Moist Sour Cream Bundt Cake (Easy Cinnamon Streusel Coffee Cake)
1 hr12 servings
A tender, moist coffee cake layered with cinnamon-sugar streusel and finished with vanilla glaze, baked in a Bundt pan.
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| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease a 9.5" Bundt pan with nonstick cooking spray | ||||||
| 120 g granulated sugar (for streusel) | Mix cinnamon streusel, reserve 3–4 tbsp | Layer: half batter, streusel (minus reserved), remaining batter, reserved streusel | Bake 350°F / 175°C, 35–40 min until toothpick clean | Cool cake completely, drizzle with glaze | ||
| 1 teaspoon ground cinnamon | ||||||
| 1 teaspoon vanilla extract (for streusel) | ||||||
| 115 g salted butter, room temperature | Cream butter & sugar until light & fluffy | Beat in eggs & vanilla | Alternate dry ingredients & sour cream into batter | |||
| 200 g granulated sugar (for cake) | ||||||
| 2 large eggs | ||||||
| 2 teaspoons vanilla extract (for cake) | ||||||
| 250 g all-purpose flour | Combine flour, baking powder & baking soda | |||||
| 1 teaspoon baking powder | ||||||
| 1 teaspoon baking soda | ||||||
| 240 ml sour cream | ||||||
| 120 g powdered sugar | Whisk powdered sugar & milk to glue consistency | |||||
| 2–4 tablespoons warmed whole milk | ||||||
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