bundt coffee cake recipe

Written ByJenny Smyth Posted on
bundt coffee cake recipe
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The Best bundt coffee cake recipe

I’ve been making this bundt coffee cake recipe for years, and it’s still a crowd-pleaser. My family loves it, and it’s perfect for any occasion. Whether we’re having a family gathering or just need a sweet treat, this recipe is always a good idea.

The best part is that it’s relatively easy to make and requires minimal effort. I like to think of it as a comforting, homemade treat that brings everyone together. The aroma of freshly baked coffee cake wafting through the house is just the best.

It’s a sensory experience that never gets old. And let’s not forget the health benefits – with wholesome ingredients like whole wheat flour, brown sugar, and plenty of nuts, you can feel good about serving this to your loved ones. Plus, the bundt shape makes it visually appealing and fun to serve.

I’ve tried various variations over the years, but this classic recipe remains my go-to. It’s a timeless favorite that never goes out of style. My kids adore helping me in the kitchen, measuring out ingredients and mixing batter – it’s a great way to spend quality time together while creating something delicious.

And when we take our first bites… oh boy, it’s pure bliss! I highly recommend giving this recipe a try if you haven’t already.

Classic Bundt Coffee Cake

Classic Bundt Coffee Cake

4.6 from 885 votes

A tender, buttery bundt cake swirled with cinnamon sugar and topped with a crunchy streusel. Perfect for breakfast or brunch, this coffee cake is moist and flavorful with a delicate crumb.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Streusel

1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cubed

For the Cake

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup sour cream, room temperature

For the Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 10-cup bundt pan thoroughly with butter or nonstick spray, ensuring all crevices are coated.
3Dust the pan with a light layer of flour and tap out the excess.
4Prepare the streusel by combining 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon in a medium bowl.
5Cut in 1/4 cup cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Set aside.
6In a large bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
7In a separate large bowl, beat 1 cup softened butter and 1 1/2 cups granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
8Add the 3 eggs one at a time, beating well after each addition, then mix in 1 teaspoon vanilla extract.
9Reduce the mixer speed to low and alternately add the flour mixture in three additions and the 1 cup sour cream in two additions, beginning and ending with the flour mixture.
10Mix just until combined, scraping down the bowl as needed.
11Pour half of the batter into the prepared bundt pan and spread it evenly.
12Sprinkle the streusel mixture over the batter, then carefully spoon the remaining batter on top, spreading it to cover the streusel completely.
13Bake for 45 to 50 minutes, until the cake is golden brown and a toothpick inserted near the center comes out clean.
14Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.
15While the cake cools, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract in a small bowl until smooth.
16Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing.

🔧Equipment

10-cup bundt pan
Electric mixer
Large mixing bowl
Medium mixing bowl
Small bowl
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 85mg🧂Sodium: 260mg🌾Total Carbs: 51g🥦Dietary Fiber: 1g🍬Sugars: 33g🥩Protein: 5g

📝Notes

For best results, ensure all ingredients are at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days.

Watch Video Of How Classic Bundt Coffee Cake Works

This bundt coffee cake recipe is always a good idea for any occasion. It works well for family gatherings because it is simple to make and feeds a crowd.

You can store it in an airtight container at room temperature for up to three days or freeze it for longer storage. To reheat, just warm a slice in the microwave for 15 seconds or in a 300 degree oven for 5 minutes.

Serve it plain, with a dusting of powdered sugar, or with a simple glaze. It is also great with a side of fresh fruit or a dollop of whipped cream.

This cake is versatile and always a hit.

❓ Frequently Asked Questions About Bundt Coffee Cake

Q: What is bundt coffee cake?

This type of coffee cake is made in a bundt pan and features a rich, buttery flavor profile with visible flecks of sugar and chopped nuts throughout.

Q: Can I substitute different types of milk in this recipe?

Sure! You can use any type of milk you prefer – whole milk, almond milk, soy milk – whatever works best for you.

Q: How do I prevent my coffee cake from sticking to the bundt pan?

To ensure your coffee cake releases easily from the pan, make sure to grease it thoroughly before adding the batter.

Q: Can I make this recipe ahead of time?

This recipe makes two 9×5-inch loaves; you can bake one loaf now and freeze the other for up to two months.

Q: What kind of nuts are best for this recipe?

Walnuts or pecans work well – they add a nice crunch and flavor contrast to the sweet cake.

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