Jewish Coffee Cake in a Bundt Pan
Indulge in the comforting flavors of a classic *Jewish Coffee Cake* baked to perfection in a Bundt pan. This moist and tender cake features a rich batter made with sour cream for extra softness and a swirl of cinnamon-sugar that creates a mesmerizing marbled effect in every slice. A hint of vanilla and optional crunchy pecans or walnuts elevate the flavor of this delightful treat. Quick to prepare in just 20 minutes and baked to golden perfection, it’s the perfect dessert for brunch gatherings, holiday celebrations, or a cozy afternoon coffee break. Dust with powdered sugar for a simple yet elegant finish that will impress your guests. Whether served warm or at room temperature, this Bundt cake is a timeless favorite for any occasion.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 3 eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 2 teaspoons ground cinnamon
- 0.5 cup brown sugar
- 0.5 cup chopped pecans or walnuts (optional)
- 2 tablespoons powdered sugar, for dusting (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to prevent the cake from sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the sour cream and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
In a small bowl, combine the brown sugar, ground cinnamon, and chopped pecans or walnuts (if using). This will be your cinnamon-sugar swirl.
Spread half of the cake batter into the prepared Bundt pan, smoothing it into an even layer. Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
Add the remaining cake batter on top, spreading it evenly. Sprinkle the remaining cinnamon-sugar mixture over the top layer of batter.
Use a butter knife to gently swirl the cinnamon-sugar mixture into the batter, creating a marbled effect.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the Bundt pan for 10-15 minutes. Then carefully invert the pan onto a wire rack to release the cake and let it cool completely.
Once cooled, dust the top with powdered sugar (optional) before serving. Slice and enjoy!
Nutrition Facts
Calories |
5982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.8 g | 379% | |
| Saturated Fat | 160.9 g | 804% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 3540 mg | 154% | |
| Total Carbohydrate | 793.8 g | 289% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 505.3 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 642 mg | 49% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
