Cinnamon Swirl Bundt Coffee Cake

SUBMITTED BY: Ruth PHOTO BY: mommymeggy

"A friend of mine gave me this recipe years ago. It is really a coffee cake but may serve your purposes. I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy!"

SERVINGS & SCALING

Original recipe yield: 1 -10 bundt cake

USMETRIC

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INGREDIENTS

1 cup sour cream
3/4 cup butter
1 1/2 cups white sugar
2 1/2 cups all-purpose flour
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs
1 tablespoon ground cinnamon
1/4 cup white sugar

READ REVIEWS (120)

DIRECTIONS

Preheat oven to 400 degrees F (205 degrees C). Lightly grease one 10 inch bundt pan.
Cream 1 1/2 cups white sugar together with eggs until well blended. Add sour cream and butter or margarine and beat well. Add flour, baking soda, and baking powder and mix well. Stir in vanilla and the chopped nuts.
Mix the remaining 1/4 cup of white sugar with the cinnamon.
Pour half of the batter into the prepared pan. Sprinkle generously with the cinnamon sugar mixture. Cover with remaining cake batter.
Bake at 400 degrees F (205 degrees C) for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 17, 2003 by vickie

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 adding the eggs and sour cream. I also substituted pecans instead of walnuts. Do grease your pan well!

15 users found this review helpful

Reviewed on Nov. 8, 2003 by JONIJOJO

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 added a little extra sour cream (light) to the batter. Results were great!! We took it to a friend's house and I got a desperate e-mail two days later that the cake was finished and they needed the recipe ASAP.

12 users found this review helpful

Reviewed on Dec. 12, 2003 by SQUAREONE

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 modification is I double the amount of swirl mixture and divide the cake batter into three so I can layer the swirl. When cut the inside has 2 stripes of swirl and some on top! Fabulous Recipe, I make it often.

11 users found this review helpful

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