Coffee Cake Bundt Cake
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!
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
Calories: 499kcal, Carbohydrates: 70g, Protein: 4g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 262mg, Potassium: 85mg, Fiber: 1g, Sugar: 52g, Vitamin A: 528IU, Vitamin C: 0.1mg, Calcium: 64mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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