Cinnamon Swirl Bundt Coffee Cake

A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 403 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 ½ cups white sugar
• ½ cup chopped walnuts
• 3 eggs
• 2 ½ cups all-purpose flour
• ¼ cup white sugar
• 1 cup sour cream
• 1 tablespoon ground cinnamon
• ¾ cup butter, room temperature

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.

Step 2

Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.

Step 3

Whisk flour, baking soda, and baking powder together in a separate bowl. Add flour mixture to batter alternately with sour cream, mixing until just incorporated after each addition. Fold in walnuts. Pour half of the batter into the prepared pan.

Step 4

Mix sugar and cinnamon for filling in a small bowl.

Step 5

Sprinkle cinnamon-sugar mixture over batter in the pan. Drop remaining batter in heaping spoonfuls over filling, covering it as best you can.

Step 6

Bake in the preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes or until a tester comes out clean.