Description
Delight in a tender Bundt coffee cake enveloped in a luscious cinnamon swirl and crunchy walnuts. Perfect for brunch or an afternoon treat.
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). Grease your Bundt pan generously to ensure easy release.
- Cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and vanilla extract until smooth.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a separate bowl.
- Gradually add the dry mixture to the wet mixture, mixing gently until just combined.
- Fold in the chopped walnuts.
- Pour half of the batter into the prepared Bundt pan, sprinkle cinnamon sugar, then add the remaining batter.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for about 10 minutes before inverting onto a wire rack.
Notes
Store the cake at room temperature for up to 3 days or freeze for longer storage. For a dairy-free option, substitute the butter and sour cream accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 15g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg