Sour Cream Coffeecake Bundt

You guys remember Mary from The Food Librarian, right? She was featured on Friday Favs a couple months ago. You might remember the Coffee Cake Bundt that she made for her guest post. It’s actually kind of funny that I made a Coffee Cake Bundt for her I Like Big Bundts. I hadn’t even realized that until I sat down to write this post.

But back to the bundts. You see, Mary is obsessed with bundts. She has bundt pans in every shape and size. For the third year in a row now, Mary has been featuring a different bundt cake recipe for the 30 days leading up the November 15th. Why November 15th? Because tomorrow is National Bundt Day!

I love seeing the bundt cake recipes come up every day. And every time I see that “I Like Big Bundts” logo (which was designed by justJENN), I start singing Sir Mixalot. It’s just so dang catchy!

This Coffecake Bundt was delicious. Although I have a major complaint about the recipe. See all that delicious topping in the pan there? Well it didn’t stick to the cake. So when it got flipped over to be de-bundted, about 90% of that topping just spilled onto the table. If I were to make it again, I’d stir the topping into the last cup or so of batter so that it would actually stick.

I am glad that I was able to finally participate in I Like Big Bundts. For the longest time, I didn’t have a bundt pan because I simply couldn’t find anywhere to put one in my kitchen. Then my good friend Aimee gave me one for the big 3-0 and we made room for this beauty! I can’t wait to start using it more.

Two Years Ago:
Three Years Ago: Boston Baked Beans in the Crockpot

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Sour Cream Coffeecake Bundt

Ingredients:

For the Streusel
3/4 cup flour
3/4 cup sugar
1/2 cup brown sugar
2 Tbsp cinnamon
2 Tbsp cold unsalted butter
1 cup pecans, chopped

For the Cake
4 large eggs
1 1/2 cup sour cream
1 Tbsp vanilla
2 1/4 cups flour
1 1/4 cups sugar
1 Tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 1/2 sticks unsalted butter, softened but still cool, cut into 1 inch cubes

Directions:

For the Streusel
Process the flour, granulated sugar, 1/4 cup of the brown sugar, and the cinnamon in a food processor. Transfer 1 1/4 cups of this mixture to a small bowl and stir in the remaining 1/4 cup brown sugar; set aside.

Add the butter and pecans to the remainig dry ingredients in the food processor bowl. Process the mixture until the nuts and butter have been broken down into small pieces, about ten pulses. Set aside.

For the Cake
Adjust an oven rack to the lowest position and heat the oven to 350 degrees. Grease a tube pan. Combine the eggs, 1 cup of the sour cream, and the vanilla in a medium bowl. In the bowl of a standing mixer, combine the flour, sugar, baking powder, baking soda, and salt at low speed, about 30 seconds. Add the butter and remaining 1/2 cup sour cream and mix at low speed until the dry ingredients are moistened. Increase to medium speed and beat 30 seconds.

Scrape down the sides of the bowl with a rubber spatula. Decrease the mixer speed to medium low and slowly incorporate the egg mixture in 3 additions, beating for 20 seconds after each addition and scraping the sides of the bowl as necessary. Increase the speed to medium-high and beat for 1 minute.

Add 2 cups of the batter to the prepared pan. With an offset spatula or rubber spatula, smooth out the surface of the batter. Sprinkle with 3/4 cup of the streusel filling. Drop 2 cups o the batter over the struesel, spread evenly, and then add the remaining struesel filling. Top with the remaining batter and then the streusel topping (with butter and nuts).

Bake for 50 to 60 minutes. Cool cake for 30 minutes, then invert and remove from tube pan.. Cool or 2 more hours, then serve.

Recipe from Honey and Butter

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14 Responses to “Pink Lemonade Cupcakes”

  1. #
    1
    lifeoftheparty — August 21, 2009 at 1:26 pm

    Thanks for sharing this recipe! My mom is doing the Avon Walk for Breast Cancer this fall and I’m going to make some of these to sell at her fundraiser. They look delicious and summery!

  2. #
    2
    oneordinaryday — August 21, 2009 at 5:04 pm

    These look perfect to take along to a cookout or picnic. Great summer flavor.

  3. #
    3
    Katrina — August 21, 2009 at 7:50 pm

    These look great to me! Yum!

  4. #
    4
    Jelli Bean — August 21, 2009 at 8:59 pm

    I love lemon cupcakes! Yummy and oh so cute!

  5. #
    5
    Carrie — August 21, 2009 at 10:51 pm

    I love pink lemonade but I agree it’s a summer dessert.

  6. #
    6
    nutmegnanny — August 22, 2009 at 12:58 am

    These look awesome! You are creative:)

  7. #
    7
    akdilcher — August 22, 2009 at 3:24 am

    Totally going to try these…maybe make up a similar version with limeade and green frosting…hmmm…

  8. #
    8
    Jennifer — August 22, 2009 at 11:08 pm

    These are so cute!!! And the lemonade kick is perfect for last minute summer get togethers!

  9. #
    9
    Jade — August 31, 2009 at 1:59 pm

    These are so cute. How can your husband say they are to sweet. Is that possible!

  10. #
    10
    Bridget — August 31, 2009 at 2:30 pm

    I feel like I can almost taste these…and they are so pretty!!!

    Thank you for linking them to Flavor of the Month! 🙂

  11. #
    11
    Melissa — August 31, 2009 at 2:53 pm

    These cupcakes sounds extra yummy! Can’t wait to try the recipe. Thanks for sharing.

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    Dorothy — August 31, 2009 at 3:22 pm

    Is it just me, or does pink lemonade taste better than regular? I don’t consider myself a girly gal, but I love pink stuff! Your cupcakes look wonderful! 🙂

  13. #
    13
    Cindy — September 3, 2009 at 1:36 pm

    great idea!!!

  14. #
    14
    aly — September 10, 2010 at 9:32 pm

    thanks for the recipe! i shared it on my blog here and linked back to you! so yummy!!!

    http://funshinealy.blogspot.com/

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