Sour Cream Coffee Cake Bundt Cake

This Coffee Cake Bundt Cake can be enjoyed at any time during the day, moist, cinnamony, and dripping with a luscious cream cheese glaze!

Coffee cake bundt cake is not just for breakfast—no coffee required! Plus, it’s made in a bundt pan, so it could also be considered a bundt cake.

The secret to a perfectly moist coffee cake is the addition of a LOT of sour cream in the batter. It might sound a little strange but trust me on this.

It is super moist, with a beautiful cinnamon swirl through the middle of it. I also used both almond extract and vanilla extract in the batter to give it a fun twist.

I’ve always seen it as a breakfast cake but this stuff is great for whenever. Any time I make a homemade coffee cake it gets devoured right then and there.

It really is great with a hot cup of coffee. Then again, it might be a great way to have a birthday cake. Ha!! I’ll have to think about that next time.

Maybe it’s one of your favorite things to start the day with. Maybe you just pull it out for special occasions. That cream cheese vanilla glaze will pull you in.

This Coffee Cake Bundt Cake is by far one of the BEST cakes I’ve ever tasted, and I’ve tasted a lot in my day!

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE COFFEE CAKE BUNDT CAKE:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• CAN I USE A 9X13 BAKING DISH?
• IS THERE COFFEE IN A COFFEE CAKE?
• TOOLS USED FOR SOUR CREAM COFFEE CAKE:
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Sour Cream Coffee Cake

1. With pantry staple ingredients, this cake is easy to mix.
2. This cinnamon swirl filling gives it an added layer of flavor.
3. You can make this in a 9″x13″ baking pan as well.

Coffee Cake Batter

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Unsalted butter, softened
• Almond extract
• Vanilla bean paste or vanilla extract
• Eggs
• Sour cream

For the Cinnamon Filling

• Light brown sugar
• Ground cinnamon

Cream Cheese Glaze

• Cream cheese, softened
• Powdered sugar
• Vanilla bean paste or vanilla extract
• Unsalted butter, melted
• Milk

Coffee Cake Batter:

1. Preheat oven to 350° F. Generously grease a bundt pan, set aside.
2. Whisk together the flour, baking soda, baking powder, and salt in a large bowl. Set aside.
3. In the bowl of a stand mixer (or with a hand mixer and a large bowl), cream together the softened butter and sugar until smooth.
4. Add the almond extract and vanilla extract and stir to combine.
5. Mix in the eggs one at a time until incorporated.
6. Alternating between the dry ingredients and the sour cream, add both to the mixer a little at a time until the batter is combined. Scrape the sides as needed.

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For the cinnamon filling:

1. Whisk the sugar and cinnamon together in a small bowl.

Cake Assembly:

1. Pour 1/3 of the batter into the greased bundt cake pan and smooth the top.
2. Sprinkle in half of the sugar filling.
3. Smooth another 1/3 of the cake batter on top.
4. Sprinkle the remaining cinnamon filling.
5. Finish off with the rest of the cake batter and smooth the top.
6. Bake for 60 minutes or until a toothpick inserted into the middle of the cake comes out mostly clean, a few crumbs are okay, any wet batter needs longer.
7. Place the bundt pan on a wire rack and let the cake cool for 20 minutes.
8. Very carefully flip the cake out onto the serving platter and let it continue to cool completely.

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Cream Cheese Glaze:

1. While the cake is cooling, make the glaze by whipping the cream cheese in a medium-sized bowl with a hand mixer until smooth.
2. Add the powdered sugar and vanilla bean paste and mix until combined.
3. Add the melted butter, and mix.
4. Add in the milk one tablespoon at a time until it reaches the consistency you like, it should be thick but still pourable.
5. Drizzle the cream cheese glaze on top of the cake and serve. It’s very good served slightly warm, or let it come down to room temperature, enjoy!

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CAN I USE A 9X13 BAKING DISH?

I make my sour cream coffee cakes into a bundt, that is the way I have always made it.

I think it makes a very pretty presentation this way.

But you can also make this in a 9×13 baking dish; you will need to adjust the cooking time a little, but not much; just check it after the 50-minute mark to see if a toothpick comes out clean.

IS THERE COFFEE IN A COFFEE CAKE?

When I was little, I thought a coffee cake was made with actual coffee, and I wanted no part of it!
But nope, coffee cakes don’t need any coffee at all. They just go great with your morning coffee, especially when they’re full of tender crumb and that sweet cinnamon streusel on top.

Now that I’m older, a moist cake with a hint of coffee flavor actually sounds amazing. And I also thought you could only eat coffee cake for breakfast. Wrong again! This delicious recipe is great any time of day.

Speaking of silly kid ideas… I once thought that to wear fake lashes or fake nails, you had to rip off your real ones first! Total weirdo moment, LOL.

Anyway, this easy cake is perfect whether you’re using a 10-inch bundt pan, loaf pan, or even a tube pan. With simple wet ingredients, a good electric mixer, and maybe a little help from the grocery store, you’ll have a favorite cake that the entire family will love. No coffee required.

TOOLS USED FOR SOUR CREAM COFFEE CAKE:

• Bundt cake pan
• Stand mixer
• Electric hand mixer
• Spatula
• Measuring cups
• Bowls
• Wire Rack
• Cinnamon
• Vanilla bean paste

ANY ADDITIONS?

Whether you’re enjoying it with morning coffee or all on its own, this easy coffee cake recipe is packed with rich flavor and a moist texture that makes it a true family favorite.

Want to change it up a little? Here are some tasty ideas to make this coffee bundt cake even better:

• Add chopped pecans or walnuts for a crunchy walnut streusel topping
• Serve with a scoop of vanilla ice cream for extra indulgence
• Mix in dark chocolate chips or swirl in maple syrup for a flavorful recipe twist
• Top with a cinnamon streusel made of cold butter and brown sugar for extra crunch
• Stir dried cranberries or raisins into the flour mixture for a sweet bite
• Add lemon zest or orange zest to the glaze for a fresh, citrus pop
• Drizzle with caramel or sprinkle sea salt on top of the glaze for a sweet-and-salty finish
• Sprinkle cinnamon sugar on top of the remaining batter before baking for extra spice
• Add fresh berries like blueberries or sliced strawberries right before serving
• Top with a little whipped cream for an extra-special treat

ANY SUBSTITUTIONS?

This is one of my favorite recipes and I know it will be yours too. Change up the original recipe if you like. It also pairs well with other brunch recipes!

• Almond milk or coconut milk instead of regular milk to accommodate dairy-free preferences.
• Gluten-free flour blend in place of all-purpose flour for a gluten-free version.
• Reduced-fat sour cream or plain Greek yogurt to lower the fat content.
• Coconut sugar or a sugar substitute like Stevia to reduce the caloric intake.
• Olive oil or vegetable oil in place of butter for those who prefer a different type of fat.

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ROOM TEMPERATURE: This Classic Sour Cream Coffee Cake can be stored at room temperature in an airtight container or covered very tightly with plastic wrap or foil and should last up to 3 days.

REFRIGERATOR: Also, you can store in the refrigerator in an airtight container or again with plastic wrap and foil and it should be good for up to a week.

FREEZER: This can also be frozen! Follow the directions up to cooling the cake completely, make sure the cake is totally cooled down.

Wrap the cake a few times with freezer-safe plastic wrap and place into a large bag, or wrap generously in foil.

Place the cake into the freezer, the cake will last in the freezer up to three months for the best quality.

To thaw the moist Sour Cream Coffee Cake, place the cake in the fridge overnight, or place on the countertop until no longer frozen. Once the cake is defrosted and at room temperature, glaze and serve.

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What really sets this cinnamon coffee cake over the top is the drippy cream cheese glaze.

Wowzas.

You could, of course, add a streusel or crumb topping to this Coffee Cake Bundt Cake, but I prefer a glazed coffee cake myself! Happy Baking!!

If you’ve tried this COFFEE CAKE BUNDT CAKE, let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!