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This Coffee Cake Bundt Cake is moist and buttery with ribbons of cinnamon swirl throughout the entire cake! It’s topped with a buttery cinnamon streusel and a brown butter glaze that makes this home baked treat taste like it came straight out of a bakery!
For more coffee cake recipes, make my apple coffee cake, blueberry sour cream coffee cake and cardamom coffee cake!
This coffee cake bundt cake recipe is one of those recipes you’re going to want in your kitchen at ALL times! It’s essentially my sour cream pound cake turned into a cinnamon crumb coffee cake that’s baked in a bundt cake pan!
The cake has a soft and tender crumb that practically melts in your mouth. Then the brown butter glaze comes in, packing the cake with a cozy, rich flavor that’s downright delicious.
You get the best of both worlds – tons of cinnamon flavor, a moist cake, and brown butter.
Your morning coffee just got a BIG upgrade.
Table Of Contents
Why This Is The BEST Cinnamon Coffee Cake
- Looks bakery-level, but it’s easy! No fuss, just pour, swirl, top, and bake. It’s the kind of cake that looks like you tried way harder than you actually did. And to me – that’s a win!
- Ultra-moist texture – thanks to sour cream (and lots of butter), the cake is soft, rich, and never dry. No coffee is actually required to wash it down.
- Versatile! This is the type of cake you can eat for breakfast or as a snack but is also a delicious dessert, too!
Key Ingredients
(full list of ingredients can be found in the recipe card at the bottom of this post)
Salted Butter and Butter Flavored Shortening is used in both the cake and the streusel. Butter is going to provide flavor and structure while the shortening keeps the cake moist for DAYS. Using a combo makes this such a flavorful recipe – you can taste the butter in every bite.
All purpose flour gives the coffee cake structure and a tender, sturdy crumb that holds up well to the cinnamon swirl and streusel topping.
Brown sugar adds moisture, warmth, and a subtle molasses flavor, while granulated sugar/white sugar helps create structure and sweetness with a lighter crumb.
Sour cream adds richness and moisture while its acidity tenderizes the crumb. This makes the cake soft, dense, and ultra-fluffy at the same time.
Cinnamon is the star of the show! It brings that warm, spiced flavor giving it that classic coffee cake vibe.
Eggs provide structure, moisture, and richness in coffee cake—they help bind the ingredients, give the cake lift, and contribute to a tender, fluffy crumb.
How to make Coffee Cake in a Bundt Pan
Make the Streusel and Cinnamon Sugar Filling
Preheat oven to 325 degrees F. Spray an 18-cup tube pan with nonstick baking spray.
Begin by making the streusel – combine flour, sugar, cinnamon, and a pinch of kosher salt in a medium sized bowl. Mix together, then add the room temperature butter and shortening. Use your fingers or a fork to pinch the butter into the flour mixture until crumbles begin to form and you can no longer tell the butter from the dry ingredients. Place the bowl into the refrigerator.
Now prep the cinnamon sugar filling – mix together brown sugar and cinnamon in a small bowl and set aside.
Prepare the Cake
Time to make the cake -In a separate bowl, whisk together flour, cinnamon, baking powder, and kosher salt.
In the bowl of the stand mixer fitted with the paddle attachment, add butter, shortening, sugar, and brown sugar. Cream together for 5 minutes, until light and fluffy. Reduce the mixer speed to low speed and begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl between each addition of the eggs.
Add half of the dry ingredients to the wet ingredients and mix for about 20 seconds, until just combined, then add in the milk, sour cream, and vanilla extract. Continue to mix until just combined, about 10-15 seconds. Scrape down the sides of the bowl again, then add the remainder of the flour mixture. Mix until the batter is smooth, about 10 seconds. Scrape down the sides and the bottom of the bowl one last time to ensure that all of the batter is well mixed.
Assemble and Bake the Cake
Pour 1/3 of the batter into the prepared pan. Sprinkle with half of the cinnamon sugar filling. Pour another 1/3 of the batter on top and sprinkle again with the remainder of the cinnamon sugar. Add the last remaining batter of the batter on top, ensuring that all of the cinnamon sugar is fully coated.
Remove the streusel topping from the refrigerator and sprinkle on top of the batter, ensuring it is fully covered. Bake in the oven for 1 hour and 20-30 minutes, until a toothpick inserted into the center of the cake comes out with just a few crumbs. Allow it to cool completely in the pan for 15-20 minutes, then remove onto a wire rack to cool completely.
Once the cake is cooled, make the brown butter glaze. Add butter to a skillet over medium heat and melt. Stir until the butter becomes becomes foamy and browned bits begin to collect on the bottom of the pan, this will take about 7-10 minutes. (it should also smell like a nutty caramel)
Pour the browned butter into a mixing bowl and add in powdered sugar, milk, and a splash of vanilla extract. Whisk together and begin adding milk one tbsp at a time. Add more milk for a looser texture, less for a thicker texture. Pour on top of the cake.
Pro Baking Tips
- I highly recommend using a tube pan with a removable bottom – this allows you to avoid having to flip the cake over and smooshing the cake or losing some of the streusel on top. You can simply remove it from the pan and place onto a wire rack to cool completely.
- Don’t overmix once the flour is in. Mix just until combined. This yields a tender cake and prevents the cake from being dense.
- Room temp ingredients = smoother batter. Bring your butter, eggs, milk, and sour cream to room temp so everything blends evenly without overmixing.
- Grease every nook and cranny. Use a pastry brush to get softened butter or nonstick spray with flour into every detail of the bundt pan so nothing sticks.
- Tent with foil if it browns too quickly. If the top looks golden before it’s done baking, lightly cover it with foil to prevent over-browning.
Recipe FAQs
Use a nonstick bundt pan and thoroughly grease it with butter or baking spray—make sure you get every crevice!
Absolutely! You can use unsalted butter without needing to alter the recipe.
Layering the cake batter and sprinkling the cinnamon sugar evenly will allow you to get the most distinct swirls. Most importantly, don’t swirl the cinnamon mixture into the cake batter. It’ll get mixed in and bake into the cake.
More Bundt Cakes
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Coffee Cake Bundt Cake
Equipment
- 18-cup Tube Pan (preferably with a removable bottom)
Ingredients
Crumb Topping
- 1 1/4 cup All Purpose Flour
- 3/4 cup Sugar, see instructions
- 1 tbsp Cinnamon
- 1/2 cup Salted Butter, (room temperature)
- 3 tbsp Butter Flavored Shortening , (room temperature)
Filling
- 1/2 cup Brown Sugar
- 1 1/2 tbsp Cinnamon
Coffee Cake
- 1 cup Salted Butter, (room temperature)
- 1/2 cup Butter Flavored Shortening, (room temperature)
- 2 cups Sugar
- 1/2 cup Brown Sugar
- 4 large Eggs, (room temperature)
- 1 tbsp Vanilla Extract
- 3 1/2 cups All Purpose Flour
- 1/2 tsp Cinnamon
- 1 tsp baking powder
- 1 tsp Kosher Salt
- 1 cup Sour Cream, (room temperature)
- 1/4 cup Whole Milk, (room temperature)
Glaze Topping, optional
- 6 tbsp Salted Butter, (browned)
- 2 1/4 cups Powdered Sugar
- 4-5 tbsp Whole Milk, (room temperature)
- Splash Vanilla Extract
Instructions
- Preheat oven to 325 degrees F. Spray an 18-cup tube pan with nonstick baking spray.
- Begin by making the streusel – combine flour, sugar, cinnamon, and a pinch of kosher salt in a medium sized bowl. Mix together, then add the room temperature butter and shortening. Use your fingers or a fork to pinch the butter into the flour mixture until crumbles begin to form and you can no longer tell the butter from the dry ingredients. Place the bowl into the refrigerator.
- Now prep the cinnamon sugar filling – mix together brown sugar and cinnamon in a small bowl and set aside.
- Time to make the cake -In a separate bowl, whisk together flour, cinnamon, baking powder, and kosher salt.
- In the bowl of the stand mixer fitted with the paddle attachment, add butter, shortening, sugar, and brown sugar. Cream together for 5 minutes, until light and fluffy. Reduce the mixer speed to low and begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl between each addition of the eggs.
- Add half of the dry ingredients to the wet ingredients and mix for about 20 seconds, until just combined, then add in the milk, sour cream, and vanilla extract. Continue to mix until just combined, about 10-15 seconds. Scrape down the sides of the bowl again, then add the remainder of the flour mixture. Mix until the batter is smooth, about 10 seconds.
- Scrape down the sides and the bottom of the bowl one last time to ensure that all of the batter is well mixed.
- Pour 1/3 of the batter into the prepared pan. Sprinkle with half of the cinnamon sugar filling. Pour another 1/3 of the batter on top and sprinkle again with the remainder of the cinnamon sugar. Add the last 1/3 of the batter on top, ensuring that all of the cinnamon sugar is fully coated.
- Remove the streusel topping from the refrigerator and sprinkle on top of the batter, ensuring it is fully covered.
- Bake in the oven for 1 hour and 20-30 minutes, until a toothpick comes out with just a few crumbs. Allow it to cool completely in the pan.
- Once the cake is cooled, make the brown butter glaze. Add butter to a skillet over medium heat and melt. Stir until the butter becomes becomes foamy and browned bits begin to collect on the bottom of the pan, this will take about 10 minutes. (it should also smell like a nutty caramel)
- Pour the browned butter into a mixing bowl and add in powdered sugar, milk, and a splash of vanilla extract. Whisk together and begin adding milk one tbsp at a time. Add more milk for a looser texture, less for a thicker texture.
- Pour on top of the cake!
Notes
- I highly recommend using a tube pan with a removable bottom – this allows you to avoid having to flip the cake over and smooshing the cake or losing some of the streusel on top. You can simply remove it from the pan and place onto a wire rack to cool completely.
- Don’t overmix once the flour is in. Mix just until combined. This yields a tender cake and prevents the cake from being dense.
- Room temp ingredients = smoother batter. Bring your butter, eggs, milk, and sour cream to room temp so everything blends evenly without overmixing.
- Grease every nook and cranny. Use a pastry brush to get softened butter or nonstick spray with flour into every detail of the bundt pan so nothing sticks.
- Tent with foil if it browns too quickly. If the top looks golden before it’s done baking, lightly cover it with foil to prevent over-browning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for our church fellowship this weekend, it was a hit! So moist and the crumbly topping is so delish. I did make in a bundt pan and it came out perfectly! I will add this to my cake recopies for the future. I also got requests for the recipe!
Thank you so much!
Has anyone made this in loaf or 9×13 or muffin? I plan to make this for a party and will do one in the ring pan for the main cake but need to make another to serve all the guests. thanks!
Hi! I haven’t tested this in a 9×13 pan or muffin tin but I think a 9×13 would be best! You’ll need to significantly reduce the baking time, I’d start checking at the 35 minute mark.
Made this! A little labor intensive…but it’s worth it! Amazing really! Impressive taste and presentation. With the extra butter and cinnamon!!I will try more of her recipes! ❤️
Thank you so much!!
I worked so hard on this cake and followed the recipe exactly and it was the driest cake I’ve ever had, the cinnamon filling needs butter to add moisture and I think this recipe would do better in a Bundt pan so it can cook evenly throughout and not dry out the edge so drastically. The crumble topping was also dry and needs more butter than the recipe calls for.
Hi Mia! This cake has almost 1 lb of butter, 1/4 cup of oil, AND sour cream – if your cake came out dry, it’s likely that you added too much flour or overbaked the cake. Sorry to hear it didn’t work out for you as many others (please see the reviews) have made this cake and loved it!
I’m going to make this today! We must live close because of the Minerva butter. It’s located about 30 minutes from where I live.
I hope that you love it!