Best Sour Cream Coffee Bundt Cake Recipes

SOUR CREAM BUNDT COFFEE CAKE

Steps:

• Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture. , Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

SOUR CREAM BUNDT COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Mix brown sugar and cinnamon together in a bowl. Mix sour cream and baking soda together in a separate bowl.
• Beat flour, white sugar, butter, eggs, baking powder, and vanilla extract together using an electric mixer in third bowl. Beat in sour cream mixture until combined. Pour 1/3 of the batter into the prepared pan; top with 1/2 of the brown sugar-cinnamon mixture. Sprinkle with 1/2 of the chocolate chips. Layer remaining batter, brown sugar-cinnamon mixture, and chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

SOUR CREAM COFFEE BUNDT CAKE

Steps:

• Combine all batter ingredients and mix well; set aside batter.
• In a separate bowl mix all topping ingredients.
• Add 1/2 batter to a tube pan, then 1/2 topping, then remainder of batter, then remainder of topping.
• Bake at 350 degrees for 1 hour.

SOUR CREAM CHOCOLATE COFFEE CRISP BUNDT CAKE

Steps:

• For the cake: Preheat oven to 350 degrees F. Butter a 10-cup Bundt pan and cover with cocoa powder. Turn bundt pan upside down and pat the bottom to remove excess cocoa. Set aside. In a small saucepan, combine the butter, cocoa powder, salt, instant coffee and water. Place over medium heat. Cook, stirring, until all the ingredients are melted and combined. Remove from the heat and set aside to cool slightly.
• In a large bowl, whisk together the flour, sugar and baking soda. Add half the liquid mixture and whisk until completely blended. The mixture will be thick at this point. Add the remaining liquid mixture and whisk until combined. Add the eggs, one at a time, whisking after each addition until combined. Whisk in the sour cream and vanilla until the batter is smooth. Add the chocolate chips and crushed Coffee Crisp and stir until combined. Scrape the batter into the prepared pan and bake until a cake tester comes out clean, approximately 40-45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let the cake cool completely before topping with ganache.
• For the ganache: Place the chopped chocolate into a heatproof bowl. Heat the whipping cream in a small saucepan over medium heat until it simmers. Don't let it come to a rolling boil. Add half the hot cream to the chocolate and stir. Add the rest of the cream and stir until all the chocolate has completely melted. Add the butter and stir until it has completely melted and combined with the chocolate. Allow the ganache to cool slightly, approximately 20 minutes, then pour over top of the bundt cake. If desired, top the ganache with crumbled Coffee Crisp.

SOUR CREAM BUNDT COFFEE CAKE

Steps:

• 1. Cream butter & sugar til fluffy; add eggs until creamy.
• 2. Sift together flour, baking powder and salt. Add flour mixture to butter mixture, alternating with sour cream. Add vanilla.
• 3. Make topping next: 2 tablespoons sugar, 2 tablespoon brown sugar; 2 teaspoons cinnamon; 1/2 cup chopped pecans.
• 4. In a greased, floured bundt pan, begin with the cake mix mixture, then alternate with some of the topping, ending with the cake mix as the last layer.
• 5. Bake at 325 degrees for 50 minutes until a toothpick comes out clean. Cool 5 minutes. Remove from pan; dust with confectioners and freeze. When I thaw it out, I often dust again with confectioners.