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

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4.5 71 66
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 large 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

333 calories: 1 slice, 18g fat (9g saturated fat), 66mg cholesterol, 177mg sodium, 40g carbohydrate (28g sugars, 1g fiber), 3g 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

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
(66)
RATING DISTRIBUTION
5 Star
 (52)
4 Star
 (4)
3 Star
 (4)
2 Star
 (1)
1 Star
 (5)
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MY REVIEW
juicyfruit007
Reviewed Jul. 20, 2015

"This was really good. It did have a bit more of a coffee cake taste than I prefer, but what do you expect when it is named "coffee cake"?"

MY REVIEW
Loiscooks
Reviewed Dec. 28, 2014

"This recipe needs more of the chopped pecan mixture. Also, I am wondering if this recipe is based on using a smaller bundt pan, because mine did rise, but it didn't look very high when I removed it from the pan. This was okay, but I will not be making it again.l"

MY REVIEW
squeaki73
Reviewed Nov. 27, 2014

"Made this the night before for Thanksgiving Morning. Was easy and really good. I did have to add a little more sour cream and next time may add a bit of butter to the pecan crumble but I do really like the recipe and will probably try w different fruits and cream cheese variations too...."

MY REVIEW
nightskystar
Reviewed Nov. 14, 2014

"Excellent cake..moist and flavorful..dont change a thing!!"

MY REVIEW
martylb
Reviewed Oct. 22, 2014

"This coffee cake is outstanding! I've taken it to several church functions and it always gets rave reviews."

MY REVIEW
Mhily
Reviewed Oct. 1, 2014

"This recipe is perfect! very tasty and moist, was a hit!"

MY REVIEW
jpacheco5
Reviewed Sep. 16, 2014

"This is a family favorite."

MY REVIEW
aimeesoll
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
sissiromy
Reviewed Nov. 9, 2013

"Looks easy and delicious"

MY REVIEW
grenada
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."

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