This is great for brunches or family get-togethers, or just any ol' time. It is really good when still warm. I make this cake for Christmas and Easter breakfast when family and friends are here.

Recipe Summary

Servings:
12
Yield:
1 - 10 inch Bundt cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, mix the flour, baking powder and baking soda together and set aside. In a separate small bowl, combine 1/2 cup sugar, cinnamon, and nuts. Set aside.

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  • In a large bowl, cream butter and 2 cups white sugar until light and fluffy. Add eggs, sour cream, and vanilla extract. Add flour mixture and beat until well combined.

  • Pour half of batter into Bundt pan. Sprinkle half of the nut mixture on top of batter in pan. Add remaining batter, and sprinkle with the last of the nut mixture.

  • Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into cake comes out clean.

Nutrition Facts

622 calories; protein 9.3g 19% DV; carbohydrates 77.2g 25% DV; fat 31.8g 49% DV; cholesterol 119.5mg 40% DV; sodium 444.8mg 18% DV. Full Nutrition
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Reviews (127)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/06/2004
This coffee cake was great! I did make some changes though: instead of using 2 cups white sugar, I used 1 cup white & 1 cup brown. I then used light sour cream and I doubled the streusel topping. On the topping I used brown sugar instead of white. I made mine in a 9 x 13 pan and it baked for about 45 min. My family loved it, thanks Mary! Read More
(115)

Most helpful critical review

Rating: 2 stars
03/27/2006
I don't know what went wrong with this recipe I followed it exactly with the exception of using only 16oz of sour cream which was a little bit less than 2 cups. The batter tasted great it came out very very thick. I checked the cake every 5 minutes from 45 to 60 minutes I was still getting liquid on the butterknife at 45 50 & 55 minutes. When we ate it it was dry. The sugar cinnamon and nut mix did not bake into the cake at all. The nuts on the top burned and the sugar poured off when I removed the cake from the bundt pan. Should it have been mixed with some melted butter? I was very dissapointed and embarrased to have served this to my husband's co-workers! Read More
(30)
134 Ratings
  • 5 star values: 77
  • 4 star values: 29
  • 3 star values: 10
  • 2 star values: 14
  • 1 star values: 4
Rating: 4 stars
02/05/2004
This coffee cake was great! I did make some changes though: instead of using 2 cups white sugar, I used 1 cup white & 1 cup brown. I then used light sour cream and I doubled the streusel topping. On the topping I used brown sugar instead of white. I made mine in a 9 x 13 pan and it baked for about 45 min. My family loved it, thanks Mary! Read More
(115)
Rating: 4 stars
12/19/2007
This was a nice recipe. I left out the nuts and made the streusel from half cup brown and half cup granulated sugar with more cinnamon and 1/4 tsp of nutmeg. Next time I would make more streusel so that the layer of it is more pronounced and add more flavor. I gradually added streusel to the top of the cake as it baked so that the sugar wouldn't burn. This made a really nice crust to the cake. If doing this may need to increase the cooking time slightly due to the opening of the oven. Let it cool for few hours before cutting. Wouldn't recommend baking this the morning you want to serve it because it won't cut nicely and makes for a sloppy presentation. Read More
(72)
Rating: 5 stars
10/30/2003
I made these into muffins baking for 20 minutes. They were wonderful and simple to make! Read More
(49)
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Rating: 5 stars
06/27/2003
This is simply fabulous!!!!!!! I made another streusel coffee cake and saw this one recommended by a reviewer. Thank you! This is moist & delicious. It was gone in less then a day. I made extra cinnamon and sugar and put it in the middle of the cake. I like a big ribbon of streusel in the middle. I wish I could give this cake 6 stars. It deserves it. Thanks!! Read More
(36)
Rating: 2 stars
03/27/2006
I don't know what went wrong with this recipe I followed it exactly with the exception of using only 16oz of sour cream which was a little bit less than 2 cups. The batter tasted great it came out very very thick. I checked the cake every 5 minutes from 45 to 60 minutes I was still getting liquid on the butterknife at 45 50 & 55 minutes. When we ate it it was dry. The sugar cinnamon and nut mix did not bake into the cake at all. The nuts on the top burned and the sugar poured off when I removed the cake from the bundt pan. Should it have been mixed with some melted butter? I was very dissapointed and embarrased to have served this to my husband's co-workers! Read More
(30)
Rating: 5 stars
03/30/2007
delicious. i too altered by pouring in 1/3 of the batter then half the cinnamon sugar then 1/3 batter and the rest of the cinnamon sugar then the rest of the batter. i cooked it for about 50-52 minutes. 60 is too long. when i served it i sprinkled some powdered sugar on the top. if you cook it too long it will come out dry. if you follow the instructions for the sugar connoction as stated it turns into a mess when served. oh and i use pecans instead. yum. we love this recipe with these few changes... Read More
(28)
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Rating: 5 stars
04/06/2004
In an effort to lower the fat/carbs/calories a bit I made several changes. Used 1 c Splenda and 1 c sugar 1/2 c eggbeaters and 2 eggs and only had 1/2 c light sour cream so used that and 1 1/2 c nonfat plain yogurt. As suggested by other reviewers I doubled the streusel filling and divided the batter into thirds so there was 2 rows of it running through. It needed to be baked for 65 minutes and was done perfectly. Let it cool for about 10 minutes and when I flipped the pan it came right out. This makes one big bundt cake but it is really good! Read More
(17)
Rating: 4 stars
01/07/2012
This is a classic coffee cake similar to what my late mother used to keep on hand for guests but the recipe needed some help. First I baked this in a flat-bottomed angel food type tube cake pan (the closest modern equivalent to my mother's tube pan w/ straight 3-1/2" sides that was designed for streusel cakes). I covered the top w/ foil for part of the bake time to prevent the streusel from burning. This way the cake is turned out upside down but is then inverted again so that the streusel is back on top. Fluted cake tops can't show the streusel and the batter is less likely to run over in a taller pan. I made the cake as written except for using lowfat sour cream but w/o salt (almost 1 tsp) there is the "flat" taste some reviewers mentioned. When a baking recipe calls for butter but doesn't specify what type the convention is that it means unsalted butter. Perhaps the submitter uses salted butter or margarine so she didn't include the necessary salt in the recipe. If you use supermarket vanilla extract (and not extra-strength gourmet extract) the amount of vanilla should be doubled. Streusel sticks better if it includes a bit of butter. My batter came out too thick to spread well in the pan and the cake was more oily-textured than I like. One solution to both issues is to sub in applesauce for half the recipe's butter. However the recipe was a great starting point to recreate my mother's classic. Read More
(13)
Rating: 5 stars
10/02/2003
This cake came out moist and yummy. I added more cinnamon and it was a hit! Read More
(11)
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