Sour Cream Bundt Coffee Cake Recipe
Sour Cream Bundt Coffee Cake Recipe photo by Taste of Home

Sour Cream Bundt Coffee Cake Recipe

Publisher Photo
This yummy cake is so moist, you won't even need the cup of coffee! Make it for your next get-together—your guests will thank you. —Kathleen Larimer, Dayton, Ohio
TOTAL TIME: Prep: 40 min. Bake: 45 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 40 min. Bake: 45 min. + cooling
MAKES: 16 servings

Ingredients

  • 2/3 cup chopped pecans
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • BATTER:
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • Confectioners' sugar

Nutritional Facts

1 slice equals 333 calories, 18 g fat (9 g saturated fat), 66 mg cholesterol, 177 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
  2. Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.
  3. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar. Yield: 16 servings.
Originally published as Sour Cream Coffee Cake in Taste of Home December/January 2010, p79

Nutritional Facts

1 slice equals 333 calories, 18 g fat (9 g saturated fat), 66 mg cholesterol, 177 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Sour Cream Bundt Coffee Cake

AVERAGE RATING
   (60)
RATING DISTRIBUTION
5 Star
 (48)
4 Star
 (3)
3 Star
 (4)
2 Star
 (1)
1 Star
 (4)
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MY REVIEW
Reviewed Nov. 21, 2013

Made this for a group of my adult sons friends. I did not last long...I ate the crumbs that were left and they were moist and delicious

MY REVIEW
Reviewed Nov. 9, 2013

Looks easy and delicious

MY REVIEW
Reviewed Sep. 21, 2013

I made this recipe for the first time and it was delicious and it was the best cake recipe by far...I rated this recipe a five star.

MY REVIEW
Reviewed Apr. 3, 2013

My mom has made a close version of this cake for as long as I can remember. It is my FAVORITE cake of all!

MY REVIEW
Reviewed Jan. 2, 2013

I literally said "mmmm!" when trying this cake. I said to the SO "you gotta try this!" Several times he said "this cake is good... like really really good..." AMAZING recipe that I will definitely try again. Very impressed!

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