Bundt Coffee Cake

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

This easy Bundt Coffee Cake is a moist, rich sour cream coffee cake with a sweet brown sugar cinnamon streusel. Perfect for brunch or breakfast for a crowd.

Hands down, New York Crumb Cake is one of the best cake-for-breakfast recipes, but this Cinnamon Bundt Coffee Cake is just as rich and tasty. It’s the battle of the Baked Goods Recipes and each one is a winner. 

Bundt Coffee Cake on serving stand sliced

This tasty Bundt Coffee Cake is a quick and easy breakfast to feed a crowd, especially on special occasions like Easter and Christmas. You can make it the night before your holiday brunch and keep it on the counter so it is ready to go when everyone wakes up!

You’d never guess this fancy Bundt Coffee Cake was so easy to make. Made with simple pantry items like cinnamon and brown sugar, this layered Bundt cake comes together in about 15 minutes. The cake has a rich, tangy flavor from sour cream and butter, no need to buy buttermilk or other special ingredients.

Bundt Coffee Cake collage

This Bundt Coffee Cake recipe calls for cake flour, but if you don’t have any on hand, no need to worry! For every 1 cup of cake flour, add 2 tablespoons cornstarch to the bottom of a 1 cup measuring cup and top with all-purpose flour. For this recipe, use 5 tablespoons of cornstarch and fill the remainder of the of 2 ½ cups with flour.

You can also bake this Bundt Coffee Cake in 2 loaf pans or make it into muffins. To make a Coffee Cake Loaf, you will want to grease the pans, layer as usual, and bake for about the same time. For Coffee Cake Muffins, layer the batter and streusel in a lined muffin tin and bake for about 18-22 minutes, or until an inserted toothpick comes out clean.

Bundt Coffee Cake batter and streusel in baking pan

Naturally, Bundt Coffee Cake goes perfectly with a hot, fresh cup of coffee or espresso. It is so sweet and delicious, it can be served plain or dusted with powder sugar. For an extra special dessert, you can frost this cake with Cream Cheese Frosting or top with a scoop of Vanilla Ice Cream. A drizzle of Salted Caramel Sauce would taste amazing too!

If you are craving even more cake-for-breakfast, check out our whole Coffee Cake Recipe catalog!

Tips for Making Bundt Coffee Cake

  • Bring the refrigerated items (eggs, butter, sour cream) to room temperature before starting your cake. You won’t have to stir as much to combine which then traps air that releases while baking. This means a fluffier, lighter cake.
  • Let your cake cool for at least 30-45 minutes before trying to flip over and remove from the pan. Hot steam builds in the cake that needs to naturally cool down and evaporate. Flip too early and the hot moisture will break your cake.
  • You can also bake this in a tube pan (like for Angel Food Cake) that has a removable bottom. Instead of placing the streusel on the bottom of the pan, spread it evenly over the second layer of cake batter.
Bundt Coffee Cake on serving stand with icing drizzle



  • Berries: This cake would taste delicious with fresh berries like blueberries, cranberries, or raspberries added. Toss berries in flour before adding so they don’t sink to the bottom of the pan.
  • Apple: To make a Cinnamon Apple Bundt Coffee Cake, add 1 cup thin apple slices to the cake batter. Serve with warm Apple Pie Filling on top.
  • Buttermilk: For richer, tangy cake, replace the sour cream with 1 cup buttermilk. You can also use plain unsweetened Greek yogurt for a slightly lighter cake.
  • Chocolate: Make a chocolate streusel by adding a full cup of semi-sweet chocolate chips or dark chocolate chips to the streusel mixture.
  • Nuts: Add crunch to your Bundt Coffee Cake by adding ¾ cup walnuts, pecans, or almonds to the cinnamon streusel.
  • Glaze: Top your Bundt Coffee Cake with a simple glaze made of 1 cup confectioner’s sugar and 2 tablespoons milk. Pour glaze over the cake after it’s cooled and inverted.
Bundt Coffee Cake slice on serving plate



  • Serve: Bundt Coffee Cake can be kept covered at room temperature for up to 4 days in cool, dry place.
  • Store: You can keep your cake fresh in the refrigerator, covered or in an airtight container, for up to a week.
  • Freeze: Cool the Bundt Coffee Cake completely before wrapping in plastic wrap and placing in a sealed container. Freeze for up to 3 months.
Bundt Coffee Cake on serving stand with icing drizzle

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Bundt Coffee Cake

This easy Bundt Coffee Cake is a moist, rich sour cream coffee cake with a sweet brown sugar cinnamon streusel. Perfect for brunch or breakfast for a crowd.
Yield 14
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


Coffee Cake

  • 12 tablespoons unsalted butter , 1 ½ sticks, room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups sour cream
  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup walnuts , chopped coarsely

Cinnamon Streusel

  • 1/4 cup brown sugar , packed
  • 1/2 cup flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold butter , cut into pieces


  • Pre-heat oven to 350 degrees and spray a Bundt pan with baking spray.
  • Prepare the cake batter. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light.
  • Add the eggs 1 at a time, then add the vanilla and sour cream.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  • With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
  • For the streusel, place the brown sugar, flour, cinnamon, salt, butter in a bowl and pinch together with your fingers until it forms a crumble.
  • Spread ¼ cup streusel mixture into bottom of Bundt pan. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with ¼ cup streusel.
  • Spoon the rest of the batter in the pan, spreading it evenly to cover streusel then add the remaining streusel along with the walnuts.
  • Bake for 50 to 60 minutes, until a toothpick comes out clean.


Calories: 387kcal | Carbohydrates: 47g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 221mg | Potassium: 158mg | Fiber: 1g | Sugar: 26g | Vitamin A: 563IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
Bundt Coffee Cake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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