Sour Cream Bundt Coffee Cake

This classic sour cream bundt coffee cake is elevated with a swirl of Nutella & a yummy glaze. This sweet breakfast bundt cake recipe is a great way to start your day. If you love cinnamon, hazelnut, and chocolate, you won't be able to resist a slice of this.

A sour cream coffee cake is something my grandmother used to make all the time. I took her traditional recipe and added fun ingredients to make it special such as Nutella, cinnamon, and brown sugar. If you love cinnamon, you will also love my recipe for Puff Pastry Twists with Cinnamon Sugar or Cinnamon Roll Pie.

What to Love About this Recipe

There are many reasons to love this delicious bundt recipe, here are just a few highlights. You will love this just as much as we do.

• Easy to make
• Sour cream adds tang & keeps the cake moist
• The hazelnut & cinnamon combination is outrageously good
• The Nutella swirl & glaze is so pretty
• Great for breakfast, brunch, snacks, or dessert
• Stores well & stays fresh for days

Ingredients

Below are all the ingredients needed for this wonderful homemade bundt coffee cake recipe with a Nutella swirl and glaze.  This recipe uses mostly pantry staples that you likely have on hand.

I first had Nutella in Italy where it is served at many hotels with pastries. That Italian touch to this bundt cake recipe sets this apart from other ones.

• All-Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Salted Butter
• Eggs
• Granulated Sugar
• Brown Sugar
• Vanilla Extract
• Sour Cream
• Nutella
• Cinnamon
• Heavy Cream

See the Recipe Card for amounts & full instructions.

How to Make Sour Cream Bundt Coffee Cake

Here are the steps for making this homemade fresh-baked breakfast cake. It mixes together in just 15 minutes.

• Preheat the Oven & Prep the Bundt Pan
• Mix the Sour Cream Coffee Cake Batter
• Layer the Cake Batter & Nutella Swirl
• Bake & Cool the Bundt Cake
• Add the Nutella Glaze

Preheat the Oven & Prep the Bundt Pan

Preheat the oven to 350°. Next, grease & flour a 10" bundt pan. Set aside and begin preparing the cake batter for baking.

Mix the Sour Cream Coffee Cake Batter

The ingredients will be mixed using a hand mixer.  You will also need a bundt pan that you will want to grease and flour so that the batter does not stick.  Once you preheat the oven, get out all your ingredients and equipment, then it is time to get mixing.

In a large mixing bowl, you will cream the butter and sugar. Then add the eggs, sour cream, and vanilla.  Next will be the dry ingredients and mix well until everything is evenly combined.

Layer the Cake Batter & Nutella Swirl

Pour half the batter into the prepared bundt pan.  Next, warm the Nutella in a microwave-safe bowl for a bit in the microwave so that it is thinner and easier to pour.  Pour it onto the batter and then run a butter knife through it and swirl it back and forth as shown below.  There will be swirls of batter and Nutella.

After the Nutella is swirled into the coffee cake batter, pour on the remaining batter. The bundt cake pan should then be filled about 80% of the way at this point. It will rise and fill the pan as it bakes.

Bake & Cool the Bundt Cake

Invert from the bundt pan and cool on a wire rack. This will allow the bundt cake to cook faster. You want the cake to be cool before adding the glaze. This way the warm Nutella glaze will not slide right off.

TOP TIP- if you want the glaze to ooze into the cake, you can poke small holes with a thick toothpick. This will allow the glaze to seep into the cake a bit for added decadence.

Add the Nutella Glaze

To make the glaze for the coffee cake, warm the heavy cream in a medium-sized microwave-safe bowl. Warm the Nutella separately in a small microwave-safe bowl. Whisk Nutella into the heavy cream and add the cinnamon and whisk together.

Drizzle the Nutella glaze evenly over the bundt cake using the whisk. It will drip and coat the cake. Who says brown foods aren't gorgeous?

Let it cool for a few minutes. ENJOY!

What to Serve with Coffee Cake

This source cream bundt coffee cake makes enough for guests & friends. Share it and serve it with fresh fruit for a lovely brunch. It's great for Mother's Day, Father's Day, Christmas, or Thanksgiving morning.

Grab a cup of coffee or tea and enjoy a thick slice of this homemade Nutella-swirled sour cream coffee cake.  It has a pound cake texture that is buttery, rich, & comforting. I love it with a glass of mint mojito iced coffee. For a full Italian experience, I enjoy it with a cup of coffee with olive oil (Oleato).

Storage

This coffee cake stores well & stays fresh for days. Place it on a cake plate with a mound cover if you have one. It keeps the cake fresh & doesn't ruin the gorgeous glaze. It will stay fresh for up to 5 days.

You can also put the bundt cake on a large plate. Next, add toothpicks to the top in several locations so they stick up halfway. Then gently drape plastic wrap over the toothpicks and seal the edges to the plate.

What is Nutella and How is it Pronounced?

Nutella is a spread made from roasted hazelnuts, milk, sugar, and cocoa. Learn more at NUTELLA.

In the UK and the USA, it is commonly pronounced "nut-ella" or "nuh-tell-uh".   It is produced in Italy and per the manufacturer, it is correctly pronounced "new-tell-uh". 

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Product Recommendations for this Recipe:

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Sour Cream Bundt Coffee Cake

Angela

The classic sour cream bundt coffee cake recipe with a Nutella swirl. It's rich, buttery, moist, & has a delicious Nutella swirl. All topped with a pretty cinnamon, hazelnut, & chocolate glaze that's irresistible. It's great for breakfast, brunch, snacks, or dessert.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Breakfast

Cuisine American

Servings 16

Equipment

• bundt cake pan
• hand mixer

Ingredients

  

• 1 & ½ sticks salted butter room temperature
• 1 & ¼ c granulated sugar
• ¼ c brown sugar packed
• 4 eggs room temperature
• 2 teaspoon vanilla extract
• 1 & ¼ C sour cream full fat
• 1 & ½ C all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ C Nutella

Nutella Glaze

• ¼ C Nutella
• ¼ C heavy whipping cream
• 1 teaspoon ground cinnamon

Instructions

 

• Preheat oven to 350°. Grease and flour a 10" bundt pan and set aside.
• In a large mixing bowl, cream the softened butter and sugar using an electric hand mixer on medium-low for about 3 minutes. Add eggs one at a time and combine until smooth. Add vanilla and sour cream, mix until smooth.
• Add 1 C of the flour, baking powder, baking soda, and salt. Mix on low until combined. Add remaining flour and mix on low. Scrape down the sides with a rubber spatula to mix completely.
• Pour half the batter into prepare bundt cake pan.
• Warm a cup of the Nutella in a microwave-safe bowl for about 15 seconds. This will thin it out so it is easier to pour and swirl in the batter.
• Pour the warmed Nutella evenly over half of the batter in the pan. Using a knife, drag it back and forth and in a swirling motion to even it out over the batter, see photo above.
• Pour remaining batter over the Nutella swirl. Bake for 50-60 minutes in the oven. Use a cake tester or toothpick to test for doneness. It should come out clean (or with maybe just a little sweet Nutella on it!)
• Let the cake pan cool on a wire rack for about 10 minutes. Using oven mitts or a kitchen towel, carefully handle the bundt pan to invert the cake and remove it from the pan to then cool it directly on the wire rack.

  It is best to have the wire rack over a baking sheet or surface that you are fine getting messy under the wire rack once the drizzling starts.
• Warm the heavy cream in a medium-sized microwave-safe bowl. It should NOT boil, just be warm to the touch (about 10-15 seconds) Warm Nutella separately in a small microwave-safe bowl for about 10 seconds.

  Whisk Nutella into the heavy cream. Add the cinnamon and whisk together. Drizzle the Nutella glaze evenly over the bundt cake using the whisk. It will drip and coat the cake. Let is cool a few minutes. ENJOY!

Notes

Nutrition Facts
Servings: 16
Amount per serving
Calories	451
% Daily Value*
Total Fat 26.5g	34%
Saturated Fat 12.7g	64%
Cholesterol 75mg	25%
Sodium 215mg	9%
Total Carbohydrate 49.1g	18%
Dietary Fiber 1.3g	5%
Total Sugars 39.1g
Protein 5.3g
Vitamin D 11mcg	55%
Calcium 102mg	8%
Iron 2mg	9%
Potassium 125mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Keyword baking, cake, sweet

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