanilla extract
- 1 Tablespoon Whisky optional
- 1 1/2 cup chopped walnuts
- 3 Tablespoon light brown sugar
- 2 teaspoon ground cinnamon
Instructions
- Using a medium mixing bowl, mix together the chopped walnuts, brown sugar, and cinnamon until combined
- Preheat the oven to 300 degrees and spray a 9-inch Bundt cake pan with baking spray, set aside
- Using a large mixing bowl, whisk together the flour, baking soda, and salt until combined.
- Using a standing mixer, beat together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time until combined after each egg. Beat in the sour cream, vanilla, and whiskey until combined. Gradually beat in the dry ingredients until combined.
- Scoop 1/3 of the batter into the Bundt pan and sprinkle half of the walnuts on top of the batter. Spoon another 1/3 of the batter on top of the walnuts and smooth evenly.
- Sprinkle the remaining amount of walnuts. Smooth the remaining amount of batter.
- Bake in the preheated oven for 70 minutes or until a toothpick comes out clean.
- Allow cooling for 15-20 minutes before removing and placing onto a serving plate. Dust with powdered sugar.
- Enjoy!
Last Step:
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