Description
A moist and delicious Bundt Coffee Cake featuring a rich cinnamon swirl and crunchy walnuts, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and grease your Bundt pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one by one, mixing well after each addition.
- Stir in the sour cream and vanilla extract.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in another bowl.
- Gradually add the dry ingredients to the wet ingredients.
- Fold in the chopped walnuts.
- Pour half of the batter into the prepared Bundt pan, then sprinkle with cinnamon sugar, and add the remaining batter.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes before inverting onto a wire rack.
Notes
For a richer flavor, consider using brown sugar or substituting Greek yogurt for sour cream.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg