Sour cream is used to keep this lovely cinnamon swirl Bundt cake moist. I was given this recipe years ago by a friend of mine. This can also be turned into tiny loaf cakes that are simple to freeze.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 10-inch bundt cake |
Ingredients
- 1 ½ cups white sugar
- ¾ cup butter, room temperature
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sour cream
- ½ cup chopped walnuts
- ¼ cup white sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 400 degrees F (205 degrees C). Grease a 10-inch Bundt pan.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Whisk flour, baking soda, and baking powder together in a separate bowl; add flour mixture in 2 batches, alternating with sour cream, beating batter briefly after each addition. Fold in walnuts. Pour 1/2 of the batter into the prepared pan.
- Mix sugar and cinnamon together in a small bowl; sprinkle over batter in the pan. Drop remaining batter in heaping spoonfuls over filling, covering it as best you can.
- Bake in the preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center comes out clean, about 40 minutes more. Cool on a wire rack for 5 minutes. Invert carefully onto a serving plate or cooling rack. Let cool completely.
- You can lower the fat content by using fat-free sour cream or yogurt instead of sour cream.
Nutrition Facts
| Calories | 403 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 256 mg |
| Sugars | 30 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty ordinary
So happy with this recipe. I made in a 13×9 pan, and that took 30 minutes max. To prevent the walnuts form sinking I tossed them in ~1tsp flour, and I also sprinkled some extra walnuts on top, which looks lovely. Made for a family dinner, and it’s just such a lovely cake, I love eating it.
I just made it yesterday and followed exact receipe and it turned out amazing. Tastes excellent nice and soft I did use brown sugar instead of white for the filling. Definately will make again as it was so easy and quick to make. Thank you.
I loved this cake. It was a lot of cake for one person, so I froze it in quarters. This way you can enjoy it as you want something delicious.
Awesome cake! I preheated my oven to 400* but immediately turned down oven to 350* when i put in my cake. It tested done in around 45 minutes. I let set on rack for 10 minutes before turning over to remove from pan. It came right out with a couple taps! I chose to put the walnuts in the cin/sugar mix rather than the batter. This could be my favorite all time coffee cake! Perfect for any time of day!
I made this cake exactly as the recipe called for and it was delicious and a huge hit for Christmas morning- the only changes that I made to make it look more festive was to add a powdered sugar glaze with Christmas colored sprinkles- otherwise, this would be a delicious and most coffee cake all year around!
Perfectly delicious!
The recipe was easy to follow but the batter was very thick like cookie dough. Also there is no glaze included.
The cake batter itself was super moist and yummy! I love the swirl of brown sugar cinnamon in the middle too! BUT in the recipe it explains the do the brown sugar mixture then cake batter and so fourth. Well once I flipped it I could tell the top was too hard, being the brown sugar mixture. I would just have the mixture in the middle of the cake not on top at well. The other thing, DO NOT ATTEMPT TO TAKE IT OUT BEFORE COOL. I messed up big time – don’t listen to the recipe as to when it should be taken out. Take it out after at least 30 minutes. Mine broke in half because it was still cooling. So yeah 3 stars. But with adjustments it could become a solid 5!
Love the taste of this cake. The aroma of the cinnamon is truly inviting and a perfect match for a cup of coffee. Tastes great with vanilla ice cream too 😉 I made a few adjustments: I used a square baking pan instead of a Bundt pan, and I also sprinkled the top with cinnamon sugar and walnuts. The only problem is the texture of the cake, I find it too crumbly and messy to handle. But as far as the taste is concerned, it’s perfect. Hence, still deserves a “5”
Delicious! Used brown sugar instead of white for the filling and doubled. Will definitely make again.
I picked this recipe because it reminded me of a bunt my Oma would always have on hand. Flavors were pretty spot on! Minus my update for the filling. Notes I took away from other reviews before making: Extra sour cream?No nuts – maybe for filling? Brown sugar for filling Extra cinnamon – in filling. Bake at 350 whole timeUpdate after making : The batter seemed pretty dry so I added in extra extra sour cream. NO extra cinnamon. I put in just the filling as per suggestion. Double was Way too much. ADD nuts. to filling. Cinnamon and brown sugar for filling was a bit boring / lacked interest and texture. For sure better eaten next day. Was more moist. Always make day ahead of serving!
Really liked the taste of this cake but mine came out a bit too dense for our liking. I believe it was a over baked, not over mixed. Next time I will just bake at the straight 350.
Very good cake. I was worried because it comes out dark but it actually has a nice crunch while still being nice and moist inside. I used fat free Greek yogurt instead of sour cream and did a powdered sugar, milk, and vanilla glaze on top.
I really like the recipe. I did make a few changes. I put pecans in the middle with cinnamon mixture instead of in the cake mix portion. I was very good.
Easy to do. Terrific results. Everybody asks me to make this if I’m coming to dinner, or if they’re invited over. Delicious.
I have made this several times now and it’s delicious! I never add an icing and it’s plenty moist. This last time I actually made it with gluten free cup for cup flour and just used a little less and no one could tell a difference! I also like to dust my pan with cinnamon sugar to add an extra crunch to the outside.
This was an awesome recepie, I did double the cinnamon and sugar topping but I don’t think you would have to.
wasnt happy with this recipe, when transferred into loag pans its just didnt bake well..went back to my struedsal recipe..
Made it tonight and it is almost all gone!! Delicious!
This didn’t turn out for me at all. I checked it at 30 minutes into the 40 minutes at 350, and the batter was still runny. I checked it again 8 minutes later and it was done. In fact, it was overdone. It’s dry and spongy and completely inedible. Bummer.