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Sour Cream Bundt Coffee Cake

 Sour Cream Bundt Coffee Cake
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
16 ServingsPrep: 40 min. Bake: 45 min. + cooling


  • 2/3 cup chopped pecans
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1/2 teaspoon McCormick® Pure 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


  • 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.
  • 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

2 of 2

Sour Cream Bundt Coffee Cake (continued)

Directions (continued)

  • remaining batter and pecan mixture.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.