Description
This Bundt Coffee Cake is a moist and flavorful dessert featuring layers of cinnamon sugar and crunchy walnuts, all baked to perfection in a classic Bundt pan. The use of sour cream ensures a tender crumb, making it an ideal treat for breakfast, brunch, or a coffee break.
Ingredients
Cake Batter
- 1 cup butter, softened
- 2 ¾ 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 full-fat sour cream
Cinnamon Sugar Walnut Layer
- 2 tablespoons ground cinnamon
- ½ cup chopped walnuts
- ¾ cup white sugar (for the cinnamon sugar mixture)
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 10-inch tube or Bundt pan thoroughly, then set it aside to be ready for the batter.
- Make cinnamon sugar walnut mixture: In a small bowl, combine ¾ cup of white sugar with the ground cinnamon and chopped walnuts. Mix well and set aside for layering.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter together with 2 cups of white sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add eggs and vanilla: Add the eggs one at a time to the creamed butter mixture, beating well after each addition to ensure full incorporation. Then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of leaveners and seasoning.
- Mix batter: Alternate adding the dry ingredients and sour cream to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined to maintain cake tenderness.
- Assemble layers in pan: Spoon one-third of the batter into the prepared Bundt pan, then sprinkle one-third of the cinnamon sugar walnut mixture on top. Repeat this process two more times, creating three layers of batter separated by cinnamon sugar walnut layers.
- Bake the coffee cake: Place the Bundt pan in the preheated oven and bake for 60 to 70 minutes. Check doneness by inserting a toothpick near the center; it should come out clean when the cake is done.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, flip the cake out carefully onto a wire rack to cool completely before slicing and serving.
Notes
- Make sure all ingredients like eggs and butter are at room temperature for better mixing and cake texture.
- To prevent sticking, grease the Bundt pan thoroughly and dust with flour before adding batter.
- You can substitute walnuts with pecans if preferred.
- This cake pairs wonderfully with a cup of coffee or tea.
- Store leftover cake wrapped in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
