#BundtBakers ~ Sour Cream Coffee Cake Muffin Bundt Cake


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. Wendy from A Day in the Life on the Farm invited us to share a muffin inspired bundt cake with you today! That required a little bit of searching and decision making. Nothing except blueberry jumped out at me when I did my initial searches, and so I decided to stop looking at cake recipes and just look at muffin recipes that I thought might lend themselves to baking in a bundt pan! Let me tell you, this was a happy marriage if ever there was one. I didn't change a thing about the original recipe, other than the baking style and it came out beautifully.

You may notice my streusel topping looks awfully... crunchy! Well, I made a baker error and somehow allowed myself to run out of brown sugar... so I subbed sugar in the raw in the streusel topping! This obviously completely changed the texture of the topping, but it was a fun and tasty change. I left the recipe written with brown sugar, as I would definitely use brown sugar next time for a more standard texture / flavor.

See all the DELICIOUS muffin inspired bundts we're sharing with you today:

Sour Cream Coffee Cake Muffin Bundt Cake adapted from Just a Taste

For Streusel:
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
4 TBS butter, slightly softened and cut into pieces
1 teaspoon ground cinnamon

For Batter:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup softened butter
1/3 cup vegetable oil
1 cup sugar
2 large eggs
1 cup (8 oz.) sour cream
2 teaspoons vanilla extract

  1. Preheat oven to 350 degrees. Spray a 9-cup bundt pan very generously with baking spray. 
  2. Prepare the streusel by combining streusel ingredients in a medium sized bowl, and blend the butter into the mixture with a fork or pastry cutter until evenly blended, and resembles wet sand. Set aside.
  3. Combine dry ingredients in a medium bowl: flour, baking powder, baking soda, and salt. Whisk to blend and set aside. 
  4. In the bowl of a stand mixer, blend the softened butter, oil, and sugar until well combined, creamy, and lightened in color. Add in the eggs 1 at a time, blending until combined, scraping down the sides as needed. Add in the sour cream and vanilla extract blending one last time, then turn mixer down to low and sprinkle in the dry ingredients and blend in slowly, just until combined. Finish mixing with a spatula by hand (don't overmix batter).
  5. Sprinkle the prepared streusel evenly along the bottom of the prepared bundt pan, and then spread batter over the streusel and bake in pre-heated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow to cool in pan about 15 minutes before inverting onto cooling rack to complete cooling. 


  1. Thanks for joining in the fun this month Rebekah. Your Bundt Muffin sounds perfect.

  2. The touch of cinnamon is just perfect for this one.

    1. It needed a little more in the batter, or a swirled layer of the streusel.

  3. Personally, I love a crunchy topping. I'd like your muffin Bundt exactly as you made it!

  4. I'm trying not to buy anymore Bundt pans but the one you've used here is a real beauty. Your cake is a beauty also and I would love that crunchy topping.

    1. I know what you mean... I think I'm up to 6... and have been eyeballing others... It needs to stop!

  5. I love that extra crunchy topping!

  6. Ohhh ...Delicius Crunchy..I love!!!


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