Bundt Coffee Cake
This Bundt Coffee Cake is irresistibly moist and bursting with warm cinnamon flavor, perfect for breakfast or an afternoon treat!
Equipment
- Bundt pan
- Mixing Bowls
- Electric Mixer
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
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
Directions
- Preheat your oven to 350°F (175°C). Grease and flour your Bundt pan to prevent sticking.
- In a large mixing bowl, beat the softened butter and 1 ½ cups of sugar together using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined.
- Gently fold in the chopped walnuts using a rubber spatula until evenly distributed throughout the batter.
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a cooling rack. Let it cool completely before slicing and serving.
Notes
- Use room temperature ingredients to ensure a moist and fluffy cake.
- Feel free to substitute walnuts with pecans or almonds for a different nutty flavor.
- Store the cake in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.