Coffeecake Bundt Cake

A tender, not too sweet coffeecake with a cinnamon, pecan and brown sugar streusel, this is a delicious treat with your coffee or a cold glass of milk.

My bundt cake pan gets a lot of use in my kitchen. The fact is, that I like desserts that I don’t have to fuss with too much.  When you make a bundt cake, the prep work is very minimal but when you take it out of the oven and serve it on a fancy plate, you’re rewarded with a stunning dessert. It’s beautiful enough to serve for company and easy enough to make for a low key evening with the family.

This is a recipe that I have been using from Cooks Illustrated for the past few years. Every time I make it for company, everyone asks if the recipe is on my blog, and I’m really surprised I haven’t shared it yet. Coffeecakes are really great. I love that they aren’t too sweet but are tender and soft. I’m glad Sergi shares my opinion; this happens to be his favorite bundt cake. He’s very partial to both coffeecakes, pecans and bundt cakes, so it’s a score on all counts. Cinnamon and pecans add great flavor and crunch. No wonder they are called “coffeecakes”, since I can’t think of anything that would be better with a nice cup of coffee. A warm cup of tea or a cold glass of milk are other great alternatives, depending on what you like. Leftovers store really well too, so you can pack some into your lunchbox the next day. 

Ingredients:

Streusel:

3/4 cup all-purpose flour
1/2 – 3/4 cup granulated sugar
1/2 cup packed brown sugar
1 Tablespoon ground cinnamon
2 Tablespoons unsalted butter, cold, cut into 2 pieces
1/2 – 1 cup pecans, chopped

Cake:
12 Tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 1/2-inch cubes
4 large eggs
1 1/2 cups sour cream
1 Tablespoon vanilla extract
2 1/4 cups unbleached all-purpose flour
3/4 – 1 cup granulated sugar
1 Tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon table salt

Instructions:

Coffeecake Bundt Cake-1-21Preheat the oven to 350 degrees Fahrenheit. Spray a standard size bundt cake pan with baking spray or grease it with butter or oil. This is the bundt cake pan that I use.

Streusel:

Combine the flour, granulated sugar, 1/4 cup brown sugar and cinnamon in a food processor. Remove 1 1/4 cup of this mixture and put it into a small bowl. Add the remaining 1/4 cup of brown sugar to this mixture. Set aside. This will be the Streusel Filling used inside the cake. Coffeecake Bundt Cake2 copyAdd the butter and pecans to the food processor and pulse about 10 times, until you have coarse crumbs. This will be the Streusel ToppingCoffeecake Bundt Cake1 copy

Cake:

The butter is much easier to cut when it’s cold, so do it when it comes right out of the refrigerator and set aside until it softens a bit.

Whisk the eggs, 1 cup sour cream and vanilla extract in a medium bowl and set aside.

Coffeecake Bundt Cakejpg copyIn the bowl of a standing mixer (you can also use a large bowl and a hand mixer), combine the flour, sugar, baking powder, baking soda and salt until combined.

Add the cubed butter and the remaining 1/2 cup sour to the dry ingredients. Mix on low speed until and the mixture is moistened and you still see some chunks of butter.

Increase the speed to medium and mix until it all comes together. Scrape down the side of the bowl to make sure it’s all evenly combined.  Coffeecake Bundt Cake3 copyAdd the egg mixture in 3 additions on medium speed until the batter is smooth.

Coffeecake Bundt Cake4 copySpread 2 cups of the batter in the bottom of the prepared bundt pan. Sprinkle half of the streusel filling on top of it. Repeat with another 2 cups of batter and then the remaining half of streusel filling, finishing with the remaining batter. Sprinkle the streusel topping (with the butter and pecans) over the last layer of the bundt cake. Coffeecake Bundt Cake5 copy

Coffeecake Bundt Cake6 copyBake in the preheated oven for 45 min – 1 hour, until a wooden skewer inserted into the center of the cake comes out clean. Cool the bundt cake in the pan for 15-30 minutes, then invert it onto a serving plate.

Coffeecake Bundt Cake-1-27Store the cake at room temperature, wrapped in plastic wrap, aluminum foil or a cake storage container.Coffeecake Bundt Cake-1-30

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Coffeecake Bundt Cake

  • Author: Olga's Flavor Factory
  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 15 mins
  • Yield: 1 bundt cake 1x
  • Category: Sweets

Description

A tender, not too sweet coffeecake with a cinnamon, pecan and brown sugar streusel, this is a delicious treat with your coffee or a cold glass of milk.


Scale

Ingredients

Streusel:

  • 3/4 cup all-purpose flour
  • 1/23/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 Tablespoon ground cinnamon
  • 2 Tablespoons unsalted butter, cold, cut into 2 pieces
  • 1/21 cup pecans, chopped

Cake:

  • 12 Tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 1/2-inch cubes
  • 4 large eggs
  • 1 1/2 cups sour cream
  • 1 Tablespoon vanilla extract
  • 2 1/4 cups unbleached all-purpose flour
  • 3/41 cup granulated sugar
  • 1 Tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon table salt

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Spray a standard size bundt cake pan with baking spray or grease it with butter or oil.

Streusel:

  1. Combine the flour, granulated sugar, 1/4 cup brown sugar and cinnamon in a food processor.
  2. Remove 1 1/4 cup of this mixture and put it into a small bowl. Add the remaining 1/4 cup of brown sugar to this mixture. Set aside. This will be the Streusel Filling used inside the cake.
  3. Add the butter and pecans to the food processor and pulse about 10 times, until you have coarse crumbs. This will be the Streusel Topping.

Cake:

  1. The butter is much easier to cut when it’s cold, so do it when it comes right out of the refrigerator and set aside until it softens a bit.
  2. Whisk the eggs, 1 cup sour cream and vanilla extract in a medium bowl and set aside.
  3. In the bowl of a standing mixer (you can also use a large bowl and a hand mixer), combine the flour, sugar, baking powder, baking soda and salt until combined.
  4. Add the cubed butter and the remaining 1/2 cup sour to the dry ingredients. Mix on low speed until and the mixture is moistened and you still see some chunks of butter. Increase the speed to medium and mix until it all comes together. Scrape down the side of the bowl to make sure it’s all evenly combined.
  5. Add the egg mixture in 3 additions on medium speed until the batter is smooth.
  6. Spread 2 cups of the batter in the bottom of the prepared bundt pan. Sprinkle half of the streusel filling on top of it. Repeat with another 2 cups of batter and then the remaining half of streusel topping, finishing with the remaining batter. Sprinkle the streusel topping (with the butter and pecans) over the last layer of the bundt cake.
  7. Bake in the preheated oven for 45 min – 1 hour, until a wooden skewer inserted into the center of the cake comes out clean.
  8. Cool the bundt cake in the pan for 15-30 minutes, then invert it onto a serving plate.

Keywords: coffeecake, bundt cake, streusel cake, how to make a bundt cake, the yummiest coffeecake

Coffeecake Bundt Cake-1-29

9 Comments

  • Olga

    Looks absolutely divine! I will have to give it a try! If only I had more reason to bake! Or if only I had kids so that I could bake more often for them! One day! 😉

  • Irina Bond

    I love both coffee cake and the bundt form, so I’ll definitely have to try this one out. Thanks!

    xo, Irina | BondGirlGlam.com

  • Caitlin

    1) This looks incredibly delicious.
    2) Just stopping by to say you are in my prayers for your C-section!! So soon! I am really excited for you and wish you the best of luck. God bless you, Sergei and the little one!

  • Mila

    Popping in to see if you posted the big news. Though posting is the last thing on your mind right now, I am sure 🙂 Just hoping all is well!!

    Lovely cake. I bake all the time, and something simple like this is perfect for casual dessert, or a friend stopping buy.

  • Yana L

    Hi Olga. I saw this today on your instagram feed and just fired up about making it this evening. I had all ingredients on hand and whipped it up pretty quick, currently its in the oven and my house smells ahhhhhmazing. I can’t wait for that timer to go off and have a bite of it. Thank you for sharing this wonderful, easy recipe. By the way your two boys are soooo stinking-cute, love following you and watching your family grow. Blessings to you !!!!

  • Olga

    Hi, Olga!

    I did that beatiful recipe. But since there is not specified how much fat should sour cream contain, I used 15% and my dough was too liquid, it ran out while baking and I couldn’t easily get the cake from bundt pan. And I didn’t get those nice layers of filling, they all together with nuts layer became just one layer in the middle of my cake.

    But the taste is fantastic. Thank you for the recipe!

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