The Ultimate Sour Cream Coffee Cake Bundt (Moist & Easy From-Scratch Recipe)

This sour cream coffee cake bundt is my go-to for a sure win. It bakes up soft with two ribbons of cinnamon streusel and a clean release from the pan. Sour cream keeps every bite moist. The method is simple and repeatable, so you can bake with confidence on a sleepy Sunday or before a holiday brunch. If you love old-fashioned coffee cake, this version gives you that cozy flavor in a pretty Bundt shape, without fuss.

This recipe is part of our Ultimate Bundt Cake Recipe Hub – your go-to guide for rich, moist Bundts and old-fashioned pound cakes.

Why This Coffee Cake Recipe Is the Best

• Moist, tender crumb: Full-fat sour cream adds richness and gentle tang, keeping the cake soft from edge to center.
• Bold cinnamon swirl and streusel: Two generous layers of cinnamon, brown sugar, and nuts give crunch and warm spice in every slice.
• Simple, from-scratch method: Pantry staples and clear steps. No tricky techniques.
• Works in the pan you have: Bundt is classic, but you can bake it in a 9×13 or a tube pan with timing notes below.
• Clean release from the pan: Careful greasing and a short rest before unmolding help the cake come out in one beautiful piece.
• Easy to customize: Use walnuts or pecans, skip the nuts for allergies, or finish with a powdered sugar glaze or cream cheese icing.
• Reliable doneness cues: Bake until a toothpick tests clean or shows a few moist crumbs, so you avoid a dry cake.

Key Ingredients for a Perfect Coffee Cake

For the moist cake batter

• Full-fat sour cream: Adds fat and gentle acidity. This keeps the crumb moist and soft and gives a slight tang that lifts the vanilla.
• Unsalted butter: Room-temperature butter creams with sugar to trap tiny air bubbles. That lightens the batter and adds rich flavor.
• Granulated sugar: Sweetens, helps the crust brown, and holds moisture so the cake stays tender for days.
• Eggs: Bind the batter and add structure. They also help the batter emulsify for a smooth, even crumb.
• Flour: Cake flour makes a finer crumb. If you only have all-purpose, make a quick swap: for each cup of all-purpose, remove 2 tablespoons and add 2 tablespoons cornstarch, then sift well.
• Baking powder + baking soda: Sour cream’s acidity activates the soda while baking powder provides extra lift. Using both gives a tall, even rise.
• Vanilla extract: Rounds out the flavor so the cinnamon and nuts have a warm backdrop.
• Kosher salt: Balances sweetness and sharpens every flavor.

For the cinnamon streusel filling and topping

• Brown sugar + white sugar: Brown sugar adds moisture and caramel notes. White sugar crisps the crumble for a light crunch.
• Ground cinnamon: Classic warmth that perfumes the whole cake.
• Walnuts or pecans: Walnuts are traditional. Pecans bring a buttery bite. Chop them fairly small so the slices cut clean.
• All-purpose flour: Gives the streusel body so it bakes into distinct layers instead of melting into the cake.
• Cold unsalted butter: Cold butter pulses into pea-size crumbs that bake into nubby clusters. Keep it chilled so the streusel holds texture.

How to Make the Best Sour Cream Coffee Cake Bundt (Step-by-Step)

Set your oven to 325°F. Grease and flour a 10 or 12 cup Bundt pan, getting every ridge. I use a pastry brush and melted butter, then a light coat of flour. Tap out the extra.

Step 1: Prepare the cinnamon streusel

Add walnut halves, brown sugar, flour, cinnamon, and chilled butter to a food processor. Pulse in short bursts until you see pea size crumbs and sandy bits. No processor? Cut in the butter with a pastry blender or two forks. You want a mixture that clumps when pinched but still falls apart when sprinkled. Slide the bowl into the fridge while you make the batter so the butter stays cold.

Step 2: Make the sour cream cake batter

Whisk the dry mix in a small bowl: flour, baking powder, baking soda, and salt.

In a large bowl, beat the softened butter and granulated sugar on medium speed for 2 to 3 minutes until pale and fluffy. Scrape the bowl. Beat in the eggs one at a time, mixing well after each. Add the vanilla.

With the mixer on low, add half of the dry mix. Stop as soon as the flour disappears. Beat in all of the sour cream until smooth. Add the remaining dry mix and blend only until no streaks remain. The batter will be thick. If it looks curdled before the last flour goes in, that is normal and it comes together once the flour is added.

Step 3: Assemble the Bundt

Give the pan one last look to confirm it is well coated. Sprinkle half of the streusel into the bottom of the pan and spread it in an even layer. Dollop about two thirds of the batter over the streusel. Use a small offset spatula or the back of a spoon to nudge it into an even layer without dragging the streusel. Sprinkle the remaining streusel over the batter. Top with the last third of the batter and smooth the surface. A gentle tap of the pan on the counter helps settle the layers.

Step 4: Bake and cool

Bake for 50 to 60 minutes. Start checking at 48 minutes. A toothpick or wooden skewer should come out clean or with a few moist crumbs. The top will spring back lightly when touched. If you use an instant read thermometer, the center of the cake should read about 205°F.

Set the pan on a rack and let the cake rest for 15 to 20 minutes. This short wait helps the streusel set and the sides release. Run a thin spatula around the center tube and outer edge if needed. Invert onto a serving plate and lift the pan away. Let the cake cool completely before slicing. Dust with powdered sugar or add a simple glaze if you like.

Pro-Tips for a Fail-Proof Bundt Cake

• Grease every ridge. Use a pastry brush and melted butter, then dust with flour. Tap out all the extra. Nonstick spray alone can leave patchy spots.
• Chill the streusel. Keep it in the fridge while you mix the batter so the butter stays firm and bakes into crisp crumbs.
• Use room-temperature dairy and eggs. Butter, eggs, and sour cream should sit out until they no longer feel cold. This gives a smooth batter and even rise.
• Measure flour the right way. Fluff the flour, spoon it into the cup, and level it. Packing the cup makes a dry cake.
• Mix just until combined. Stop as soon as the last streak of flour disappears. Overmixing builds gluten and toughens the crumb.
• Layer with a small border. When you add streusel, keep it a little away from the outer wall and the center tube. This helps the bands stay neat.
• Fill the pan correctly. Aim for about two thirds full. Too much batter climbs over the center and cracks.
• Mind the oven. Bake on the center rack at 325°F. If your pan is very dark, start checking a few minutes earlier. An inexpensive oven thermometer helps you know the true temp.
• Check doneness two ways. A toothpick should come out clean or with a few moist crumbs. An instant-read thermometer in the center should read about 205°F.
• Let it rest before flipping. Cool in the pan for 15 to 20 minutes. Loosen the edges with a thin spatula, set a plate on top, and invert in one steady motion.
• If it sticks, don’t panic. Lay a clean towel over the pan and let it sit upside down for 10 minutes. Steam helps release stubborn spots. A few gentle taps around the sides can finish the job.
• Use the right pan. A sturdy 10 to 12 cup metal Bundt pan gives the best shape and release. If your nonstick coating is scratched, it’s time for a new one.

Recipe Variations and Customizations

No sour cream

• Greek yogurt swap: Use 1 cup full-fat plain Greek yogurt in place of sour cream. The crumb stays moist with a slightly tangier finish.
• Buttermilk option: Use 3/4 cup buttermilk plus 2 tablespoons melted butter to mimic sour cream’s fat. Mix gently so the batter stays thick.

Nut-free streusel

Skip the walnuts or pecans. For extra body, add 2 to 3 tablespoons more flour to the streusel so it bakes into distinct crumbs. You can also stir in 2 to 3 tablespoons quick oats for light texture.

Shortcut version with cake mix

When time is tight, use the same streusel and switch the batter to a doctored mix.

• 1 box yellow cake mix, 15.25 ounces
• 1 package instant vanilla pudding, 3.4 ounces
• 4 large eggs
• 1 cup sour cream
• 1/2 cup neutral oil
• 1/4 cup water

Whisk the dry mix and pudding. Beat in eggs, sour cream, oil, and water until smooth, about 1 minute. Layer with streusel as written. Bake in a greased 10 to 12 cup Bundt at 350°F for 40 to 50 minutes, starting checks at 40. Cool 15 to 20 minutes in the pan, then invert and cool fully.

Storage, Freezing, and Make-Ahead Tips

Room temperature, up to 3 days

• Keep the cake in an airtight container or wrap it snugly in plastic, then foil.
• Cover any cut surface with plastic so it does not dry out.
• Leave it on the counter, away from heat and sun. No need to refrigerate.

If you must refrigerate

• Chill only if your kitchen is very warm. Wrap well, then bring slices back to room temp before serving.
• A quick 10 to 15 seconds in the microwave softens a chilled slice.

Freezing, up to 3 months

• Freeze the whole cake or individual slices.
• Wrap in plastic, then a second wrap of foil. Label with the date.
• Thaw while still wrapped on the counter. A whole cake takes several hours, slices take about 30 to 45 minutes.
• Refresh in a 300°F oven for 8 to 10 minutes for a just-baked feel.
• Add any glaze after thawing so it stays neat.

Make ahead

• Bake the day before or up to 2 days early. Cool fully, then wrap well and hold at room temp.
• To serve, unwrap and warm in a 300°F oven for 8 to 10 minutes.
• You can also mix the streusel a day ahead. Keep it chilled so the butter stays firm.

Apple Cider Bundt Cake Recipe Printable Recipe Card

The Ultimate Sour Cream Coffee Cake Bundt

Yield: 16 Slice

Prep Time: 20 minutes

Cook Time: 50 minutes

Cooling Time: 20 minutes

Total Time: 1 hour 30 minutes

Soft, moist coffee cake bundt with two cinnamon streusel layers and a golden crust. Easy, from-scratch batter with sour cream for a tender crumb.

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Ingredients

Cinnamon–Walnut Streusel

• 1 cup walnut halves, chopped (or pecans)
• 1/3 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1 tablespoon ground cinnamon
• 1/3 cup unsalted butter, chilled

Sour Cream Cake

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup full-fat sour cream
• 1 teaspoon pure vanilla extract

Instructions

1. Heat oven to 325°F. Grease and flour a 10 to 12 cup Bundt pan.
2. Streusel: Pulse walnuts, brown sugar, flour, cinnamon, and chilled butter to coarse crumbs. Set aside.
3. Dry mix: Whisk flour, baking powder, baking soda, and salt.
4. Cream: Beat butter and sugar 2 to 3 minutes until fluffy.
5. Add eggs one at a time, then vanilla.
6. Mix in half the dry mix. Blend in all the sour cream. Add remaining dry mix. Stop when combined. Batter is thick.
7. Layer: Half the streusel in pan, about two thirds of the batter, remaining streusel, then remaining batter. Smooth top.
8. Bake 50 to 60 minutes, checking at 48. A toothpick should come out clean or with a few moist crumbs.
9. Cool 15 to 20 minutes in the pan, then invert onto a rack or platter. Cool fully before slicing.

Notes

Room-temperature butter, eggs, and sour cream make a smoother batter.

Grease every ridge of the pan and dust with flour for a clean release.

Swaps: 1 cup full-fat Greek yogurt equals the sour cream. For nut-free streusel, omit nuts and add 2 to 3 tablespoons extra flour.

Weights (helpful for accuracy): Flour 2 cups ≈ 240 g. Sugar 1 1/2 cups ≈ 300 g. Butter 1 cup ≈ 227 g. Brown sugar 1/3 cup ≈ 70 g. Walnuts 1 cup ≈ 100 g.

Pan options: 9x13 pan bakes 40 to 50 minutes at 325°F. Tube pan 50 to 60 minutes. Mini Bundts 22 to 28 minutes.

Nutrition Information:

Yield: 16 Serving Size: 1 Slice
Amount Per Serving: Calories: 375Total Fat: 23.2gSaturated Fat: 12.1gUnsaturated Fat: 10.4gCholesterol: 75mgSodium: 172mgCarbohydrates: 38.8gNet Carbohydrates: 37.9gFiber: 0.9gSugar: 23.9gProtein: 4.2g

Nutrition data is a best guess based on standard databases and 16 servings. Brands, measurements, and add-ins will change the numbers. If you have dietary needs or medical questions, talk with a registered dietitian or healthcare professional. Use these values as a guide, not a prescription.

Coffee Cake Bundt FAQ (Troubleshooting)

Final Thoughts

This coffee cake bundt hits that sweet spot between cozy and showy. Sour cream keeps the crumb soft. Two ribbons of cinnamon and nuts give a little crunch and warmth in every bite. Grease the pan well and give the cake a short rest before flipping. Those two habits make the clean release feel easy.

Serve it plain with coffee, dusted with powdered sugar, or with a simple glaze. Swap walnuts for pecans or skip the nuts if you need to. No sour cream on hand? Greek yogurt works. Short on time? The cake mix shortcut still bakes up tender.

Bake at 325°F, start checking early, and pull it when a toothpick shows a few moist crumbs. Let it cool, slice thick, and share. This is the kind of cake that fits a quiet morning, a holiday table, or a late-night snack just the same.

More Bundt Cakes in the Collection

• Lemon Glazed Bundt Cake – Bright, citrusy, and draped in sweet lemon glaze.
• Million Dollar Pound Cake – Rich, buttery Southern classic with no baking powder.
• Chocolate Fudge Bundt Cake – Deep cocoa flavor with a tender, melt-in-your-mouth crumb.