Cinnamon Swirl Bundt Coffee Cake
Description
This decadent cinnamon swirl cake is super moist thanks to the addition of sour cream. It's baked in a Bundt pan and will feed a crowd.
Ingredients
•
1 1/2 cups white sugar
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3/4 cup butter, room temperature
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3 large eggs
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1 teaspoon vanilla extract
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2 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 cup sour cream
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1/2 cup chopped walnuts
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1/4 cup white sugar
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1 tablespoon ground cinnamon
Directions
1
Preheat the oven to 400 degrees F (205 degrees C). Grease a 10-inch Bundt pan.
2
Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3
Whisk flour, baking soda, and baking powder together in a separate bowl; add flour mixture in 2 batches, alternating with sour cream, beating batter briefly after each addition. Fold in walnuts. Pour 1/2 of the batter into the prepared pan.
4
Mix sugar and cinnamon together in a small bowl; sprinkle over batter in the pan. Drop remaining batter in heaping spoonfuls over filling, covering it as best you can.
5
Bake in the preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center comes out clean, about 40 minutes more. Cool on a wire rack for 5 minutes. Invert carefully onto a serving plate or cooling rack. Let cool completely.