Bundt Coffee Cake
This Bundt Coffee Cake is a must-try! Moist, flavorful, and perfect for any occasion, it combines rich butter and cinnamon for a delightful treat.
Equipment
- Bundt pan
- Mixing bowls
- Electric Mixer
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 1 cup butter softened
- 2 cups white sugar divided
- 4 eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sour cream full fat
- 2 tablespoons ground cinnamon
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly.
- Grease your Bundt pan thoroughly with butter or non-stick spray. This will help prevent the cake from sticking.
- In a large mixing bowl, combine the softened butter and 1 ½ cups of white sugar. Using an electric mixer, beat them together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the creamed mixture, alternating with sour cream. Begin and end with the flour mixture. Mix each addition until just combined.
- Gently fold in the chopped walnuts, being careful not to overmix.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, invert it onto a cooling rack to cool completely. Serve plain or with a light glaze if desired.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- If storing longer, wrap tightly in plastic wrap and refrigerate for up to a week.
- This cake can also be frozen for up to 3 months.