Sour Cream Bundt Coffee Cake Recipe
- 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 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
- 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.
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.
Reviews for Sour Cream Bundt Coffee Cake
"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"?"
"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"
"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...."
"Excellent cake..moist and flavorful..dont change a thing!!"
"This coffee cake is outstanding! I've taken it to several church functions and it always gets rave reviews."
"This recipe is perfect! very tasty and moist, was a hit!"
"This is a family favorite."
"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"
"Looks easy and delicious"
"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 mom has made a close version of this cake for as long as I can remember. It is my FAVORITE cake of all!"
"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!"
"This was so easy & delicious! Great coffee cake. Have made this a couple of times & each time I get raves. Definitely a keeper."
"This was easy and delicious. I substituted 1/2 C applesauce for 1/2 C butter. I could have left out a little of the sugar to make up for it, but it was still very yummy!"
"My family loved this. It was very moist. I added about 1/4 cup more chopped pecans."
"I was trying to find a coffee cake recipe that would replace the lost one from my husband's grandma. Low and behold, I came upon this recipe and it was a definite hit with the entire family. Very easy to make, I almost have it memorized. That's how often I make this now! My 12-year old son can even make it."
"If you live at a high altitude (I live in CO) you're going to have to alter this a LOT!! I tried it last night and ended up with an expensive mess that collapsed completely in the middle! How disappointing!"
"My mother has been making this cake for years. It is my favorite cake of all time. We have it every Thanksgiving and Christmas for sure!"
"I have made this twice already and I am getting rave reviews from my family. It is easy to make and the flavor is wonderful. This is eary enough for the very novice cook."
"I have made this coffee cake for years and it is always a hit! I use a bundt pan well greased and have never had a problem with the cake falling."
"My husband loves this cake...and he is not a sweet eater..good without the nuts also..I have made it several times and it has never fallen yet..maybe others are melting their butter..very good recipe."
"When I made this cake for some friends they all loved it and wanted to know where I got the recipe! I love the pecans, and a dusting of powdered sugar on the top makes it just perfect!"
"This coffee cake is awesome! I made it for the ladies I work with. All of them loved it. I'd definitely make it again and again.... ."
"Don't get other cook's comment on too sweet, this cake was delish. Only change I made was I used low fat sour cream, that's all I had, I followed recipe exactly, used walnuts because didn't have pecans, but those are minor changes, I would make this again. My son-in-law was looking over my shoulder as I was reading recipe, Maybe he was joking when he said, can you make that for me, well, won't he be surprised when he arrives later and sees it on the counter, Yup, I rate this 5 stars, used bundt pan, yummy. Sure will make again."
"Too much butter. Too much sugar."
"Ab-so-toodily delicious! I followed the recipe allowing 5 extra minutes bake time and 30 extra minutes cool time before transfering to wire rack. I took it to a party that night; the guests did everything but lick their plates. A real 'keeper'."
"It's the best. Fell both times. What can I do?"
"It is soooo good but, it fell both times.What can I do? It is a challenge for me to bake it without falling. It is the best!"
"Cut carbs by using soy flour and sugar substitute and it still came out tasting good!"
"This is so easy to make and it good warm or cold."
"This was wonderful. I actually overcooked mine by mistake and it was still yummy. I will definitely make this again."
"THE MOST MOIST COFFEE CAKE I HAVE EVER MADE!!!! MY FAMILY LOVED IT!!!"
"After reading the reviews I was concerned about the cake falling but it did not. I was also concerned about the filling ingredients falling off so I just put it in the middle. Absolutely fantastic! So moist and great flavor. I am planning on making this as a birthday treat for my coworkers. I did make an almond flavored powdered sugar glaze to pour over the top. BEST COFFEE CAKE EVER!"
" YUM O! "
"I made this cake it was very moist and my husband loved it. I made a Creamcheese Glaze poured over it. I shared a couple pieces with my elderly neighbor and she really enjoyed it. My first cake without coming out of a box :)"
"very goodwould make again"
"I have made sour cream coffee cake for years and after saying that in another review, I kept thinking of it, my recipe uses 1/2 cup butter, 1 cup sugar(I cut it back from 1 1/2)and 1 tsp, baking powder and 1 tsp baking soda, 1/2 tsp salt...I think this recipe calls for to much butter and that is why it falls..."
"After reading everyone's comments, I bought new containers of baking powder and soda. Also pressed the topping into the top layer so most of it would stick to the cake. I used a fluted Bundt pan. After all of that, I was surprised to see that my cake fell in the middle. Once flipped onto a plate, it looked beautiful; but when cut, the end that fell was quite noticeable. The taste was wonderful, and it was very moist. My husband and I both loved it. I'll try it again and am hopeful it will not fall in the center the next time."
"My family ALL loved this recipe. It was gone before breakfast the nexy morning!"
"Delicious! I made it as a treat to go to work, it was still warm when I got there, it didn't take long before it was all gone. A very moist coffee cake."
"I loved this coffee cake. My husband even ate three pieces! And he doesn't even like walnuts or pecans.It was so moist and delicious. Very easy to make and I had most of the ingredients on hand. I was a little short on sour cream so I used a 6 oz. container of greek yogurt. I would probably recommend pressing the nut mixture into the dough a little so they don't all fall off when you lift the coffee cake to your plate, but, other than that, I would follow the recipe completely and enjoy."
"Been reading all the reviews, I have never had my cake fall, I use the straight angel food cake pan all the time. And I did notice the fat difference, butter works better now then margerine did when I first started making this cake."
"Been using this recipe for over 50 years. My one neighbor gave it to me sometime in the late50's or early 60's. Family loves it."
"Made this for the first time & it took longer to bake - 75mins, as well as it "fell" on one side. Not sure what I did wrong, but the taste was good!! Any suggestions???"
"Been making this Coffee Cake for years, it'sexcellent."
"It was delicious. I needed to make half to give to someone so I split the batter between 2 8x8 pans. It came out perfect."
"I have been making this coffee cake for many years. My original recipe called for 1 cup of margarine instead of butter. I never had it fall until the fat content in the margarines was reduced. Seems like everyone wants to take out the fat in everything.I had several disasters and being a chemist, I realized the fat content had been lowered. I now use butter and it is always wonderful."
"This cake I made for many years, many years ago. It was a great success and absolutely delicious. I do not put nuts into mine."
"This is very similar to a recipe that I've made for years and was the most favorite of my whole family. This one fell for me. My recipe doesn't call for baking soda. Without soda, it's denser and even more moist. I bake it in a tube pan and turn it onto a plate so that the topping is on top instead of underneath. You don't lose the topping like that. I also mix sugar along with the brown sugar, cinnamon, and nuts for the topping. I love the idea of using strawberries (wouldn't blueberries be yummy!)."
"I love this coffee cake. I have doubled it and added some chopped apples to the filling as well. It is so good and every time I make it, it's gone in the blink of an eye!"
"I've been making this recipe for many years with a few slight changes. My recipe does not call fir the baking soda. and the topping calls for one cup of nuts and one tsp. cinnamon, four tbsp. brown sugar. Mine also uses an angel food cake pan. Bakes at 350 deg. for 50-60 minutes. Still very moist and delicious, everyone loves it."
"Fabulous! I've made this many times and have been told that this coffee cake is better than the Danish Pastry shop in town! WOW! I use low/non fat products and do not put the nut mixture on top, only in the middle. Still, the top fell.The good news is that once it is out of the bundt pan and flipped over, nobody can see that. Then I dust it with powdered sugar. Pure perfection."
"I LOVE LOVE LOVE this recipe. My husband always has a smile on his face when I make it. I use light butter and fat free sour cream though when making this delicous cake!! This takes away calories and fat! Def. let the cake cool before taking it out as it crumble out. I take a spatula and loosen the cake from the pan before taking it out though. Also, not a bad thing to make to make your house smell great!"
"Very good! I have made twice already - very buttery but good."
"This was one of the best cakes I have ever baked. I had no trouble with it but I use a stone wear bundt pan."
"Already made this 3 times! I leave out the pecans and have substituted strawberry greek yogurt for the sour cream and added chopped fresh strawberries to the middle layer of brown sugar cinnamon with the most INCREDIBLE result! So moist and delicious (both as is and w/changes)."
"I have made this cake three times and have had absolutely no problems with it. I used a fluted bundt cake pan and it did not fall. ASome of you complained that the pecan mixture came off but mine didn't. Maybe I was just lucky. It is very moist and delicious cake. I hope some of you try again."
"I thought this cake was easy to make and I had most of the ingredients already at home. I too was surprised about how much of the topping fell off the bottom. Next time I think I will save a little of the batter to put on the bottom layer of the nuts. My husband also requested a glaze/frosting drizzled on it so I made the buttercream frosting recipe on the side of the confectioner's sugar box (1/2 recipe) and drizzled that over the cake. YUM!"
"Hi, after reading your comments, this recipe has been re-evaluated in the Taste of Home Test Kitchen and I have a few suggestions when making this coffee cake. First, the crumb topping is so delicious, it's a shame when much of it falls off. Try patting the crumb mixture onto the batter, pressing it onto the cake lightly before baking. Second, because this recipe only has 5 cups of batter and it is baked in a 10 inch bundt pan, it will be a shorter cake--only about 2 inches tall. Next, check the expiration dates on the baking powder and soda. It's best to replace these items annually. Also, as everyone's oven bakes differently, be sure that a toothpick comes out clean in the center of the coffee cake before removing the cake from the oven. This cake bakes about 50 minutes but may need an additional 5 or more minutes in some ovens. Lastly, be sure to allow at least 10 minutes of "set" time before inverting the warm cake and removing it from the pan to cool completely. I hope you enjoy this coffee cake and try other reicpes on the Taste of Home website.Pat SchmelingFood Editor / Taste of Home"
"My cake fell too! Wow! My thought was that it might have been the pecan mixture that you sprinkle on top of the cake (and ends up being the bottom)????? Any of you that did not use pecans - did your cake fall?"
"Mine fell, too! I was certain it was my oven so I had my husband buy a new heating element! I loved the taste, but something is just not right if it is falling on all of us!"
"I am a cake baker from way back. I have never had a cake fall on me. This cake fell!!!Can someone tell me WHY??? The cake has potential: good taste. But who wants to waste time and money on a cake that is this unpredictable--unless someone can tell me how to correct the problem. Thank you for your help. Gretchen White, Atlanta, GA"
"Very moist & tasty. Relatively uncomplicated, with everyday ingredients. Reheats well, too.For those whose cake fell: were you using a 10" fluted tube pan?"
"This cake fell, presentation terrible but taste is great. Is the recipe correct?"
"we all loved it, very easy to make and the taste was just awesome. mmmmm good"
"As the nuts are on top of this cake, how do u turn it onto a wire rack w/o the nuts falling everywhere?"
"Moist texture, left out pecans, we all loved it!"
"Moist texture, we all loved it!"
"I have not made this coffee cake in a long time I once had the receipe. but i lost it it was Excellent!!!!!"
"i made this yesterday and it fell...are you sure the amount of ingredients is correct?"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.