This classic Sour Cream Bundt Coffee Cake is elevated with a swirl of Nutella & a yummy glaze. This sweet recipe is a great way to start or end your day. It's so good you will want a slice for breakfast, snack, and dessert!
Why this Sour Cream Coffee Cake Recipe is Amazing: The Nutella swirl & drizzle turns a simple bundt cake into a gourmet delight.
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. Ok, now let's bake!
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Ingredients
This recipe uses mostly pantry staples that you likely have on hand. The flavor combination of hazelnut and cinnamon is what makes this a unique recipe that also pretty & fancy without much work.
The sour cream adds some tanginess and makes is super moist and why I use it here like my recipe for Apple Crumb Coffee Cake. Do not skip this part or use Greek Yogurt as a substitute.
- All-Purpose Flour - the pantry standard
- Baking Powder & Baking Soda - for fluffy texture & rise.
- Salt - balances the sweetness of the Nutella.
- Salted Butter - do not substitute oil.
- Eggs - room temperature is best.
- Granulated & Brown Sugar - the combination is best.
- Vanilla Extract - floral sweet notes.
- Sour Cream - for the best texture.
- Nutella - for amazing hazelnut chocolate flavor.
- Cinnamon - a punch of warm spice.
- Heavy Cream - for the final glaze.
See the Recipe Card for amounts & full instructions.
How to Make Coffee Cake in a Bundt Pan
It mixes together in just 15 minutes. Here are the steps for making this homemade fresh-baked breakfast cake.
- 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
1 - Preheat the Oven & Prep the Bundt Pan
Preheat the oven to 350°. Next, grease & flour a 10" bundt pan (or 12"). Set aside and begin preparing the cake batter for baking.
2 - 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 using a hand mixer on medium speed. Then add the eggs, sour cream, and vanilla. Next will be the dry ingredients and mix well until everything is evenly combined.
3 - 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.
4 - 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.
5 - 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 sour cream bundt coffee cake makes enough for guests & friends. It's great for brunch, Mother's Day, Father's Day, Christmas, or Thanksgiving morning.
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".
Sour Cream Bundt Coffee Cake
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. | |
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Amy Irvin says
I don't know if I'm going to make this myself or if I'll share the recipe with my mom and request it for my birthday. But I must have this cake lol
Angela says
Either way, I hope you enjoy this coffee cake.
Alexis Farmer says
This looks amazing! Nutella in anything is fantastic.
Angela says
It is a different take on the classic coffee cake.
Angela says
I don't blame you one bit for the extra Nutella nod!
Kendra Kaiser says
Yum. My daughter would love this. She's a Nutella fiend!
Erika says
Pinning this!!!!!
Can’t wait to make it- do you think it would turn out okay I’m bread machine?
Angela says
I am not sure about the bread machine since I have never used one. If you do try it, let me know how it turns out.
Sandi Barrett says
Nutella is king in our house. This cake is amazing.
Angela says
Love your comment, too funny! King Nutella!
Elaina says
This looks so yummy! Nice little breakfast treat.
Sonia says
Adding Nutella to my grocery list. This recipe is sure to make my middle child very happy for his upcoming birthday. He loves Nutella.
Angela says
Great, Happy Birthday to him and I hope you all enjoy this Nutella cake.
Amanda says
Oh yum! Anything with Nutella is sure to taste fabulous!
Angela says
Nutella and cake is a great combo!
Angela says
Thank you Emily.
Angela says
Thank you.
Cynthia Mailhot says
I love nutella so this looks like a win!
Irene says
What a lovely surprise to find the creamy hazelnut treat in the middle of a slice of coffee cake. Yummy!
Angela says
It is a great tasting swirl inside the bundt coffee cake.
Becca says
I just finish the last piece from Easter. It was so good & not too sweet which is why it’s great for breakfast. Can I freeze it & put the glaze on later?
Angela says
Yes, you can bake this ahead of time and freeze it for later. I suggest wrapping it well with plastic wrap and then placing it in a second air-tight item like a container or very large Ziploc. Defrost it in the refrigerator for 2 days before adding the glaze and enjoying.