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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12 Responses to “Spiced Caramel Apple Pie”

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    1
    amanda @ fake ginger — October 15, 2010 at 12:08 pm

    I think I use my apple corer once a month but the time it saves me is so worth storing it!

    The pie looks beyond delicious. I haven’t been feeling apple desserts this year but this is one I could get into.

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    2
    Sarah — October 15, 2010 at 1:12 pm

    I am making Thanksgiving dinner for the first time this year and I think this pie is definitely going to make it to my table!

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    3
    Jen — October 15, 2010 at 3:59 pm

    This pie would def be great for Thanksgiving dinner Sarah!

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    Cara! — October 15, 2010 at 4:00 pm

    This pie looks incredible! My husband loves apple pie and I am planning on making this for him!

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    Boston Food Diary — October 15, 2010 at 5:49 pm

    Um seriously-this looks ridiculous! I always think that my moms apple pie is the best but…

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    Megan — October 15, 2010 at 8:38 pm

    I’m not a huge fan of apple pie (I make it for a certain someone I live with), but an apple pie with a crisp-like topping and spiced filling is one I could definitely get behind.

    And I seriously want one of theose peeler/corer/slicer things. Every year I go to Freeport and inevitably someone in LL Bean is demo-ing one.

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    Alisa — October 16, 2010 at 9:44 am

    Now that’s a delicious apple pie!I saw your blog from the foodie blog roll and I like what you have here.if you won’t mind I’d love to guide Foodista readers to this post.Just add the foodista widget at the end of this post and it’s all set, Thanks!

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    newlywed — October 16, 2010 at 1:28 pm

    Looks delcious! I love my apple peeler/corer/slicer machine. I use it for crisps, apple cakes, applesauce, etc. My husband packs my lunch too…it is nice to be spoiled!

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    becksterslaboratory — October 17, 2010 at 12:35 am

    We LOVE apple desserts in our house…I’ve bookmarked this delicious looking pie and will try it soon! : )

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    tobiascooks! — October 17, 2010 at 5:02 pm

    Beautiful treat. Look so yummy.

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    nutmegnanny — October 21, 2010 at 2:36 am

    Ok it’s been decided….I’m making this for Thanksgiving! Amazing!!!

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    Eliana — October 21, 2010 at 8:25 pm

    What an awesome twist on apple pie! It looks stellar Jen. Bravo!

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