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–+ servings

Sour Cream Bundt Coffee Cake

Julia Ann
A sweet and moist coffee cake for breakfast or brunch. Cinnamon strudel filling and golden raisins add flavor and sweetness.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Breakfast - Brunch
Cuisine American
Servings 12 serving

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.”
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