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–+ servings
Coffee Cake Bundt Cake

Decadent Coffee Cake Bundt Cake to Warm Your Heart

This Coffee Cake Bundt Cake is a deliciously moist treat with a comforting cinnamon swirl, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Batter
  • 2 cups All-Purpose Flour For gluten-free, substitute with a 1:1 gluten-free blend
  • 2 teaspoons Baking Powder
  • 0.5 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 0.5 cups Unsalted Butter Softened; for dairy-free, use dairy-free butter alternatives
  • 0.75 cups Granulated Sugar
  • 0.75 cups Brown Sugar
  • 2 large Eggs Can substitute with flax eggs for vegan version
  • 2 teaspoons Vanilla Extract
  • 0.5 cups Sour Cream Greek yogurt or buttermilk work as substitutes
  • 1 tablespoon Ground Cinnamon
Cinnamon Mixture
  • 2 tablespoons Ground Cinnamon For the swirl
  • 0.5 cups Sugar Combined with cinnamon for the swirl
Optional Brown Butter Glaze
  • 0.5 cups Unsalted Butter Brown it carefully
  • 2 cups Powdered Sugar For sweetness
  • splash Milk or Cream As needed to thin the glaze

Equipment

  • Stand mixer
  • Bundt pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Knife
  • Wire rack

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt, then set aside.
  3. Beat the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs in one at a time, mixing well after each addition, then incorporate vanilla and sour cream.
  5. Combine the dry ingredients with the wet mixture carefully until just combined.
  6. Mix cinnamon and sugar in a separate bowl for the filling.
  7. Layer half the batter, then half of the cinnamon mixture, repeat, and swirl with a knife.
  8. Bake in the preheated oven for 50-60 minutes until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  10. Prepare the optional glaze and drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

For best results, avoid overmixing the batter and let the cake cool properly before inverting.

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