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My review
Cinnamon Swirl Bundt Coffee Cake
Ruth
"A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily."
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Ingredients
1 h 20 m servings 403Original recipe yields 12 servings (1 10-inch bundt cake)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
- Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
- Mix the remaining 1/4 cup of white sugar with the cinnamon.
- Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
- Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.
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Reviews
Read all reviews 427550 Ratings
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Most helpful positive review
12/13/2007
Very nice cake. Excellent crumb,texture and taste. Cream butter and sugar first, add eggs one at a time, then vanilla. Add sour cream and flour mixture alternately, beginning and ending with flo...
Most helpful critical review
9/17/2011
The cake tastes wonderful - the method of combining the eggs with the sugar and then adding the sour cream and butter is weird. If you add the vanilla at the same time you add the butter, you g...
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12/13/2007
Very nice cake. Excellent crumb,texture and taste. Cream butter and sugar first, add eggs one at a time, then vanilla. Add sour cream and flour mixture alternately, beginning and ending with flo...
10/3/2002
I read the other reviews and made some modifications when I made the cake. I coated the Bundt pan with cinnamon & sugar, used brown sugar instead of white for the filling, omitted the nuts and ...
12/4/2004
This recipie was very good. I would suggest using an icing to drizzle over the top. The icing i used was: 1c. powdered sugar, 2tablespoons milk, and 1teaspon of vanilla extract.
3/19/2003
This has been a big hit, very good but not too sweet. The first time I tried this recipe the sour cream and butter were quite lumpy so I started over. I now cream the sugar and butter before ...
3/7/2003
There are not enough stars to give this recipe it's just desserts! It has set the standard by which all cakes are judged in my house. Easy as can be, comes out perfect every time. My only modifi...
10/2/2002
Wonderful & moist. We loved it. I made a couple of changes - I did not have sour cream, so I used one cup milk & one TBLS vinegar, mix & let sit for 5 minutes (got this from King Arthur). Al...
9/17/2011
The cake tastes wonderful - the method of combining the eggs with the sugar and then adding the sour cream and butter is weird. If you add the vanilla at the same time you add the butter, you g...
11/23/2005
This recipe was so delicious! I am a big coffee cake fan and this one was the best one I've had. I made one modification-I doubled the cinnamon-sugar mixture, then to that added 1/4 cup brown su...
3/2/2003
This was good, but made a cake that only about half filled our bundt pan. I recommend the "Streusel Coffee Cake" recipe submitted by Mary instead. It's a very similar cake, but bigger and mois...