Jewish Coffee Cake in a Bundt Pan

Indulge in the comforting flavors of a classic *Jewish Coffee Cake* baked to perfection in a Bundt pan. This moist and tender cake features a rich batter made with sour cream for extra softness and a swirl of cinnamon-sugar that creates a mesmerizing marbled effect in every slice. A hint of vanilla and optional crunchy pecans or walnuts elevate the flavor of this delightful treat. Quick to prepare in just 20 minutes and baked to golden perfection, it’s the perfect dessert for brunch gatherings, holiday celebrations, or a cozy afternoon coffee break. Dust with powdered sugar for a simple yet elegant finish that will impress your guests. Whether served warm or at room temperature, this Bundt cake is a timeless favorite for any occasion.

Nutriscore Rating: 37/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 3 eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 2 teaspoons ground cinnamon
• 0.5 cup brown sugar
• 0.5 cup chopped pecans or walnuts (optional)
• 2 tablespoons powdered sugar, for dusting (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to prevent the cake from sticking.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Then mix in the sour cream and vanilla extract until smooth.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Step 6

In a small bowl, combine the brown sugar, ground cinnamon, and chopped pecans or walnuts (if using). This will be your cinnamon-sugar swirl.

Step 7

Spread half of the cake batter into the prepared Bundt pan, smoothing it into an even layer. Sprinkle half of the cinnamon-sugar mixture evenly over the batter.

Step 8

Add the remaining cake batter on top, spreading it evenly. Sprinkle the remaining cinnamon-sugar mixture over the top layer of batter.

Step 9

Use a butter knife to gently swirl the cinnamon-sugar mixture into the batter, creating a marbled effect.

Step 10

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 11

Allow the cake to cool in the Bundt pan for 10-15 minutes. Then carefully invert the pan onto a wire rack to release the cake and let it cool completely.

Step 12

Once cooled, dust the top with powdered sugar (optional) before serving. Slice and enjoy!

Nutrition Facts

Serving size	1548.3 grams (1548.3g)

Amount per serving	% Daily Value*
Calories	5982

Total Fat 295.80g	379%
Saturated Fat 160.90g	805%
Polyunsaturated Fat NaNg
Cholesterol 1190mg	397%
Sodium 3540mg	154%
Total Carbohydrate 793.80g	289%
Dietary Fiber 18.60g	66%
Total Sugars 505.30g
Protein 71.90g	144%

Vitamin D 123IU	615%
Calcium 642mg	49%
Iron 22mg	122%
Potassium 1012mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.5%

Protein: 4.7%

Carbs: 51.8%