Sour Cream Coffee Cake Bundt Recipe [FULL GUIDE]

Oh, coffee cake-does anything feel more classic, more welcoming, more deserving of a cozy morning than this timeless treat? And when it’s baked in a Bundt pan? Chef’s kiss. You’ve got that irresistible crusty edge, the soft buttery middle, and that rippling swirl of cinnamon sugar goodness dancing through each bite. And yes, while ’coffee cake’ doesn’t actually have coffee in it (confusing, I know), it’s the cake meant to be enjoyed with coffee.

Now, let’s talk about sour cream-the unsung hero in this whole situation. It’s not just thrown in there for fun-it transforms the texture. We’re talking tender, rich, almost melt-in-your-mouth kind of crumb. Sour cream brings fat and acid, and we’ll get into that in our science section because it is so cool what it does in baking!

So buckle up, apron on, and let’s make the best Sour Cream Coffee Cake Bundt you’ve ever had.

Sour Cream Coffee Cake Bundt Recipe

Let me paint the picture: golden Bundt cake with tender, buttery layers, interwoven with cinnamon, brown sugar, and chopped pecans (or walnuts if that’s your thing). The top (which becomes the bottom in the pan, and then the glorious top again when flipped) is crispy, sugary, and maybe-just maybe-drizzled with a vanilla glaze if you’re feeling fancy.

This cake is:

• Buttery, moist, and rich
• Full of cinnamon-sugar goodness
• Perfect for brunches, holidays, or slow mornings
• Surprisingly easy to make (I mean it!)
• Freezer-friendly (because you’ll want to stash a slice for future-you)

Ingredients Needed

Let’s break this down. I’m also throwing in notes so you know why these are in the recipe-not just what they are.

For The Cake

• 2 ½ cups all-purpose flour – Our base. Structure central!
• 2 tsp baking powder – Gives the cake its rise.
• ½ tsp baking soda – Activated by sour cream’s acidity. Magic!
• ½ tsp salt – Enhances flavor.
• 1 cup (2 sticks) unsalted butter, softened – Fat = flavor. Butter = everything.
• 1 ½ cups granulated sugar – Sweetness and structure.
• 3 large eggs – Binding, richness, and lift.
• 1 tbsp vanilla extract – Flavor backbone.
• 1 cup full-fat sour cream – The secret weapon for moistness and tang.

For The Cinnamon Swirl

• ½ cup brown sugar – For depth and caramel-y sweetness.
• 1 ½ tsp cinnamon – Spicy, warm, cozy.
• 1 cup chopped pecans or walnuts – Optional, but highly recommended for crunch and texture.

✨ Optional Glaze

• 1 cup powdered sugar
• 1-2 tbsp milk or cream
• ½ tsp vanilla extract

How To Make Sour Cream Coffee Cake Bundt

Let’s break this into an easy-to-follow step-by-step. You’ve got this!

1. Prep The Pan

• Preheat your oven to 350°F (175°C).
• Generously grease a 12-cup Bundt pan-like, really get in there with butter or baking spray. You don’t want all your beautiful layers sticking.

2. Mix Dry Ingredients

• In a bowl, whisk together:

  • Flour
  • Baking powder
  • Baking soda
  • Salt
• Set aside like the responsible baker you are.

3. Cream The Butter And Sugar

• In a large bowl, beat:

  • Butter and sugar
  • Until light and fluffy-about 3-5 minutes. Yes, it matters.

4. Add Eggs And Vanilla

• Add eggs one at a time, beating after each.
• Stir in vanilla.
• The mixture should be luscious and creamy.

5. Alternate Dry And Sour Cream

• Add flour mixture in three parts, alternating with sour cream in two parts.
• Begin and end with dry ingredients.
• Don’t overmix! You just want everything combined.

️ 6. Make The Swirl

• In a small bowl, combine:

  • Brown sugar
  • Cinnamon
  • Nuts (if using)
• This is your flavor bomb.

7. Layer The Batter

• Spoon half the batter into your pan.
• Sprinkle the cinnamon sugar mixture.
• Top with the remaining batter.
• Give it a gentle swirl with a knife or skewer-just one or two figure eights.

8. Bake!

• Bake for 50-60 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are okay!).
• Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

9. Glaze It (Optional But Recommended)

• Whisk glaze ingredients together and drizzle over cooled cake.

Ingredient Science Spotlight

Ah yes, let’s nerd out for a moment because baking is basically delicious chemistry.

Sour Cream

• Full-fat sour cream adds moisture without thinning the batter, thanks to its thickness.
• It’s acidic, which reacts with baking soda for tender crumb and slight rise.
• It gives a rich, slightly tangy flavor that balances sweetness.

Salt

• Not just a flavor booster-it enhances sweetness, too.
• Makes your cinnamon shine!

Butter Vs. Oil

• We use butter here for flavor and structure.
• Oil makes cakes moister, but butter gives that classic, old-fashioned crumb.

Expert Tips

You ready to level up? Here’s how to really shine:

• Room temp ingredients = best friends. Cold eggs or butter = uneven batter.
• Grease every nook of the Bundt pan with care-use a pastry brush or your fingers.
• Don’t overmix! You’ll end up with a tough cake. Mix until just combined.
• Test with a skewer or long toothpick. It should come out clean or with a few moist crumbs-not goo.
• Let it cool in the pan for 15 minutes-not more, not less-before flipping.
• Make ahead? Yes! This cake actually tastes even better the next day.

Recipe Variations

Feeling creative? Here are some fun twists:

Apple Cinnamon

• Add thinly sliced apples to the cinnamon swirl layer. Instant fall vibes.

Chocolate Marble

• Mix in ½ cup mini chocolate chips or swirl in chocolate ganache for a rich twist.

Lemon Poppy

• Swap vanilla for lemon zest + 1 tsp lemon extract. Skip cinnamon and add poppy seeds.

Berry Swirl

• Drop in spoonfuls of berry jam between the layers. Blueberry works beautifully!

Nut-Free

• Simply omit nuts-no worries. It’ll still be amazing.

Final Words

This Sour Cream Coffee Cake Bundt isn’t just a recipe-it’s a ritual. It’s about slow mornings, second cups of coffee, and that satisfied sigh after the first bite. It’s about sharing with neighbors, sneaking a midnight slice, and proudly placing it on a brunch table like the baking boss you are.

Don’t be afraid to make it your own-add your favorite twists, play with spices, or just keep it classic. There’s something really special about creating a cake that feels like it’s been passed down-even if it’s your first time making it.

FAQs

What Makes Sour Cream Coffee Cake Bundt Different From Regular Coffee Cake?

Sour cream adds moisture and richness to the cake, creating a tender crumb and a slightly tangy flavor that distinguishes it from regular coffee cake, which may not have this ingredient.

Can I Substitute Sour Cream With Greek Yogurt In A Coffee Cake Bundt Recipe?

Yes, Greek yogurt can be substituted for sour cream in a 1:1 ratio. It will provide similar moisture and tanginess, though the texture may be slightly thicker depending on the yogurt.

How Do I Prevent The Sour Cream Coffee Cake Bundt From Sticking To The Pan?

To prevent sticking, generously grease the bundt pan with butter and coat it with flour, or use a non-stick baking spray with flour. Alternatively, you can line the pan with parchment paper for extra security.

Can I Make A Sour Cream Coffee Cake Bundt Ahead Of Time?

Yes, you can bake the cake ahead of time. Allow it to cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 3 days or frozen for up to 3 months.

What Is The Best Way To Store Leftover Sour Cream Coffee Cake Bundt?

Leftover sour cream coffee cake bundt should be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and freeze for up to 3 months.

Can I Add Other Ingredients To The Sour Cream Coffee Cake Bundt, Like Nuts Or Fruit?

Yes, you can customize your coffee cake bundt by adding chopped nuts (such as walnuts or pecans), raisins, or fresh fruit (like blueberries or apples) to the batter or as a topping. Just ensure the additional ingredients are evenly distributed.

What Is The Best Way To Glaze Sour Cream Coffee Cake Bundt?

A simple glaze made with powdered sugar, vanilla extract, and milk works beautifully. Drizzle the glaze over the cooled cake, allowing it to set for a glossy finish. You can also use a cream cheese glaze for extra richness.

Can I Make This Recipe In A Different Type Of Pan, Like A 9×13 Inch Baking Dish?

Yes, you can adapt the recipe to a 9×13 inch baking dish, though you may need to adjust the baking time. Typically, the cake will bake faster in a rectangular pan, so start checking for doneness at around 30-35 minutes.

How Can I Make The Crumb Topping For Sour Cream Coffee Cake Bundt?

To make the crumb topping, combine flour, brown sugar, cinnamon, and cold butter. Use your fingers or a pastry cutter to blend until the mixture forms coarse crumbs. Sprinkle it over the batter before baking for a delicious, crunchy finish.

What Should I Do If My Sour Cream Coffee Cake Bundt Is Dry?

If the cake turns out dry, it’s likely due to overbaking. Be sure to check the cake for doneness around the recommended baking time using a toothpick-it should come out clean or with a few moist crumbs. To add moisture, try adding an extra tablespoon of sour cream or oil next time.