{"id":320274,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/sour-cream-bundt-coffee-cake\/"},"modified":"2024-09-05T14:53:13","modified_gmt":"2024-09-05T19:53:13","slug":"sour-cream-bundt-coffee-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/sour-cream-bundt-coffee-cake\/","title":{"rendered":"Sour Cream Bundt Coffee Cake"},"content":{"rendered":"<p>If you&#8217;re looking for a year-round staple of an impressive breakfast treat, our sour cream bundt coffee cake recipe is it. The base is a velvety sour cream pound cake with a fine, tender crumb and a light vanilla flavor. The addition of sour cream to the batter, as in many of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/sour-cream-desserts\/\" rel=\"noopener noreferrer\" data-name=\"www.tasteofhome.com\/collection\/sour-cream-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\">sour cream desserts<\/a>, practically <span class=\"yKMVIe\" role=\"heading\">guarantees <\/span>a rich, moist cake thanks to the extra fat and acid it contributes. Cut a slice to reveal a ribbon of warm, cinnamon-scented brown sugar and pecan streusel winding through the cross-section of the cake. Another layer of streusel is hidden on the bottom surface of each slice, a welcome addition that provides a secret crunch. Though it may look like a simple cake, it&#8217;s an ideal candidate for baking in a fluted tube pan because a Bundt pan gives it those beautiful ridges, transforming something simple into something elegant. It&#8217;s a perfect canvas for macerated fruit in summer, and a lovely companion to a cup of coffee or tea any time of year at all.<\/p>\n<h2><strong>Ingredients for Sour Cream Coffee Cake Bundt<\/strong><\/h2>\n<ul>\n<li><strong>Pecans:<\/strong> Chopped pecans add a delightful crunch to the ribbon of streusel in the cake, but you can leave them out if you like.<\/li>\n<li><strong>Brown Sugar: <\/strong>In addition to adding sweetness to the pecan streusel ribbon and topping, brown sugar contributes a molasses flavor.<\/li>\n<li><strong>Cinnamon: <\/strong>Ground cinnamon adds wonderful warmth to the streusel, contrasting with the light vanilla flavor of the cake.<\/li>\n<li><strong>Butter:<\/strong> For the best sour cream coffee cake, choose an unsalted, high-quality butter. These are our Test Kitchen\u2019s picks for the best <a href=\"https:\/\/www.tasteofhome.com\/article\/best-butter-taste-test\/\" rel=\"noopener noreferrer\" data-name=\"www.tasteofhome.com\/article\/best-butter-taste-test\/\" data-module=\"content engagement\" data-position=\"embedded links\">butter brands<\/a>.<\/li>\n<li><strong>Sugar: <\/strong>Sugar locks moisture into the batter and inhibits gluten development for an ultra-soft and tender crumb.<\/li>\n<li><strong>Eggs:<\/strong> Beaten eggs provide the muffin batter with structure and elasticity. It&#8217;s always best to use <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">room-temperature<\/a> eggs when baking.<\/li>\n<li><strong>Vanilla:<\/strong> Vanilla extract, whether store-bought or\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade vanilla<\/a>, adds a delicate aroma to the coffee cake batter.<\/li>\n<li><strong>All-purpose flour:<\/strong> Flour is the base of this sour cream coffee cake recipe. You can substitute a gluten-free all-purpose flour blend.<\/li>\n<li><strong>Baking powder and baking soda: <\/strong>The added fat and moisture in this coffee cake recipe make the batter heavier than a standard <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-vanilla-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/best-vanilla-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">vanilla cake<\/a>. Dual leavening ingredients give this thick cake batter a boost, helping lift even rich ingredients.<\/li>\n<li><strong>Sour cream: <\/strong>Sour cream adds a delightful tang to the batter, but also extra fat and acid, which helps create an undeniably moist and rich cake.<\/li>\n<li><strong>Confectioners&#8217; sugar:<\/strong> A dusting of confectioners&#8217; sugar on top of the bundt cake is all the adornment it needs, which keeps the decorating simple and sweet.<\/li>\n<\/ul>\n<h2><strong>Directions\u202f<\/strong><\/h2>\n<h3>Step 1: Make streusel and cake batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2029712\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sour-cream-coffee-cake-bundt_TOHD24_47619_SarahTramonte_2.jpg?fit=700%2C1024\" alt=\"Step 2 of Taste Recipes Sour Cream Coffee Cake Bundt is to cream the butter and sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a small bowl, combine the pecans, brown sugar and cinnamon; set aside. In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.<\/p>\n<h3>Step 2: Layer streusel and cake batter in the cake pan<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2029713\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sour-cream-coffee-cake-bundt_TOHD24_47619_SarahTramonte_3.jpg?fit=700%2C1024\" alt=\"Step 3 of Taste Recipes Sour Cream Coffee Cake Bundt is to layer the cake batter and pecan mixtur in a greased and flour bundt pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Pour half of the batter into a greased and floured 10-inch fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.<\/p>\n<h3>Step 3: Bake coffee cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2029714\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sour-cream-coffee-cake-bundt_TOHD24_47619_SarahTramonte_4.jpg?fit=700%2C1024\" alt=\"Step 4 of Taste Recipes Sour Cream Coffee Cake Bundt is to let the cake sit in the pan for 10 minutes before inverting it to a cooling rack and sprinkling with powdered sugar\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<div class=\"recipe-directions\">\n<p>Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool the cake for 10 minutes before removing from the pan to a wire rack to cool completely. Sprinkle with confectioners&#8217; sugar.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2029715\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sour-cream-coffee-cake-bundt_TOHD24_47619_SarahTramonte_5.jpg?fit=700%2C1024\" alt=\"Single servings of Taste Recipes Sour Cream Coffee Cake Bundt on small white plates, black surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<h2><strong>Sour Cream Coffee Cake Bundt Variations<\/strong><\/h2>\n<ul>\n<li><strong>Swap the spices:<\/strong> Trade the ground cinnamon in the streusel with ground ginger, pumpkin pie spice or ground cardamom to tweak the flavor of the finished cake.<\/li>\n<li><strong>Add dried fruit:<\/strong> Sprinkle some raisins, dried pineapple tidbits, dried blueberries or dried pitted cherries into the pecan streusel mixture.<\/li>\n<li><strong>Change out the nuts:<\/strong> You can substitute the pecans for any other chopped nut you like. Walnuts, macadamia nuts or hazelnuts would all be particularly good.<\/li>\n<li><strong>Ice the cake:<\/strong> Though an understated sprinkle of confectioners&#8217; sugar is all this cake needs on top, you can easily add a ribbon of our quick <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-vanilla-glaze\/\" data-name=\"www.tasteofhome.com\/recipes\/quick-vanilla-glaze\/\" data-module=\"content engagement\" data-position=\"embedded links\">vanilla glaze<\/a> for an even more striking presentation.<\/li>\n<\/ul>\n<h2><strong>How to Store <\/strong><strong>Sour Cream Coffee Cake Bundt<\/strong><\/h2>\n<p>Store leftover sour cream coffee cake at room temperature in a cake dome or air-tight container for up to three days.<\/p>\n<h3><strong>Can you freeze <\/strong><strong>Sour Cream Coffee Cake Bundt<\/strong><strong>?<\/strong><\/h3>\n<p>Yes, you can freeze this sour cream coffee cake bundt whole, well wrapped, for up to two months. While the texture will be fine for longer than that, the cake might start to lose moisture or absorb aromas from the freezer so we recommend defrosting it and using it within that time window. To <a href=\"https:\/\/www.tasteofhome.com\/article\/properly-storing-cakes\/\" rel=\"noopener noreferrer\" data-name=\"www.tasteofhome.com\/article\/properly-storing-cakes\/\" data-module=\"content engagement\" data-position=\"embedded links\">freeze cake<\/a>, allow it to cool completely after baking, then wrap it tightly in plastic wrap, and double-wrap in foil or a freezer bag. Let it thaw in the fridge or at room temperature. You can also cut and wrap individual slices and defrost them as needed either at room temperature or by warming them in the microwave for 30 seconds.<\/p>\n<h2><strong>Sour Cream Coffee Cake Bundt <\/strong><strong>Tips<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2029717\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sour-cream-coffee-cake-bundt_TOHD24_47619_SarahTramonte_7.jpg?fit=700%2C1024\" alt=\"Single servings of Taste Recipes Sour Cream Coffee Cake Bundt on small white plates, black surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<h3><b>Can you bake this sour cream coffee cake in a different kind of cake pan?<\/b><\/h3>\n<p>Yes. If you don&#8217;t have a fluted tube pan, also called a bundt pan, you can bake this batter in a 13x9x2-inch baking pan, a 9-inch tube pan, a 10-inch springform pan, or even as about two dozen coffee cake muffins in a muffin tin.<\/p>\n<h3>What&#8217;s the best way to grease a bundt pan so sour cream coffee cake doesn&#8217;t stick to it?<\/h3>\n<p>The best way to ensure your cake comes out of the pan cleanly is to grease it well from the start. We recommend using shortening to grease Bundt pans, even those with a nonstick coating. We don\u2019t recommend using butter to grease a fluted tube pan because the milk solids in butter can caramelize in the pan&#8217;s surface in the heat of the oven and cause your cake to stick. To\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-grease-a-bundt-pan\/\" data-name=\"www.tasteofhome.com\/article\/how-to-grease-a-bundt-pan\/\" data-module=\"content engagement\" data-position=\"embedded links\">grease a Bundt pan<\/a>, take a dollop of shortening on a paper towel and wipe the interior of the pan. Do your best to get into every nook and cranny, especially if you&#8217;re using an <a href=\"https:\/\/www.tasteofhome.com\/collection\/bundt-pans-you-need-for-best-ever-baking\/\" data-name=\"www.tasteofhome.com\/collection\/bundt-pans-you-need-for-best-ever-baking\/\" data-module=\"content engagement\" data-position=\"embedded links\">elaborately designed<\/a> pan. Then dust with flour and tap away the excess.<\/p>\n<h3>Is there a healthier substitute for sour cream in this coffee cake recipe?<\/h3>\n<p>If you&#8217;re looking to cut the fat content of this recipe, consider replacing the sour cream with non-fat plain Greek yogurt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Baking it in a bundt pan transforms a simple sour cream coffee cake into something elegant, and you can&#8217;t beat the surprise inside,\u00c4\u00eea ribbon of brown sugar-cinnamon streusel with pecans.<\/p>\n","protected":false},"author":7061,"featured_media":2116005,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305616,305615,305753,303980,305744,304423,305636,304328,304288,305487,304430,304338,304515,303966,304988,304408,304368,306848,304268,307449,307484,304558,324623,304150,305031],"categories-v2":[308500,310461,309438,310897,310890,311402,308510,311389,308821,310910,308988,308984,308481,259620,310796,308830,308992,308880,308495,308935,308813,308745,309603,259483,310465,310491,308910,309177,309434,308975],"coauthors":[343474],"recommended_recipes":[{"post_title":"Lemon Sour Cream Pound Cake","post_link":"\/recipes\/lemon-lover-s-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Lover-s-Pound-Cake_EXPS_TOHAM19_20353_B11_07_1b.jpg"},{"post_title":"Sour Cream Pound Cake","post_link":"\/recipes\/sour-cream-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sour-Cream-Pound-Cake_EXPS_FT24_2727_ST_0307_1.jpg"},{"post_title":"Rhubarb Sour Cream Coffee Cake","post_link":"\/recipes\/rhubarb-sour-cream-coffee-cake\/","post_image":"\/wp-content\/uploads\/2024\/08\/Rhubarb-Sour-Cream-Coffee-Cake_EXPS_TOHD24_31907_SarahTramonte_6.jpg"},{"post_title":"Sour Cream Sugar Cookie Cake","post_link":"\/recipes\/sour-cream-sugar-cookie-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Sour-Cream-Sugar-Cookie-Cake_EXPS_TOHD24_222050_JuliaHartbeck_4.jpg"},{"post_title":"Sour Cream Chocolate Cake","post_link":"\/recipes\/sour-cream-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_8986_JackieAlpers_07.jpg"},{"post_title":"Sour Cream Chocolate Cupcakes","post_link":"\/recipes\/sour-cream-chocolate-cupcakes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sour-Cream-Chocolate-Cupcakes_exps36496_W101973175D05_13_2bC_RMS.jpg"},{"post_title":"Chocolate Bundt Cake","post_link":"\/recipes\/chocolate-bundt-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Chocolate-Bundt-Cake_EXPS_FT25_278296_EC_0205_8.jpg"},{"post_title":"Cranberry Sourdough Coffee Cake","post_link":"\/recipes\/cranberry-sourdough-coffee-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Sour Cream Pumpkin Coffee Cake","post_link":"\/recipes\/sour-cream-pumpkin-coffee-cake\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_145410_DianaChistruga.jpg"},{"post_title":"Cinnamon Roll Cream Cheese Coffee Cake","post_link":"\/recipes\/cinnamon-roll-cream-cheese-coffee-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cinnamon-Roll-Cream-Cheese-Coffee-Cake_EXPS_THCA17_138681_D07_01_6b.jpg"},{"post_title":"Sour Cream Rhubarb Coffee Cake","post_link":"\/recipes\/sour-cream-rhubarb-coffee-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Chocolate Cake with Sour Cream","post_link":"\/recipes\/chocolate-cake-with-sour-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14083_TH10145C29B.jpg"},{"post_title":"Easy Sour Cream Coffee Cake","post_link":"\/recipes\/easy-sour-cream-coffee-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Milk Chocolate Bundt Cake","post_link":"\/recipes\/milk-chocolate-bundt-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10264_TH10039C33B.jpg"},{"post_title":"Cream-Filled Coffee Cake","post_link":"\/recipes\/cream-filled-coffee-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3009_CS0706C48A.jpg"},{"post_title":"Sour Cream Spice Cake","post_link":"\/recipes\/sour-cream-spice-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19428_TH10301C19.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Sour-Cream-Bundt-Coffee-Cake_EXPS_TOHD24_47619_SarahTramonte_6.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/sour-cream-bundt-coffee-cake\/","name":"Sour Cream Bundt Coffee Cake","datePublished":"2018-01-01","dateModified":"2024-09-05","prepTime":"PT40M","cookTime":"PT45M","totalTime":"PT01H25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Sour-Cream-Bundt-Coffee-Cake_EXPS_TOHD24_47619_SarahTramonte_6.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Baking it in a bundt pan transforms a simple sour cream coffee cake into something elegant, and you can't beat the surprise inside\u2014a ribbon of brown sugar-cinnamon streusel with pecans.","recipeIngredient":["2\/3 cup chopped pecans","2 tablespoons brown sugar","1-1\/2 teaspoons ground cinnamon","BATTER:","1 cup butter, softened","2 cups sugar","2 large eggs, room temperature","1\/2 teaspoon vanilla extract","2 cups all-purpose flour","1 teaspoon baking powder","1\/4 teaspoon baking soda","1\/4 teaspoon salt","1 cup sour cream","Confectioners' sugar"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350\u00b0. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Emily Teel"}],"nutrition":{"@type":"NutritionInformation","calories":" 333 calories","fatContent":"18g fat (9g saturated fat)","cholesterolContent":"66mg cholesterol","sodiumContent":"177mg sodium","carbohydrateContent":"40g carbohydrate (28g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4788733,"reviewCount":71,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-10-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jennifer091"},"reviewBody":"<p>I make this every fall and add fresh thin sliced apples to the middle sprinkled with cinnamon and sugar. This year I have experimented with adding in a bit of apple cider into the batter and apple butter. Adds a bit of extra flavor to the cake. Sprinkle the top with cinnamon and sugar before baking. I get many compliments and get asked for the recipe frequently! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPopsicle"},"reviewBody":"When I made this cake for some friends they all loved it and wanted to know where I got the recipe! I love the pecans, and a dusting of powdered sugar on the top makes it just perfect!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleTurtle"},"reviewBody":"I have not made this coffee cake in a long time  I once had the receipe. but i lost it  it was  Excellent!!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldFish"},"reviewBody":"If you live at a high altitude (I live in CO) you're going to have to alter this a LOT!!  I tried it last night and ended up with an expensive mess that collapsed completely in the middle!  How disappointing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBeer"},"reviewBody":"I am a cake baker from way back.  I have never had a cake fall on me.  This cake fell!!!Can someone tell me WHY???  The cake has potential: good taste.  But who wants to waste time and money on a cake that is this unpredictable--unless someone can tell me how to correct the problem.  Thank you for your help.   Gretchen White, Atlanta, GA","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenLeaf"},"reviewBody":"Moist texture, we all loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeMagnet"},"reviewBody":"I made this cake it was very moist and my husband loved it. I made a Creamcheese Glaze poured over it. I shared a couple pieces with my elderly neighbor and she really enjoyed it. My first cake without coming out of a box :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeGrapes"},"reviewBody":"Fantastic. Very moist","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBoomerang"},"reviewBody":"I love this coffee cake. I have doubled it and added some chopped apples to the filling as well. It is so good and every time I make it, it's gone in the blink of an eye!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueTree"},"reviewBody":"This recipe is perfect! very tasty and moist, was a hit!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedHelmet"},"reviewBody":"Excellent cake..moist and flavorful..dont change a thing!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPlanet"},"reviewBody":"After reading everyone's comments, I bought new containers of baking powder and soda. Also pressed the topping into the top layer so most of it would stick to the cake. I used a fluted Bundt pan. After all of that, I was surprised to see that my cake fell in the middle. Once flipped onto a plate, it looked beautiful; but when cut, the end that fell was quite noticeable. The taste was wonderful, and it was very moist. My husband and I both loved it. I'll try it again and am hopeful it will not fall in the center the next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanButton"},"reviewBody":"Made this for a group of my adult sons friends. I did not last long...I ate the crumbs that were left and they were moist and delicious","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFlame"},"reviewBody":"I have made this cake three times and have had absolutely no problems with it.  I used a fluted bundt cake pan and it did not fall.  ASome of you complained that the pecan mixture came off but mine didn't.  Maybe I was just lucky.  It is very moist and delicious cake.  I hope some of you try again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanClover"},"reviewBody":"This is a no-fail coffee cake that is fabulous every time and quite versatile.  I have made it in a bundt, cupcake and square pans, all equally as great.  I double the filling - for bundt I triple because I add some at the bottom of the pan so there will be some on top of the finished cake.  I have added cinnamon chips to the batter, also great; I wouldn't hesitate to play with add-ins as long as it wouldn't change the liquid ratio.  I have subbed yogurt for sour cream in a pinch and Rum Chata for vanilla in a pinch.  It is always moist, nice amount of sweet, a tender crumb and just right density.  I'll never use another recipe for coffee cake, this is a true keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-07-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldLobster"},"reviewBody":"This was really good. It did have a bit more of a coffee cake taste than I prefer, but what do you expect when it is named \"coffee cake\"?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeDog"},"reviewBody":"I loved this coffee cake.  My husband even ate three pieces!  And he doesn't even like walnuts or pecans.It was so moist and delicious.  Very easy to make and I had most of the ingredients on hand.  I was a little short on sour cream so I used a 6 oz. container of greek yogurt.  I would probably recommend pressing the nut mixture into the dough a little so they don't all fall off when you lift the coffee cake to your plate, but, other than that, I would follow the recipe completely and enjoy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedChefHat"},"reviewBody":"I LOVE LOVE LOVE this recipe.  My husband always has a smile on his face when I make it. I use light butter and fat free sour cream though when making this delicous cake!!  This takes away calories and fat!  Def. let the cake cool before taking it out as it crumble out.  I take a spatula and loosen the cake from the pan before taking it out though.  Also, not a bad thing to make to make your house smell great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-10-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveHammer"},"reviewBody":"Fabulous! I've made this many times and have been told that this coffee cake is better than the Danish Pastry shop in town! WOW! I use low\/non fat products and do not put the nut mixture on top, only in the middle. Still, the top fell.The good news is that once it is out of the bundt pan and flipped over, nobody can see that. Then I dust it with powdered sugar. Pure perfection.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedLeaf"},"reviewBody":"This cake fell, presentation terrible but taste is great.   Is the recipe correct?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldGrapes"},"reviewBody":"Very moist & tasty. Relatively uncomplicated, with everyday ingredients. Reheats well, too.For those whose cake fell: were you using a 10\" fluted tube pan?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeTooth"},"reviewBody":"I made this recipe for the first time and it was delicious and it was the best cake recipe by far...I rated this recipe a five star.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBulb"},"reviewBody":"Looks easy and delicious","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldMustache"},"reviewBody":"My mom has made a close version of this cake for as long as I can remember.  It is my FAVORITE cake of all!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"47619","romance_copy_dek":"Baking it in a bundt pan transforms a simple sour cream coffee cake into something elegant, and you can't beat the surprise inside\u2014a ribbon of brown sugar-cinnamon streusel with pecans.","enhanced_recipe_title":"Sour Cream Bundt Coffee Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup chopped pecans","IngredientText":"2\/3 cup chopped pecans"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons brown sugar","IngredientText":"2 tablespoons brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons ground cinnamon","IngredientText":"1-1\/2 teaspoons ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>BATTER:<\/b>","IngredientText":"<b class='sIngredient'>BATTER:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup butter, softened","IngredientText":"1 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups sugar","IngredientText":"2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs, room temperature","IngredientText":"2 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon vanilla extract","IngredientText":"1\/2 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups all-purpose flour","IngredientText":"2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking powder","IngredientText":"1 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon baking soda","IngredientText":"1\/4 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sour cream","IngredientText":"1 cup sour cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Confectioners' sugar","IngredientText":"Confectioners' sugar"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Sour-Cream-Bundt-Coffee-Cake_EXPS_TOHD24_47619_SarahTramonte_6.jpg","RecipeId":47619,"AttachmentSourceId":null,"AttachmentSource":"Sarah Tramonte for Taste Recipes","PhotoCredit":"Sour Cream Bundt Coffee Cake Recipe photo by Sarah Tramonte for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Sour-Cream-Bundt-Coffee-Cake_EXPS_TOHD24_47619_SarahTramonte_6.jpg","ContributorId":null,"Firstname":"Kathleen","Lastname":"Larimer","City":"Dayton","StateDescription":"Ohio","IsCommunityCook":false,"TimeCallout":"Prep: 40 min. 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