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

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Average Rating:
  • Eleanor
    Feb 10, 2021

    This cake is so delicious and with just the right amount of sweetness. My family enjoyed it

  • Josie
    Oct 24, 2020

    Very flavorful, but rather thick batter that was not pourable, so I spooned into bundt pan ( even added extra egg to make batter less thick) . Truly loved the flavor and moistness. I will attempt again but might add small amount of milk to make batter a bit thinner and also adding 3 large eggs instead of two.

  • tamarapearson
    Aug 16, 2020

    So good! Just the right amount of sweetness.

  • Maria
    Jun 11, 2020

    This is a no-fail coffee cake that is fabulous every time and quite versatile. I have made it in a bundt, cupcake and square pans, all equally as great. I double the filling - for bundt I triple because I add some at the bottom of the pan so there will be some on top of the finished cake. I have added cinnamon chips to the batter, also great; I wouldn't hesitate to play with add-ins as long as it wouldn't change the liquid ratio. I have subbed yogurt for sour cream in a pinch and Rum Chata for vanilla in a pinch. It is always moist, nice amount of sweet, a tender crumb and just right density. I'll never use another recipe for coffee cake, this is a true keeper.

  • Katie M. T.
    Jan 26, 2020

    Fantastic. Very moist

  • sd20
    Jan 18, 2020

    We thought this was a little to dry, flavor and easy of making was good.

  • juicyfruit007
    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"?

  • Loiscooks
    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

  • squeaki73
    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....

  • nightskystar
    Nov 14, 2014

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