Moist Sour Cream Bundt Cake (Easy Cinnamon Streusel Coffee Cake)

A cinnamon streusel filled sour cream coffee cake with glaze drizzled.

5 from 3 votes

Moist Sour Cream Bundt Cake (Easy Cinnamon Streusel Coffee Cake)

This Sour Cream Bundt Cake recipe is a family favorite! This coffee cake is the perfect marriage of rich, moist cake and a cinnamon-sugar filling that will have everyone reaching for seconds.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Keyword: sour cream bundt cake

Servings: servings

Calories: 332kcal

Author: Deanne Frieders

Equipment

9.5" inch bundt pan
nonstick cooking spray

Ingredients

For the crumb filling

½ cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

For the bundt cake

½ cup salted butter room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream

For the glaze

1 cup powdered sugar
2-4 Tablespoons warmed whole milk

Instructions

Preheat the oven to 350°F. Grease a 9" bundt pan with non stick cooking spray.
Make the streusel topping: To prepare topping, mix 1 teaspoon cinnamon and ½ cup granulated sugar together in a small bowl. Add in 1 teaspoon vanilla extract & mix until fully incorporated.
Once this is mixed, set aside 3-4 Tablespoons of this mixture for the later in the recipe.
In a large bowl cream ½ cup butter & 1 cup granulated sugar with an electric mixer or stand mixer until light and fluffy. Beat in 2 eggs and 2 teaspoons vanilla extract.
Combine the dry ingredients: In separate bowl combine 2 cups all-purpose flour, 1 teaspoon baking powder and 1 teaspoon baking soda.
Alternate adding the dry ingredients and 1 cup sour cream to the creamed butter mixture. Mix until everything is combined, scraping the sides with a rubber spatula. Do not over mix or your cake will be tough.
Spoon half the cake batter into a greased bundt pan (9" in diameter) and spread evenly using a spatula. The mixture will be thick.
Sprinkle the topping mix (minus 3-4 Tablespoons reserved) over the batter (try to keep the filling away from center of bundt pan, to avoid it sticking to the pan after baking.
Pour the remaining batter into the pan and smooth again using a spatula. Top with the remaining cinnamon streusel mix.
Bake for 35-40 minutes or until a toothpick inserted into the center of the bundt pan comes out clean. Cool completely.
Make the glaze: Place 1 cup powdered sugar in a small bowl. Add warmed milk, one tablespoon at a time to reach the desired consistency (like a bottle of glue). Drizzle over the cooled cake.

Notes

Substitutions:

Greek yogurt can be used for all or a portion of the sour cream.
Half and half can be used for the icing in place of whole milk.

Baking time: Check the cake around the 35 minute mark, and if more time is needed (to ensure cake is fully cooked through, including the center), add by 5 minute increments.

To freeze cake: Wrap cooled cake tightly with plastic wrap. Thaw cake at room temperature before serving.

To make as a loaf: Use the same ingredient. Layer as instructed in a 9x5" loaf pan. Increase the baking time by 10 minutes.

Nutrition