This Sour Cream Bundt Cake is the best treat. A Sour Cream Cinnamon Coffee Cake everyone will love. Sweet, rich and delicious!
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There’s nothing quite as delicious as a good sour cream coffee cake made from scratch.
Not only is it delicious, but it also fills your home with a delicious cinnamon scent that’s incredibly comforting.
The other great thing? It's one of those simple treats you can make with pantry staples!
There are no weird ingredients or need for a grocery store trip. This is the perfect basic dessert recipe!
Reasons you will love this Coffee Bundt Cake
- Delicious: Some of the best recipes are simple and still have a ton of flavor. You'll love the chopped walnuts mixed with cinnamon!
- Quick & Easy: Whip this cake up in 15 minutes! An easy dessert for any occasion.
- Total Brunch Food: A lovely cake for brunch, a tea party, or even a bridal shower.
hat you'll need for Cinnamon Sour Cream Coffee Cake
For the Coffee Cake you'll need:
For the streusel topping you'll need:
- Sugar
- Chopped walnuts
- Cinnamon
You'll also need a bundt pan! Here are some of our favorite bundt cake pans:
- nonstick bundt pan- highly recommend this one! It's affordable and works great.
- fancier bundt pan
- fleur de lis bundt pan
We do not recommend silicone bundt pans!
Coffee Cake Bundt substitutions
Butter: Butter is essential to this recipe. We haven't tried it with dairy-free butter but it might work!
Sugar: We don't recommend substituting white sugar unless you have to, but White sugar can be used interchangeably with brown sugar. You can add 1 teaspoon of molasses to white sugar to make brown sugar. Check out this post on Sugar Substitutes for Baking for other ideas.
All Purpose Flour: We don't recommend substituting the flour, but you can check out this article on Cake Flour vs. All-Purpose Flour or Substitutions for All-Purpose Flour
Baking Powder: Baking powder is essential for this recipe. Do NOT substitute with baking soda.
Baking Soda: Baking soda is essential for this recipe. Do not substitute with baking powder.
Eggs: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Baking if you need to substitute. Try it at your own risk!
Sour Cream: Helps to add moisture to the coffee cake. Sour cream can be substituted with greek yogurt or regular whole milk yogurt.
Vanilla Extract: Helps to add flavor, we don't recommend substituting.
Cinnamon: Helps to add flavor to the streusel, we don't recommend substituting.
Chopped walnuts: Chopped pecans, or any delicious chopped nuts of your choice can replace the walnuts.
Can you substitute buttermilk for sour cream in coffee cake?
We haven't tried this substitution for this coffee cake, but wouldn't recommend it because buttermilk is so much thinner than sour cream and can react with the baking soda.
How to make this Sour Cream Coffee Cake Recipe
- In a large mixing bowl, cream butter and sugar.
- Add eggs, sour cream, and vanilla extract. Mix again until combined.
- Add baking powder, baking soda, and flour until combined.
- Set the batter aside and mix together the topping.
- Grease an angel food/bundt pan and add ½ batter to the bottom of the pan.
- Cover the batter with ½ the cinnamon sugar mixture and add the remaining batter. Top with cinnamon sugar topping.
- Bake for 44-55 minutes or until a cake tester comes out clean when inserted in the center.
Storing Bundt Coffee Cake
Storing: You can store Cinnamon Coffee Cake covered and at room temperature for up to 3 days. To keep longer, store in an airtight container for up to a week in the refrigerator.
Can you freeze coffee cake?: Yes! Allow your baked coffee cake to cool completely. Either wrap the whole cake or individual portions in foil, then again in plastic wrap. Store multiple pieces in a large freezer bag for 2-3 months.
Can you make this cinnamon coffee cake ahead of time? This cake can be made ahead of time. It's fine to make it up to 2 days before you're going to enjoy it, just store it wrapped tightly with plastic wrap.
Should sour cream coffee cake be refrigerated?
It doesn't have to be refrigerated but can last up to a week if you do store it in the fridge.
Sour Cream Coffee Cake Bundt tips & variations
- Try Fruit: Add finely diced apples to the center of the coffee cake to be similar to Apple Bread. If you love blueberries, try this Blueberry Coffee Cake.
- Use Zest: For a bright springtime coffee cake, add lemon or orange zest to the batter.
- More Flavor!: In addition to cinnamon, add spices like nutmeg and clove to create a festive holiday coffee cake.
Coffee Bundt Cake FAQs
One of the most common questions about coffee cakes is if they actually have coffee mixed into the batter. The answer surprises a few: there’s no coffee mixed in, they are called coffee cakes because they are served with some coffee on the side. It’s the type of cake you would probably make for tea (or coffee!) party.
In short, adding sour cream to your cake helps to add moisture. Typically you'll add milk for moisture. Since sour cream has a higher fat content than milk it helps those drier cakes stay moist.
A coffee cake is a single-layer cake with a streusel topping. Oftentimes the streusel topping will be layered within the batter before baking.
If sour cream is heated too quickly or too hot it will curdle. Mixing it into your cake mixture and cooking per the recipe instructions should not cause the sour cream to curdle.
It is likely that you will not taste sour cream in your cake. The flavor is very subtle. The flavor may come off as a slightly tangy flavor, which would be similarly apparent if using greek yogurt as well.
Bundt cake batter and regular cake batter are the same, but the difference is bundt cakes are baked in a bundt pan while regular cakes are baked in a cake pan.
Other Dessert Recipes You’ll Love
- Vegan Coffee Cake
- The Best Apple Crisp
- Whipped Shortbread Cookies
- Banana Bundt Cake
- Homemade Chocolate Fudge Cake
- Carrot Cake Muffins Recipe
Cinnamon Coffee Bundt Cake
Ingredients
Cake
- ½ cup butter 1 stick
- 1 cup white sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups white flour
Topping:
- ¼ cup granulated sugar
- ½ cup chopped walnuts
- 1 ½ teaspoon cinnamon
Instructions
- In a large mixing bowl, cream butter + sugar for about 1 minute.
- Add eggs, sour cream, and vanilla extract. Mix again until combined.
- Add baking powder, baking soda and flour until combined.
- Set the batter aside and mix together the topping.
- Grease an angel food/bundt pan + add ½ batter to the bottom of the pan.
- Cover the batter with ½ the cinnamon sugar mixture + add remaining batter. Top with cinnamon sugar topping.
- Bake @ 350 for 44-55 minutes or until a cake tester comes out clean when inserted in the center.
Marlene
What size baking dish does this recipe call for it doesn't say
Liz @ Tasty Treats & Eats
9x13
Lynne
So easy, great texture , keeps well. I made w/ walnuts but was thinking of adding mini chocolate chips next time!