Sour Cream Bundt Coffee Cake

Sour Cream Bundt Coffee Cake Recipe

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Jan Mullikin


This recipe was a community stand-by years ago and even won a cake contest. It seems like a lot of ingredients but it is delicious! Also, it freezes well--if you can keep some slices wrapped in freezer paper available. They go too fast at my house!


★★★★★ 3 votes

20 Min
50 Min


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  • 2 stick
    butter or margarine
  • 2 c
  • 2 c
    cake flour
  • 1 c
    sour cream
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 2
  • 1 tsp

How to Make Sour Cream Bundt Coffee Cake


  1. Cream butter & sugar til fluffy; add eggs until creamy.
  2. Sift together flour, baking powder and salt. Add flour mixture to butter mixture, alternating with sour cream. Add vanilla.
  3. Make topping next: 2 tablespoons sugar, 2 tablespoon brown sugar; 2 teaspoons cinnamon; 1/2 cup chopped pecans.
  4. In a greased, floured bundt pan, begin with the cake mix mixture, then alternate with some of the topping, ending with the cake mix as the last layer.
  5. Bake at 325 degrees for 50 minutes until a toothpick comes out clean. Cool 5 minutes. Remove from pan; dust with confectioners and freeze. When I thaw it out, I often dust again with confectioners.

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About Sour Cream Bundt Coffee Cake

Course/Dish: Cakes

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