This Bundt Coffee Cake recipe has a warm, comforting flavor. It’s sweet and moist, topped with a powdered sugar glaze. It is easy to make and can be customized with different flavors and toppings.
If you love a beautiful bundt cake, try my Chocolate Chip Bundt or my Cinnamon Bundt Cake.
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Why this Sour Cream Coffee Cake Recipe is a Keeper
This breakfast cake is a great recipe to make for a gathering. With a swirl of cinnamon, vanilla, and sour cream, this cake is super moist and easy to make. Here are a few reasons why this delicious cinnamon cake with vanilla glaze is the best coffee cake I have ever made:
- Easy Ingredients: All of the ingredients for this cinnamon swirl cake can be found in your kitchen or grocery store.
- Delicious Flavor: This cinnamon Bundt cake makes a warm, comforting breakfast.
- Freezes Well: Make this sour cream coffee cake Bundt, then freeze it for later.
- Can Feed a Crowd: This Bundt coffee cake with sour cream is great for family gatherings or holidays.
Can I Substitute Greek Yogurt for Sour Cream?
You can use Greek yogurt instead of sour cream in this Bundt cake recipe. It adds moisture, while helping balance the sweet flavors.
Ingredient Notes for Cinnamon Crumb Bundt Cake
- Sour Cream: Use your favorite sour cream brand to add moisture to this tender cake. You can also use cottage cheese.
- Powdered Sugar: Use powdered sugar to make the glaze on top of the sour cream Bundt coffee cake.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for Delicious Coffee Cake
- Make Ahead: Once it has cooled completely, wrap the cake tightly in plastic wrap and store it at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Special Equipment Needed for Moist Coffee Cake
- Greased Bundt Pan: Make the cake in a Bundt cake pan for this recipe.
Pro Tip for the Cake Batter
Overmixing can lead to a tough cake. Mix just until the ingredients are combined.
How to Make Bundt Coffee Cake with Streusel Crumb Topping
These are the basic steps for making this easy recipe for Bundt cake. Refer to the full, printable recipe card below for detailed instructions.
1. Mix the Ingredients and Add Sour Cream
Cream the butter and sugar together in a large bowl, using an electric mixer fitted with a paddle attachment, until light and fluffy. Add the eggs one at a time, then mix in vanilla extract in a separate bowl. Whisk together flour, baking soda, and baking powder. Gradually add the flour mixture to the butter mixture in two parts, alternating with sour cream, and briefly mixing after each addition. Preheat the oven to 350 degrees F.
2. Pour Cake Batter in the Pan
Pour half of the batter in the pan. Combine cinnamon and sugar in a small bowl, then sprinkle this onto the batter. Add the remaining batter to cover the filling.
3. Bake the Cake
Bake the cake for 40 to 50 minutes, or until a toothpick comes out of the center comes out clean. Allow the cake to cool for 5 minutes, then remove the cake from the pan and transfer the cake to let it cool completely on a wire rack. Whisk powdered sugar and milk in a mixing bowl until smooth, and drizzle over the cooled cake. Place the cake on a serving dish It is best to serve the cake warm or at room temperature.
How to Store, Reheat and Use Leftovers
- Storing: Wrap and store the cake at room temperature, or in an airtight container in the fridge.
- Reheating: Reheat the cake in the oven or microwave until warmed through.
- Using Leftovers: Coffee cake can be stored for up to 2 days after storing at room temperature, or 4 days after being refrigerated. Even wrap and freeze half the cake for later.
Variations and Substitutions for Classic Cinnamon Cake
- Fruit: Top with fresh berries (blueberries, raspberries, or blackberries) or sliced peaches.
- Crumb Cake: Make a cinnamon streusel coffee cake. Mix together cinnamon sugar and butter to make the streusel. Put some in the cake batter, then scatter the remaining streusel on top of the cake.
- Cream Cheese Frosting: Frost the cake with a creamy cream cheese frosting.
Recipe FAQs
Serve this recipe with other brunch recipes, like this chocolate cottage cheese breakfast bowl, maple bacon French toast rolls, or baked apple oatmeal.
Yes; you can use a regular baking pan if you want, or try a different shape. I’ve made it several different ways.
If your cake is dry, you may have overbaked it. Bake the cake until a toothpick inserted into the center of the cake comes out clean.
Expert Tips for Making this Favorite Recipe
- Use Cold Butter: Cold butter helps to create a flaky streusel topping.
- Don’t Overbake: Overbaking can dry out the cake. Check for doneness at the 45-minute mark.
- Serve Warm: Serve the coffee cake warm with a pat of butter and a cup of coffee or tea.
- Different toppings: try a brown sugar and cinnamon topping for a different topping.
Sour Cream Bundt Coffee Cake
Equipment
- 2 Small Bowls
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Ingredients
- 1 ½ cups White Sugar
- ¾ cup Butter, room temperature
- 3 Large Eggs
- 1 teaspoon Vanilla Extract
- 2 ½ cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 cup Sour Cream, or cottage cheese
- ¼ cup White Sugar
- 1 tablespoon Ground Cinnamon
- 1 cup Powdered Sugar
- 2 tablespoons Milk
Instructions
- Cream sugar and butter together in a large bowl using an electric mixer until light and fluffy.
- Beat in eggs one at a time, ensuring each is well incorporated.
- Mix in vanilla in a separate bowl, whisk together flour, baking soda, and baking powder.
- Gradually add this mixture to the butter mixture in two parts, alternating with sour cream, briefly mixing after each addition.
- Pour half of the batter into the greased Bundt pan. Combine sugar and cinnamon in a small bowl, then sprinkle this mixture over the batter in the pan.
- Add the remaining batter in heaping spoonfuls over the filling, covering it as best as possible.
- Bake in a preheated oven at 350ºf until a toothpick inserted into the center comes out clean, for 40 to 50 minutes.
- Allow the cake to cool on a wire rack for 5 minutes, then carefully invert it onto a serving plate or cooling rack.
- Let it cool completely. While the cake is cooling, add the powered sugar and milk into a mixing bowl and whisk until smooth. Drizzle the glaze over the cooled cake.
Christina’s Notes
- Use Cold Butter: Cold butter helps to create a flaky streusel topping.
- Don’t Overbake: Overbaking can dry out the cake. Check for doneness at the 45-minute mark.
- Serve Warm: Serve the coffee cake warm with a pat of butter and a cup of coffee or tea.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.