"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." — Ruth
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butter, room temperature
1 1/2 cups
2 1/2 cups
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 flour. To avoid a crusty, over-baked exterior bake at standard 350 degrees. Also, for a moist cake, do not overbake! This cake is very similar to one made with a yellow cake mix, but a much tastier choice. I omitted the nuts and used brown sugar for the filling--no need at all to double filling ingredients--then drizzled with a powdered sugar glaze when cool. Excellent recipe!
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 get a more intense vanilla flavor. I also added about a 1 teaspoon more cinnamon and added the nuts to the cinnamon sugar mixture rather than have them throughout the whole cake. Definitely make it again but will use the standard mixing method - cream butter and sugars, add sour cream and eggs, etc. Also I didn't use the 400 degree temp - just the 350 and baked it until it was done.
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.
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!
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.
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). Also, at the suggestion of another reviewer I used 2 TBLS cinnamon. This is probably the best coffee cake I've made & it looks nice, too!! :)
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.
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 moister.
* Percent Daily Values are based on a 2,000 calorie diet.
Cinnamon Swirl Bundt Coffee Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 182
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