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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25 Responses to “Cream Cheese Pound Cake Bundt”

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    1
    Eva @ Eva Bakes — April 24, 2013 at 7:28 am

    What a beautiful bundt cake!

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    Shannon — April 24, 2013 at 8:13 am

    I definitely don’t make bundt cakes enough given those attributes 🙂 this looks absolutely wonderful and I can imagine so many ways to change it up!

    • beantownbaker — April 24th, 2013 @ 1:49 pm

      Oh yea, you could definitely add some spices (i’m thinking cardamom or cinnamon), some extracts or oils, citrus zest, fresh fruit… You could really adapt this recipe however you want.

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    Sarah C — April 24, 2013 at 8:57 am

    So I was just thinking I needed an easy bundt cake dessert to take along with a freezer meal I’m making for a new mom friend, and lo and behold, you post this. You just saved me an hour of searching through recipes (though now what will I do at work). I’m also excited to use the vanilla beans I bought and then never put in the vodka to make extract (hopefully they’re still usable).

    I do have a question in all my rambling. You said to grease the bundt cake pan with butter, and I usually have the Pam for Baking on-hand. Do you think that butter works better in a bundt pan than the spray? Occasionally I have a heavier cake like this stick to the pan, and I’m wondering if it’s because I didn’t grease with butter.

    • beantownbaker — April 24th, 2013 @ 1:52 pm

      I’m sure your vanilla beans would still be usable, although I do recommend making that vanilla extract some time. It’s definitely worth the (minimal) effort.

      I have made bundts using both butter or Pam for Baking. Using Pam is definitely easier, especially with all the curves in the bundt pan. Although 9 times out of 10, I use butter and spread it with my hands. It’s kind of fun. For this bundt, I used butter and it popped right out. Let me know how it goes if you use Pam.

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    Erica @ In and Around Town — April 24, 2013 at 9:45 am

    The the look of the frosting on the cake – bundt cakes are my go to when I need to make a cake for the exact reasons you say, nice and easy.

    • beantownbaker — April 24th, 2013 @ 1:53 pm

      The frosting tastes even better than it looks. Man I wish I had a piece of this guy today…

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    Rosie @ Blueberry Kitchen — April 24, 2013 at 9:55 am

    Your cake looks stunning, I love the look of the texture and the vanilla bean glaze. You’re making me sad I don’t have bundt pan!

    • beantownbaker — April 24th, 2013 @ 1:54 pm

      You should definitely get one! A friend of mine gave me my pan almost two years ago for my birthday and I had to make room for it in our tiny Boston kitchen. It was worth the effort. Now that I have a bigger kitchen, space isn’t an issue, but I’m still so glad I have that pan.

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    Michelle — April 24, 2013 at 10:41 am

    I’ve been looking for a bundt cake recipe recently and my husband has been asking for (another) pound cake. THANK YOU!

    • beantownbaker — April 24th, 2013 @ 1:54 pm

      Glad I could help 🙂

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    Ashley Bee (Quarter Life Crisis Cuisine) — April 24, 2013 at 11:14 am

    Yesterday I found vanilla beans for CHEAP at the grocery store–but they refused to let me buy them because they were expired!! It was the saddest day. This bundt looks amazing. My only tangle with a bundt cake was when I tried to do the Pinterest thing where you put two together to make a pumpkin… frosting disaster. Oh well.

    • beantownbaker — April 24th, 2013 @ 1:55 pm

      WHAT?!? I’ve never heard of that. Oh I’ve seen that where you put two together to make a pumpkin. Never tried it myself though…

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    tracy {pale yellow} — April 24, 2013 at 3:13 pm

    I understand your love for bundt cakes! i don’t own one and I’m so envious of all the wonderful looking bundt cakes out there. I pin all the recipes, yet I still haven’t bought myself a pan. That clearly needs to change soon!

    • beantownbaker — April 25th, 2013 @ 7:48 am

      You should definitely get one! I got mine from a friend for my bday almost two years ago and I’m so happy she got it for me 🙂 A lot of people have commented that they don’t have a bundt pan. Maybe I should do a giveaway on here for one…

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    Julie @ Julie's Eats & Treats — April 24, 2013 at 3:54 pm

    I love Bundt Cakes too. They are so easy and they end up looking fancy! With cream cheese it I bet it’s perfect!

    • beantownbaker — April 25th, 2013 @ 7:50 am

      Aren’t bundts the best 🙂

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    Audra | The Baker Chick — April 24, 2013 at 9:46 pm

    Your bundt looks wonderful! I’m so glad you loved this recipe as much as I did! 🙂

    • beantownbaker — April 25th, 2013 @ 7:50 am

      Me too! Thanks for posting it or I might not have found it!

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    Nutmeg Nanny — April 27, 2013 at 8:14 am

    I love bundt cakes 🙂 yours looks beautiful! I’ve got to try this recipe.

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    Brooke Schweers — April 28, 2013 at 6:42 pm

    I have never made a bundt cake but this post makes me want to go out and by a bundt tin! A lovely and delicious looking cake 🙂

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    Sarah C — May 1, 2013 at 9:11 pm

    Update: I made this for my new mom friend and it turned out great. I used Pam on the bundt pan and the cake slid right out and was beautifully golden. Granted I sprayed GENEROUSLY, so that may have helped. The vanilla beans were also amazing in the glaze and I can’t wait to use them in more recipes!

    • beantownbaker — May 2nd, 2013 @ 9:03 am

      Glad to hear it worked out for you!

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    ErinsFoodFiles — May 6, 2013 at 4:12 pm

    I LOVE bundt cakes! This looks great!

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