Cinnamon Streusel Bundt Coffee Cake
A moist, buttery Bundt cake with layers of spiced cinnamon streusel, perfect for pairing with coffee or devouring solo.
Ingredients
- For the Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup unsalted butter softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- For the Streusel:
- ¾ cup brown sugar
- 1 cup chopped pecans optional
- 2 tsp ground cinnamon
- ¼ cup all-purpose flour
- ¼ cup melted butte
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the Bundt pan.
- Combine flour, baking powder, and baking soda in a bowl.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Gradually add the dry ingredients, alternating with sour cream.
- For the streusel, mix brown sugar, cinnamon, flour, pecans, and melted butter until crumbly.
- Pour half of the batter into the pan. Sprinkle half the streusel.
- Add the rest of the batter and top with remaining streusel.
- Bake for 50 minutes or until a toothpick inserted comes out clean.
- Cool for 10 minutes in the pan, then transfer to a cooling rack.
Notes
Nutritional Values (per serving)
- Calories: 380
- Total Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
Vitamins and Minerals (per serving)
- Calcium: 10%
- Iron: 8%
- Potassium: 6%
- Vitamin A: 12%
- Magnesium: 5%
Additional Notes/Tips
- Add a glaze drizzle for extra sweetness.
- For a crunchier streusel, toast the pecans first.
- Store tightly wrapped—it’s even better the next day!