Coffee Cake Bundt Cake
This Coffee Cake Bundt Cake is moist and buttery with ribbons of cinnamon swirl throughout the entire cake! It's topped with a buttery cinnamon streusel and a brown butter glaze that makes this home baked treat taste like it came straight out of a bakery!
Servings: 15 servings
Calories: 499kcal
Cost: $15
Ingredients
Dry Ingredients
- 1 1/4 cup All Purpose Flour
- 3/4 cup Sugar
- 1 tbsp Cinnamon
- 3 1/2 cups All Purpose Flour
- 1 tsp baking powder
- 1 tsp Kosher Salt
Wet Ingredients
- 1/2 cup Salted Butter room temperature
- 3 tbsp Butter Flavored Shortening room temperature
- 1/2 cup Brown Sugar
- 4 large Eggs room temperature
- 1 tbsp Vanilla Extract
- 1 cup Sour Cream room temperature
- 1/4 cup Whole Milk room temperature
Streusel Topping
- 6 tbsp Salted Butter browned
- 2 1/4 cups Powdered Sugar
- 4-5 tbsp Whole Milk room temperature
- Splash Vanilla Extract
Instructions
- Preheat oven to 325 degrees F. Spray an 18-cup tube pan with nonstick baking spray.
- Combine flour, sugar, cinnamon, and a pinch of kosher salt in a medium bowl to make the streusel, then add the room temperature butter and shortening.
- Mix the brown sugar and cinnamon for the filling and set aside.
- Whisk dry ingredients together in a separate bowl.
- Cream butter, shortening, sugar, and brown sugar in a mixer for 5 minutes.
- Add eggs one at a time, mix dry and wet ingredients until just combined.
- Layer the batter in the prepared pan with cinnamon sugar filling.
- Sprinkle streusel topping on and bake for 80 minutes.
- Make a brown butter glaze and pour over the cooled cake.
Notes
Ensure all ingredients are at room temperature for best results.