Bundt Coffee Cake with Cinnamon Swirl
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.
Servings: 12 servings
Calories: 481kcal
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!
Nutrition
Serving: 12g | Calories: 481kcal | Carbohydrates: 57g | Protein: 6g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 259mg | Potassium: 117mg | Fiber: 2g | Sugar: 37g | Vitamin A: 537IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 2mg