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Finished bundt coffee cake on a white cake platter next to a slice of cake on a shall white plate.
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Bundt Coffee Cake

The bundt coffee cake is an enduring classic for good reason. If the cheerful silhouette isn't already enough to get your morning off to a very good start, the scent of the cinnamon walnut swirl on the inside is sure to lift your spirits. Perfect for breakfast, afternoon coffee breaks, or anytime snacking. 
Course Breakfast, Snack
Cuisine American
Keyword cake, classic, comfort food
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 12 servings

Equipment

  • bundt pan (10 inch)
  • food processor

Ingredients

For the Cake Batter

  • 2 cups all purpose flour (plus more for dusting the pan)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • ¾ cup (1½ sticks) unsalted butter softened (plus more for greasing the pan)
  • 1 cup baker's sugar
  • 2 large eggs at room temperature
  • 1 cup crème fraîche
  • 1 teaspoon pure vanilla extract

For the Cinnamon Walnut Swirl

  • 1 cup walnuts
  • ¼ cup light brown sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons unsalted butter melted

Instructions

Prepare the Cake Batter

  • Heat the oven to 350℉. Generously butter the bundt pan, dust with flour, and knock out the excess.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set the dry ingredients aside.
  • In a large bowl, beat ¾ cup of butter and the baker's sugar with an electric mixer on high speed until pale and fluffy, about 4 minutes.
  • Add eggs one at a time, beating well on medium speed after each addition
  • Beat in the sour cream and vanilla until very fluffy, about 4 minutes more. (Don't panic if the mixture looks a bit curdled at this point...this is normal.)
  • Add the flour mixture and beat on low speed until the batter is just combined, scraping down the sides of the bowl as necessary.

Prepare the Cinnamon Walnut Swirl Mixture and Assemble the Cake for Baking

  • Place the walnuts, cinnamon, brown sugar, and a pinch of salt in the food processor. Pulse until the nuts are chopped medium to fine. Add the melted butter and pulse a couple more times to combine.
  • Spoon about a third of the batter into the bottom of the bundt pan. (It will be quite thick...just coax it in as evenly as you can.) Sprinkle half of the swirl mixture on top of the first layer of batter. Spoon another third of the batter on top, and then smooth with a spatula as best you can. Sprinkle the rest of the swirl mixture onto the second layer, top with remaining batter, and smooth once more with the spatula.
  • Bake in the middle of the oven until a tester comes out clean and the cake begins to pull away from the sides of the pan, about 45 minutes.
  • Cool cake in the pan on a metal rack for 15 minutes. Place the rack on top of the pan and flip to invert the cake onto the rack. Cool completely before transferring to your favorite cake plate.