Sour Cream Coffee Bundt Cake

  • Yield: 12 servings

"I've been baking this coffee cake for over 28 years. It's no-fail, freezes beautifully and everyone loves it."


1 1/4cups sugar
1cup (2 sticks) butter, softened
2 eggs
1 (8-ounce) carton sour cream
2cups all-purpose flour
1teaspoon baking soda
1teaspoon vanilla extract
1 heaping teaspoon cinnamon, mixed with 2 heaping teaspoons sugar


  1. Preheat oven to 350F. Grease a Bundt pan very well. Sprinkle half of cinnamon and sugar mixture over the entire pan until coated.
  2. In a medium-size mixing bowl, cream together butter and sugar. Add eggs and sour cream. Mix well. Add flour one cup at a time. Stir in vanilla and baking soda until evenly mixed.
  3. Pour half of the batter into pan. Sprinkle remaining cinnamon sugar mixture over batter. Spoon remaining batter into pan.
  4. Bake 45 minutes. Turn cake out of pan onto a plate immediately.

Recipe by Marsha Madere, Wright City, Okla.

Nutritional Info *per serving

  • Calories 340
  • Fat 20g
  • Saturated Fat 12g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 80mg
  • Sodium 270mg
  • Carbohydrate 38g
  • Fiber 1g
  • Sugars 22g
  • Protein 4g