Print Recipe
5 from 1 vote

Sour Cream Bundt Coffee Cake

A sweet and moist coffee cake for breakfast or brunch. Cinnamon strudel filling and golden raisins add flavor and sweetness.
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Course: Breakfast - Brunch
Cuisine: American
Servings: 12 serving
Author: Julia Ann

Ingredients

  • CAKE
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 8 ounces of unsalted butter at room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla
  • 1/3 cup golden raisins
  • STRUDEL
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 10 teaspoons brown sugar
  • 1 teaspoon cinnamon
  • GLAZE
  • 1/2 cup powdered sugar
  • 1 tablespoon milk

Instructions

  • Preheat oven 350 F
  • Bundt Pan: butter, dust pan with 2 teaspoons flour and sugar, tap out excess.
  • In large mixing bowl, cream the sugar and butter together until light and creamy.
  • In another bowl blend the flour, baking powder, baking soda and salt, sift together.
  • Add 1/2 cup of flour mixture to the butter and sugar.
  • Blend at low speed.
  • Beat in 1 egg at time.
  • Alternate the addition of flour with the other 2 eggs.
  • Add the remaining flour mixture, sour cream and vanilla, beat until evenly mixed.
  • Fold in the 1/3 cups of raisins with a spatula.
  • ----------
  • Mix strudel ingredients:
  • Blend with a fork until crumbly mixture.
  • ----------
  • Pour 1/2 the cake into the prepared pan.
  • Spread the strudel over the cake batter.
  • Add the remaining cake batter over the strudel.
  • Bake 55 minutes, or until cake tester comes out clean.
  • Let the cake cool for 5 to 10 minutes, and remove to pan.
  • When the cake has cooled, drizzle glaze over the cake.

Notes

This can also be made in 9 x 13 pan or in an 9 inch springform pan. The strudel becomes the streusel by putting the crumb mixture on top of the cake before baking. This coffee cake can be made a week ahead; wrap well and freeze. Defrost it overnight in the wrapping. -------------------------------------- Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office.“ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.