Print Options

Back to Sour Cream Bundt Coffee Cake >

Include these items:

Select reviews >

Taste of Home Logo

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

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 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

Directions

  • 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.