Sour Cream Coffee Bundt Cake #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join!

Today our #SundayFunday group is hosted by Camilla of Culinary Cam who said "November 15th is National Bundt Day. Dust off those pans and get creative. I'll take anything you bake in a bundt - sweet or savory."

It's been awhile since I joined my SundayFunday group for posting day - but this is one I've had saved and ready to go for awhile and am happy to share with you today! 

This is SUCH a delicious coffee cake recipe - that swirl in the middle is perfection! It's pretty, tender, lightly sweet, and has some fantastic texture. We've enjoyed this one a couple times - I think it might make a Holiday brunch appearance! Delicious with your morning cup of coffee, or as a snack / dessert. It's perfectly versatile. 

• Air Fryer Eggless Mava Bundt by Sneha's Recipe
• Cinnamon Sugar Donut Bundt Cake by A Day in the Life on the Farm 
• Dark Chocolate Salted Caramel Mini Bundts by Amy's Cooking Adventures
• Eggless Sugar free Ragi Banana Bundt Cake by Sizzling Tastebuds 
• Fuyu Bundt by Culinary Cam
• Man’s Best Friend Birthday Bundt by Food Lust People Love
• Root Beer Bundt Cake by Karen's Kitchen Stories 
• Sour Cream Coffee Bundt Cake by Making Miracles

Sour Cream Coffee Bundt Cake

Ingredients

Streusel:

1 cup ground pecans

1 TBS ground cinnamon

⅓ cup brown sugar, packed

5 ⅓ tablespoons unsalted butter, chilled and cubed

½ cup flour

Cake:

2 cups flour

½ teaspoon baking soda

1 ½ teaspoons baking powder

1 cup unsalted butter, softened

1 ½ cups granulated sugar

2 eggs

1 cup sour cream

1 tsp vanilla extract

Directions

1. Preheat your oven to 325 degrees. Spray your bundt pan with baker's joy or a nonstick cooking spray, and set aside.
2. Next, make the streusel: combine your streusel ingredients in a bowl and mix well, until the mixture resembles coarse crumbs. If you're starting with whole or halved pecans, combine ingredients in a food processor and pulse until it comes together into coarse crumbs.
3. To make the cake batter: Combine your dry ingredients in a medium bowl (flour, baking soda and baking powder); whisk to combine and set aside.
4. In the bow of your stand mixer, combine your softened butter and grandulated sugar. Blend together on medium speed for about 2 - 3 minutes, or until it lightens in color and starts to look fluffy. Add your eggs in, one at a time, until fully incorporated, and add in the vanilla.  
5. Add in half of your dry ingredient mixture, and blend just until combined. Blend in the sour cream, then remaining dry ingredients. Your batter should be thick - don't overmix.
6. Next, to assemble, spread half of your streusel mixture in the bottom of your prepped bundt pan. Pour 2/3 of the cake batter over the streusel, gently spreading with a spatula to level it out. Sprinkle the remaining streusel over the cake batter. Top with last 1/3 of cake batter and gently smooth.
7. Bake in the preheated oven 50 - 60 minutes, or until a toothpick inserted into the center comes out clean or with crumbs only.
8. Allow the cake to cool fully in the bundt pan on a cooling rack - and invert onto a serving platter / cake tray once completely cooled. Slice and enjoy! 

Recipe adapted from Garnish with Lemon