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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31 Responses to “Kentucky Butter Cake”

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    1
    Megan — May 1, 2013 at 7:04 am

    This sounds amazing! I’d be shocked if the people you manage don’t think you’re the best boss ever!

    • beantownbaker — May 1st, 2013 @ 7:56 am

      Ha, I’m ok with bribing them with baked goods into feeling that way 🙂

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    Eva @ Eva Bakes — May 1, 2013 at 7:40 am

    I wish my boss would do something like this for us. This cake sounds phenomenal! Anything that tastes like a donut gets an A+ from me!

    • beantownbaker — May 1st, 2013 @ 7:57 am

      I had a boss once who would bring a store bought cake and cut it into the same number of pieces as there were people at the meeting. And he made us sing. It was horrible.

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    Erica @ In and Around Town — May 1, 2013 at 8:38 am

    Definitely the best boss when you get homemade cakes that have been compared to a glazed donut! Congrats!!

    • beantownbaker — May 1st, 2013 @ 9:05 am

      Thanks 🙂 I am pretty lucky in that my team is pretty awesome too.

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    Tracy {Pale Yellow} — May 1, 2013 at 11:03 am

    Congratulations on the promotion! Your team sounds lucky to have you and this cake looks gorgeous!

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    Jill — May 1, 2013 at 4:24 pm

    Congratulations on the promotion!! This looks and sounds delicious!

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    chelsea @ serves two — May 1, 2013 at 10:22 pm

    oh my! a giant glazed donut in cake form??!! yes please! i am sort of curious though as to why it’s called a kentucky butter cake 🙂

    • beantownbaker — May 2nd, 2013 @ 9:04 am

      I have no idea why it’s called Kentucky butter cake. I did a quick Google search and it doesn’t look like anyone knows.

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    Sarah C — May 2, 2013 at 10:06 am

    I’m glad there’s no explanation as to why it’s called a Kentucky Butter Cake, because I am making this for a themed food fest at work next week, and I’m changing it to Hawaiian Butter Cake so that I don’t have to find another recipe. 🙂

    • beantownbaker — May 2nd, 2013 @ 12:07 pm

      I like the way you work 🙂

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    Kathy — May 2, 2013 at 10:50 am

    The staff meeting treat sounds like a regular monthly blog post…cant wait to see what is on deck next month

    • beantownbaker — May 2nd, 2013 @ 12:08 pm

      For sure! I have already started asking my team members who have May birthdays about what they’d like. One said anything with chocolate. One said anything but chocolate. So that’s going to be a challenge! Luckily I’m the only June birthday so I’m going to go all out for June!

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    Ashley Bee (Quarter Life Crisis Cuisine) — May 2, 2013 at 11:38 am

    Ever seen The Office? Hehe… they looove birthday parties! And that’s so sweet that you’re acknowledging your workers like that. I’m sure you’re a great boss!

    • beantownbaker — May 2nd, 2013 @ 12:08 pm

      Ha – if only we could all have parties like they do on The Office…

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    Shannon — May 2, 2013 at 2:48 pm

    best boss ever 🙂 this looks fantastic!! we have birthday buddies that we bring cake for, and it’s a pretty awesome tradition 🙂

    • beantownbaker — May 2nd, 2013 @ 4:13 pm

      Oh I like the birthday buddies idea! I’m not sure that would work for my team since it’s ~80% guys… I do joke that everyone needs a buddy cause sometimes I look around and can’t tell who we’re missing. It would be a lot easier to just ask if everyone’s buddy was here like when we were kids on field trips.

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    Brooke Schweers — May 3, 2013 at 7:40 pm

    Yum! Looks devine! Such a perfect looking cake and the glaze makes it look extra shiny and pretty!

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    Nutmeg Nanny — May 4, 2013 at 2:37 pm

    Oh, this is such a perfect looking cake 🙂

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    Laura Dembowski — May 5, 2013 at 11:13 am

    Oh, I so want a slice of this! Love cakes that are soaked with syrup. So yummy!

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    Angie — May 6, 2013 at 3:23 pm

    i made this on Friday for a brunch on Saturday. It was delicious and I got lots of compliments! I was surprised when i made it because there were no instructions about adding the butter to the batter. I assumed that the butter should be softened and mixed in, but I would’ve expected it to be mixed in earlier so that it would incorporate more fully. You might consider adding clarification to that step.

    • beantownbaker — May 6th, 2013 @ 5:46 pm

      Glad you enjoyed the cake. The second sentence in the second step talks about adding the butter. Are the instructions confusing?

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    ErinsFoodFiles — May 6, 2013 at 4:13 pm

    I think I’ve seen this recipe elsewhere on the interwebs… (of course my eye is drawn to anything Kentucky, my home state!) Glad to hear it’s so good!

    • beantownbaker — May 6th, 2013 @ 5:47 pm

      It’s definitely out there on the web! I couldn’t find any info about why it’s called Kentucky Butter Cake though. Do you know anything about it? Do you guys eat it in Kentucky?

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    claire — May 10, 2013 at 2:11 pm

    So the glaze is on the bottom of the cake correct? You don’t reserve any to pour over the top?

    • beantownbaker — May 13th, 2013 @ 8:24 am

      Yep, you pour it all in to the bottom of the cake while it’s in the pan.

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    Maggie Wells — September 9, 2013 at 9:14 pm

    Hi there! Wonderful cake. Just wondering — did you let the cake sit overnight with the syrup soaking?

    • beantownbaker — September 10th, 2013 @ 7:58 am

      Yep, I let the cake sit overnight after adding the syrup.

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