Sour Cream Bundt Coffee Cake Recipes

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SOUR CREAM BUNDT COFFEE CAKE



Sour Cream Bundt Coffee Cake image

This yummy cake is so moist, you won't even need the cup of coffee! Make it for your next get-together-your guests will thank you. -Kathleen Larimer, Dayton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 14

2/3 cup chopped pecans
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
BATTER:
1 cup butter, softened
2 cups sugar
2 large eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
Confectioners' sugar

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Steps:

  • Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture. , Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 333 calories, Fat 18g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 177mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 14

2 sticks butter, at room temperature, plus more for greasing
2 cups all-purpose flour, plus more for dusting
2 cups granulated sugar
2 large eggs
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup finely chopped pecans
1/2 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
1 cup confectioners' sugar
1 1/2 tablespoons milk, plus more if needed
1/2 teaspoon vanilla extract

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Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.
  • Use an electric mixer to cream the granulated sugar and butter together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream. Stir in the vanilla.
  • For the streusel: In a separate bowl, combine the pecans, brown sugar and cinnamon.
  • Pour one-third of the batter into the prepared pan. Sprinkle with half the streusel mixture. Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture. Scrape the remaining batter into the pan and make smooth the top. Bake until a toothpick can be inserted in the center and comes out clean, about 1 hour. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.
  • For the glaze: When the cake is completely cooked, stir the confectioners' sugar, milk and vanilla extract together in a small bowl until smooth. Add more milk if the mixture is too thick. Drizzle over the cooled cake.

SOUR CREAM BUNDT COFFEE CAKE



Sour Cream Bundt Coffee Cake image

My aunt Enid passed down this recipe to me. It's an incredible sour cream coffee cake with a twist; cinnamon and chocolate chips make a wonderful combination. It will be a big hit when you serve it! I brought it to a Navy wives' social and it was gone in minutes!

Provided by Anonymous

Categories     Desserts     Cakes     Bundt Cake Recipes     Chocolate

Time 55m

Yield 8

Number Of Ingredients 11

½ cup brown sugar
1 teaspoon ground cinnamon
1 cup sour cream
1 tablespoon baking soda
1 ¾ cups all-purpose flour
1 cup white sugar
½ cup butter, softened
2 eggs, beaten
2 teaspoons baking powder
1 teaspoon vanilla extract
1 cup chocolate chips, or to taste

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Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Mix brown sugar and cinnamon together in a bowl. Mix sour cream and baking soda together in a separate bowl.
  • Beat flour, white sugar, butter, eggs, baking powder, and vanilla extract together using an electric mixer in third bowl. Beat in sour cream mixture until combined. Pour 1/3 of the batter into the prepared pan; top with 1/2 of the brown sugar-cinnamon mixture. Sprinkle with 1/2 of the chocolate chips. Layer remaining batter, brown sugar-cinnamon mixture, and chocolate chips.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 530.8 calories, Carbohydrate 74.5 g, Cholesterol 84.1 mg, Fat 25.2 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 15.2 g, Sodium 649.5 mg, Sugar 50.1 g

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

This is a great coffee cake for any time of day!

Provided by K. Beth

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

1 cup white sugar
½ cup butter
2 cups all-purpose flour
1 (16 ounce) container reduced-fat sour cream
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup white sugar
2 teaspoons ground cinnamon

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Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
  • Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
  • Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
  • Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 43.7 g, Cholesterol 65.9 mg, Fat 16.4 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 324.4 mg, Sugar 25.3 g

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 17

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

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Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
  • For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
  • Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
  • Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

SOUR CREAM BUNDT CAKE



Sour Cream Bundt Cake image

Make and share this Sour Cream Bundt Cake recipe from Food.com.

Provided by Darlene Summers

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup margarine
3 eggs, separated
1 cup sugar
1 cup sour cream
1 3/4 cups flour, sift
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans or 1/2 cup walnuts
extra margarine, for topping

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Steps:

  • Cream margarine and sugar.
  • Add egg yolks and sour cream. Mix till nice and fluffy.
  • Add flour, baking powder and baking soda. Mix well.
  • Beat egg whites till STIFF, then fold into mixture.
  • Pour batter into a greased and floured Bundt cake pan.
  • Sprinkle the topping of sugar, cinnamon and nuts over top of batter.
  • Dot with little small, thin pats of margarine.
  • BAKE at 325° for one hour or till done.
  • Cool 15 minutes before turning out of pan.

Nutrition Facts : Calories 373.4, Fat 23.8, SaturatedFat 5.8, Cholesterol 61.3, Sodium 340.5, Carbohydrate 36.6, Fiber 1, Sugar 21.2, Protein 4.7

CLASSIC SOUR CREAM COFFEE CAKE



Classic Sour Cream Coffee Cake image

Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h40m

Yield 16

Number Of Ingredients 16

1/2 cup packed brown sugar
1/2 cup chopped pecans
1 1/2 teaspoons ground cinnamon
3 cups Gold Medal™ all-purpose or whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter or margarine, softened
1 1/2 teaspoons vanilla
3 eggs
1 1/2 cups sour cream
1/4 cup butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

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Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
  • In small bowl, mix all Filling ingredients; set aside.
  • In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
  • Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
  • Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
  • Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

Nutrition Facts : Calories 430, Carbohydrate 60 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 41 g, TransFat 1 g

CINNAMON SWIRL BUNDT COFFEE CAKE



Cinnamon Swirl Bundt Coffee Cake image

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.

Provided by Ruth

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11

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

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Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
  • 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.
  • Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
  • Mix the remaining 1/4 cup of white sugar with the cinnamon.
  • Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
  • Bake in 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.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 51.2 g, Cholesterol 85.4 mg, Fat 20.2 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 10.5 g, Sodium 255.6 mg, Sugar 29.5 g

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

This can literally be thrown together at the last minute. I couldn't tell you how many times I have made this cake but there is never a crumb left. Great for a get together for coffee and a chat.

Provided by bert2421

Categories     Breads

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 cup softened butter or 1/2 cup margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 3/4 cups sour cream (500 mg tub)
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/4-1/2 cup chopped nuts

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Steps:

  • Prepare the topping first and set aside.
  • Preheat oven to 350°.
  • Grease and flour tube or bundt pan (I just spray with Pam).
  • Sift dry ingredients and set aside.
  • Combine butter and sugar.
  • Add eggs and vanilla.
  • Beat well.
  • Stir in dry ingredients.
  • Fold in sour cream.
  • Pour 1/2 batter in pan; top with 1/2 topping.
  • Pour remaining batter in pan and top with rest of topping.
  • Bake 45-50 minutes or until toothpick inserted in cake comes out clean.

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.

Provided by d newman

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ⅝ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon confectioners' sugar for dusting

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Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  • Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  • Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

Moist, delicious and tender...that's what you get when you bake this luscious coffee cake from Charlotte Mallet-Prevost of Frederick, Maryland. "I get a good response whenever I make it," Charlotte writes. "It's fantastic."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup butter, softened
2/3 cup plus 1 tablespoon sugar, divided
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup sour cream
1/2 teaspoon ground cinnamon

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Steps:

  • In a bowl, cream butter and 2/3 cup sugar until light and fluffy, about 5 minutes. Beat in egg and vanilla. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Beat just until combined., Combine the cinnamon and remaining sugar; sprinkle 1-1/2 teaspoons into an 8-in. fluted tube pan coated with cooking spray. Add half of the batter. Sprinkle with remaining cinnamon-sugar; top with remaining batter. , Bake at 350° for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 357 calories, Fat 20g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 280mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

FAVORITE BUNDT CAKE



Favorite Bundt Cake image

"To satisfy the chocolate lovers I know, I made some changes to a recipe I clipped from the newspaper," comments Karen Swanson of McHenry, Illinois. "The result is this simple-to-fix cake that always turns out very moist."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 9

1 package yellow cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
4 large eggs
1 cup sour cream
3/4 cup vegetable oil
3/4 cup water
1/2 cup sugar
1 cup semisweet chocolate chips
2 ounces white baking chocolate

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Steps:

  • In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil, water and sugar. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. , In a microwave, melt the white chocolate; stir until smooth. Drizzle over cake.

Nutrition Facts : Calories 511 calories, Fat 28g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 442mg sodium, Carbohydrate 62g carbohydrate (43g sugars, Fiber 2g fiber), Protein 6g protein.

SOUR CREAM BUNDT CAKE



Sour Cream Bundt Cake image

This recipe is great for both yellow and chocolate flavored cakes! It makes a light, fluffy, and SERIOUSLY moist cake.

Provided by Sue Smith

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Yield 12

Number Of Ingredients 4

1 (18.25 ounce) package yellow cake mix
2 teaspoons vanilla extract
1 cup sour cream
⅛ cup confectioners' sugar for dusting

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Steps:

  • Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream. Bake according to directions given for baking a bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 35.8 g, Cholesterol 9.3 mg, Fat 9 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 3.2 g, Sodium 293.3 mg, Sugar 20 g

MOIST SOUR CREAM COFFEE CAKE



Moist Sour Cream Coffee Cake image

Impress guests with this Moist Sour Cream Coffee Cake recipe. This Moist Sour Cream Coffee Cake made with cinnamon, chopped pecans, sour cream and brown sugar is sure to be your most-requested treat recipe yet!

Provided by My Food and Family

Categories     Home

Time 1h

Yield 24 servings

Number Of Ingredients 11

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1-1/2 cups granulated sugar
3/4 cup butter or margarine, softened
1 tsp. vanilla
2 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chopped pecans
1/3 cup packed brown sugar
1-1/2 tsp. ground cinnamon

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Steps:

  • Heat oven to 350°F.
  • Stir flour, baking powder and baking soda until blended. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
  • Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.
  • Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.8604 g, Sugar 0 g, Protein 2 g

SOUR-CREAM COFFEE CAKE WITH CINNAMON-WALNUT TOPPING



Sour-Cream Coffee Cake with Cinnamon-Walnut Topping image

This recipe from Judy Stevens of New York City is delicious with Cinnamon-Walnut Topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
1 tablespoon baking powder
1 teaspoon salt
1 cup sour cream
1/2 teaspoon baking soda
1 1/2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
Cinnamon-Walnut Topping for Sour-Cream Coffee Cake

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Steps:

  • Preheat oven to 350 degrees. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.
  • With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.
  • Spread a third of batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.
  • Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.

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THE BEST RED VELVET BUNDT CAKE RECIPE WITH CREAM CHEESE ...
2021-08-25  · Instructions. Preheat oven to 325 degrees and prepare a bundt pan with non-stick spray. In a large bowl, combine the cake mix, sour cream, oil and eggs and mix until well combined. Set aside. In a medium bowl, using either a stand or hand mixer, combine the cream cheese, sugar and flour and mix until creamy. Set aside.
From emilyenchanted.com
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