Sour Cream Bundt Coffee Cake
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.
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.1 & ½ sticks salted butter, 1 & ¼ c granulated sugar, ¼ c brown sugar, 4 eggs, 2 teaspoon vanilla extract, 1 & ¼ C sour cream
- 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.1 & ½ C all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Pour half the batter into prepare bundt cake pan.
- Warm ¾ 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.¾ C Nutella
- 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!¼ C Nutella, ¼ C heavy whipping cream, 1 teaspoon ground cinnamon
Nutrition
Calories: 359kcalCarbohydrates: 41gProtein: 4gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 79mgSodium: 259mgPotassium: 139mgFiber: 1gSugar: 30gVitamin A: 492IUVitamin C: 0.2mgCalcium: 85mgIron: 2mg
Tried this recipe?Let us know how it was!
