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

Sour Cream Bundt Coffee Cake Recipe

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4.5 71 66
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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


  • 2/3 cup chopped pecans
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 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

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


  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.

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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"?"

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"

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...."

Reviewed Nov. 14, 2014

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

Reviewed Oct. 22, 2014

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

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