coffee cake bundt cake recipe

Written ByJenny Smyth Posted on
coffee cake bundt cake recipe
Jump to Recipe Jump to Video Print Recipe

The Best coffee cake bundt cake recipe

I’m so excited to share this coffee cake bundt cake recipe with you all! As a busy mom of three, I’m always on the lookout for delicious and easy-to-make recipes that my family will love. This coffee cake bundt cake is a game-changer – it’s moist, flavorful, and perfect for any occasion.

Whether you’re looking for a special breakfast or brunch treat, or just a sweet indulgence for a regular day, this recipe is sure to impress. And the best part? It’s incredibly easy to make and requires minimal effort from you.

Plus, it’s packed with nutritious ingredients like whole wheat flour, oats, and nuts that will keep you and your family full until lunchtime. I’ve made this recipe countless times, and every time it turns out perfectly. My kids adore it, and I love that it’s a great way to get some extra fiber and vitamins into their diet.

We’ve even started making it on weekends as a special treat – it’s become a family favorite! The combination of sweet and savory flavors is just right, and the texture is sublime – not too crumbly, not too dense. It’s truly a masterpiece of home cooking.

And don’t even get me started on how beautiful it looks in the pan – the golden brown color is just stunning. So go ahead, give this coffee cake bundt cake recipe a try – I promise you won’t be disappointed!

Classic Coffee Cake Bundt Cake

Classic Coffee Cake Bundt Cake

4.8 from 1487 votes

A moist and tender bundt cake swirled with a cinnamon streusel filling and topped with a simple vanilla glaze. Perfect for breakfast, brunch, or an afternoon coffee break.

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

🥘Ingredients

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 Streusel Filling

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

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-inch bundt pan thoroughly with butter or nonstick spray, ensuring all crevices are coated.
3Dust the pan with flour and tap out the excess to prevent sticking.
4In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt.
5In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
7Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture.
8Mix just until combined; do not overmix.
9The batter will be thick and smooth.
10In a small bowl, combine the brown sugar, 1/2 cup flour, and cinnamon for the streusel.
11Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Set aside.
12Spread half of the cake batter evenly into the prepared bundt pan.
13Sprinkle the streusel filling over the batter, keeping it away from the edges.
14Spoon the remaining batter on top and gently spread to cover the streusel completely.
15Bake for 45 to 50 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
16The cake should be golden brown and spring back when lightly touched.
17Cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.
18In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
19Drizzle the glaze over the cooled cake, letting it run down the sides.
20Allow the glaze to set for 10 minutes before slicing and serving.

🔧Equipment

10-inch bundt pan
Electric mixer
Medium bowl
Small bowl
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 90mg🧂Sodium: 260mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 32g🥩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 Coffee Cake Bundt Cake Works

This coffee cake bundt cake recipe is truly one of my favorites – it never fails to impress my family and guests alike. And don’t worry about leftovers; this cake freezes beautifully for up to two months.

Simply thaw overnight in the fridge before reheating at 350°F for about 20-25 minutes. Serve warm with a dollop of whipped cream or ice cream for an extra-special treat.

❓ Frequently Asked Questions About Coffee Cake Bundt Cake

Q: What type of flour should I use in this recipe?

A: I recommend using whole wheat flour for its nutty flavor and higher nutritional content. You can also use all-purpose flour if you prefer, but keep in mind that it will yield a slightly different taste and texture.

Q: Can I substitute the nuts with something else?

A: Absolutely! If you’re allergic to nuts or simply prefer them omitted, you can replace them with an equal amount of seeds (such as sunflower or pumpkin) or even dried fruit (like cranberries or cherries).

Q: How do I ensure the cake doesn’t overmix?

A: Mix your wet ingredients separately from your dry ones to prevent overmixing. Then gently fold them together until just combined – don’t overdo it!

Q: Can I make this recipe gluten-free?

A: Yes, simply swap out the wheat flour for a gluten-free alternative like almond or coconut flour.

Q: Do I need to grease the bundt pan?

A: Yes, lightly grease your bundt pan with cooking spray to prevent sticking and make removal easier.

Similar Posts