Sour Cream Bundt Coffee Cake

This Bundt Coffee Cake recipe has a warm, comforting flavor. It’s sweet and moist, topped with a powdered sugar glaze. It is easy to make and can be customized with different flavors and toppings. This breakfast cake is a great recipe to make for a gathering. With a swirl of cinnamon, vanilla, and sour cream, this cake is super moist and easy to make.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 12 Servings

Calories: 425 kcal per serving

Ingredients

1 ½ cups - White Sugar
¾ cup - Butter
3 - Eggs
1 tsp - Vanilla Extract
2 ½ cups - All Purpose Flour
1 tsp - Baking Soda
1 tsp - Baking Powder
1 cup - Sour Cream, or cottage cheese
¼ cup - White Sugar
1 tbsp - Ground Cinnamon
1 cup - Powdered Sugar
2 tablespoons - Milk

Instructions

Cream sugar and butter together in a large bowl using an electric mixer until light and fluffy.
Beat in eggs one at a time, ensuring each is well incorporated.
Mix in vanilla in a separate bowl, whisk together flour, baking soda, and baking powder.
Gradually add this mixture to the butter mixture in two parts, alternating with sour cream, briefly mixing after each addition.
Pour half of the batter into the greased Bundt pan. Combine sugar and cinnamon in a small bowl, then sprinkle this mixture over the batter in the pan.
Add the remaining batter in heaping spoonfuls over the filling, covering it as best as possible.
Bake in a preheated oven at 350ºf until a toothpick inserted into the center comes out clean, for 40 to 50 minutes.
Allow the cake to cool on a wire rack for 5 minutes, then carefully invert it onto a serving plate or cooling rack.
Let it cool completely. While the cake is cooling, add the powered sugar and milk into a mixing bowl and whisk until smooth. Drizzle the glaze over the cooled cake.

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