Sour Cream Bundt Coffee Cake with Cinnamon Swirl

Easy sour cream coffee cake is a yummy treat to enjoy throughout the day, no coffee required! It’s moist, bursting with cinnamon and topped with a killer cream cheese glaze.

A rich sour cream batter is layered with a brown sugar cinnamon filling, baked in a bundt pan and finished with a vanilla cream cheese glaze. It’s very good served warm or at room temperature.

The Best Sour Cream Bundt Coffee Cake (with Cream Cheese Glaze)

This recipe is the best sour cream coffee cake I have ever had, hands down. It is moist, bursting with cinnamon and topped with a killer cream cheese glaze!

When I was little I thought coffee cake was made with coffee, or that you could only eat it at breakfast while having a cup. I know, kids will think the craziest things! (I also thought that to wear fake nails or eyelashes you had to first pluck out your own. I know… little weirdo.)

I have to be honest, I had never made one before, but I have eaten my fair share, and this is by FAR the best I have ever tasted.

I really think the secret to this one is using a lot of sour cream in the batter. Plus, I added a touch of almond extract to give it a little extra oomph, and it sure did work, wow! This recipe is adapted from Betty Crocker.

And I’m telling you, this glaze is a keeper! You will want to put it on everything! I really hope you enjoy this recipe, and please let us know how it comes out!

Why You’ll Love This Easy Sour Cream Coffee Cake

• Incredibly moist. Two full cups of sour cream keep the crumb soft and tender.
• Two cinnamon swirls. A brown sugar cinnamon filling runs through the middle in two layers.
• Killer glaze. A vanilla cream cheese glaze that you’ll want to put on everything.
• Crowd size. One bundt cake serves 16, perfect for brunch, holidays or company.

Ingredients You’ll Need

Here is what goes into this sour cream coffee bundt cake and why each one matters. Exact amounts are in the recipe card below.

• Light brown sugar and cinnamon: The filling. Packed brown sugar melts into sweet, gooey ribbons, and the cinnamon gives every slice that classic coffee cake flavor.
• All purpose flour: Gives the cake its structure. Spoon it into the measuring cup and level it off so the cake isn’t dry.
• Baking powder and baking soda: Both give lift. The baking soda reacts with the tangy sour cream for a soft, tall cake.
• Salt: Just a pinch to balance all the sweetness and bring out the butter and cinnamon flavors.
• Granulated sugar: Creamed with the butter, it traps tiny air bubbles that help the cake rise and give it a fine crumb.
• Unsalted butter: Use softened butter, about 1 1/2 sticks. It should give when pressed but still hold its shape, so it creams up light and fluffy.
• Almond extract: The secret extra oomph. A little goes a long way, and it makes the cake taste bakery special.
• Vanilla bean paste: Adds deep vanilla flavor and pretty specks. Vanilla extract works just as well, measured the same way.
• Eggs: Room temperature eggs blend more smoothly into the butter mixture. Add them one at a time, mixing until each one disappears before adding the next.
• Sour cream: The star. Two cups make the cake rich and incredibly moist. Full fat sour cream gives the best texture, and its tang keeps the cake from tasting overly sweet.
• Cream cheese, powdered sugar, butter and milk: The glaze. Softened cream cheese beats up smooth, and the milk thins it to a thick but pourable glaze.

How to Make Sour Cream Coffee Cake in a Bundt Pan

1. Make the filling. Stir together the brown sugar and cinnamon in a small bowl and set aside.
2. Prep the pan. Preheat the oven to 350°F and generously grease a bundt pan, getting into every ridge.
3. Mix the dry ingredients. Whisk together the flour, baking soda, baking powder and salt.
4. Cream the butter and sugar. With a stand mixer or hand mixer, beat the butter and sugar until smooth and fluffy. Mix in the almond and vanilla, then add the eggs one at a time.
5. Add the flour and sour cream. Alternate adding the dry ingredients and the sour cream, a little at a time, until the batter is combined. Scrape the sides as needed. The batter will be thick.
6. Layer. Spread 1/3 of the batter in the pan and sprinkle with half the filling. Add another 1/3 of the batter and the rest of the filling, then finish with the remaining batter and smooth the top.
7. Bake. Bake for 60 minutes, until a toothpick in the middle comes out mostly clean. A few crumbs are okay, but wet batter needs longer.
8. Cool and flip. Cool in the pan on a wire rack for 20 minutes, then carefully flip the cake onto a platter.
9. Glaze. Beat the cream cheese until smooth, then add the powdered sugar, vanilla and melted butter. Add milk one tablespoon at a time until thick but pourable. Drizzle over the cake.

Ways to Customize This Coffee Cake

• Extra swirl. Double the brown sugar cinnamon filling for thicker, gooier ribbons.
• Glaze it your way. Add more milk for a thin drizzle or less for a thick, frosting style glaze.
• Warm or room temperature. Serve it warm with the glaze melting in, or let it cool for neater slices.
• Vanilla only. Skip the almond extract for a classic vanilla coffee cake.

Sour Cream Coffee Cake FAQs

• Is there coffee in coffee cake? No! Coffee cake gets its name from being served alongside coffee. There’s no coffee in the batter.
• Can I use vanilla extract instead of vanilla bean paste? Yes. Use the same amount of extract in both the cake and the glaze.
• Do I have to use almond extract? It adds a special flavor, but you can leave it out or replace it with more vanilla.
• How do I know it’s done? A toothpick in the middle should come out mostly clean. A few moist crumbs are fine, but wet batter means it needs more time.
• Can I use a tube pan instead? Yes, a 10 inch tube pan works. Check for doneness with a toothpick, since baking times can vary.
• How should I store it? Because of the cream cheese glaze, cover the cake and keep it in the refrigerator. Enjoy within 3 to 4 days, and let slices sit out briefly or warm them before serving.
• Why did my cake stick to the pan? Bundt pans have lots of ridges, so grease every one generously. Flipping after 20 minutes, while the cake is still warm, also helps it release cleanly.
• Why should I alternate the flour and sour cream? Adding them a little at a time keeps the batter smooth and prevents overmixing, which can make the cake tough.
• Can I make it ahead? Yes. Bake the cake a day ahead, then make the glaze and drizzle it on shortly before serving.

Sour Cream Coffee Bundt Cake

Dana DeVolk

This sour cream coffee bundt cake layers a rich sour cream batter with a brown sugar cinnamon filling and finishes with a vanilla cream cheese glaze. It bakes for 60 minutes and serves 16.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings 16 servings

Ingredients

  

Filling

• 1/2 cup light brown sugar packed
• 1 1/2 teaspoon ground cinnamon

Coffee Cake

• 3 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• pinch salt
• 1 1/2 cups granulated sugar
• 3/4 cup unsalted butter softened (1 1/2 sticks)
• 1 teaspoon almond extract
• 1 teaspoon vanilla bean paste or extract
• 3 eggs
• 2 cups sour cream

Cream Cheese Glaze

• 8 ounces cream cheese softened
• 1/2 cup powdered sugar
• 1 tablespoon vanilla bean paste or extract
• 2 tablespoons unsalted butter melted
• 6 tablespoons milk

Instructions

 

• Stir together the filling in a small bowl and set aside. 
• Preheat oven to 350 degrees. Generously grease a bundt pan, set aside.
• In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In the bowl of a stand mixer (or with a hand mixer and a large bowl), cream together the butter and sugar until smooth. Add the almond and vanilla extract, stir to combine. Add the eggs one at a time until incorporated.
• Alternating between the dry ingredients and the sour cream, add both little by little until the batter is combined. Scrape the sides as needed.
• Pour 1/3 of the batter into the bundt pan and smooth. Sprinkle half of the filling. Smooth another 1/3 of the batter on top. Sprinkle the remaining filling. Finish off with the rest of the batter and smooth the top. Bake for 60 minutes or until a toothpick inserted into the middle comes out mostly clean, a few crumbs is okay, wet batter needs longer.
• Place bundt pan on a wire rack and let the cake cool for 20 minutes. Carefully flip the cake out onto serving platter and let continue to cool.
• While the cake is cooling make the glaze by creaming the cream cheese in a medium-sized bowl with a hand mixer until smooth. Add the powdered sugar and vanilla, mix until combined. Add the butter, and mix. Add in the milk one tablespoon at a time until it forms the consistency you like, it should be thick but pourable. 
• Drizzle glaze on top of the cake and serve. It's very good served warm, or let it come down to room temperature, enjoy!

Made this coffee cake? Leave a star rating in the recipe card and let us know how it came out in the comments below. Your feedback helps other bakers, and we love hearing about your glaze and filling swaps.

More Recipes You’ll Love

• Cinnamon French Toast Bake
• Blueberry Coffee Cake with Bisquick
• Apple Crumb Coffee Cake
• Best Scones with Buttermilk
• Healthy Cranberry Orange Muffins

This recipe was shared by Dana. Visit her blog, This Silly Girl’s Kitchen, for more recipes.