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.
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.
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.
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.
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VARIATIONS ON BUNDT COFFEE CAKE
- 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.
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HOW TO STORE BUNDT COFFEE CAKE
- 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.
- 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
- 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.