Desserts & Drinks

Cinnamon Bundt Coffee Cake: The Secret to a Perfectly Moist Crumb

By Lucas Brooks · Page 3 of 3

The Glaze and Finish

The glaze is simple: powdered sugar, milk, and vanilla. Whisk until smooth. The consistency should be thick but pourable—think heavy cream. If it’s too thin, add more sugar. Too thick, add a drop more milk. Drizzle it over the completely cooled cake. Let it set for about 10 minutes before slicing.

When you cut into this cake, you’ll see a perfect ribbon of cinnamon streusel running through the center. The crumb will be tender, the streusel crisp, and the glaze adds just enough sweetness. It’s a coffee cake that delivers on its promise.

Takeaway

The small details—room-temperature ingredients, a thick batter, and a 1/2-inch border around the streusel—are what separate a good coffee cake from a great one. This recipe is built around those details. Follow them, and you’ll have a bundt cake that looks as good as it tastes.

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream?

Yes, you can substitute full-fat plain Greek yogurt for the sour cream. The cake will be slightly less tender but still very good. Avoid non-fat yogurt, as it will make the cake dry.

Why did my streusel sink to the bottom of the pan?

This usually happens if the streusel is placed too close to the pan's edges or if the batter is too thin. Make sure your batter is thick (it should be like a soft cookie dough) and leave a 1/2-inch border around the streusel when adding it to the pan.

Can I make this cake gluten-free?

Yes, you can substitute a 1:1 gluten-free all-purpose baking flour blend. Make sure the blend contains xanthan gum. The texture will be slightly more crumbly but still delicious. For specific dietary needs, please consult a qualified professional.

How do I know when the cake is done?

Insert a wooden skewer or a thin knife into the center of the cake. It should come out clean or with a few moist crumbs, not wet batter. The top should also spring back when you gently press it with your finger.

Recipe: Cinnamon Bundt Coffee Cake

Equipment

10-inch bundt pan
stand mixer or hand mixer
mixing bowls
whisk
spatula
cooling rack

Ingredients

For the streusel: 1/2 cup packed light brown sugar (1/4 cup all-purpose flour, 2 teaspoons ground cinnamon, 1/4 cup cold unsalted butter, cut into small cubes, 1/2 cup chopped walnuts (optional))
For the cake: 2 1/2 cups all-purpose flour (1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup unsalted butter, softened, 1 1/2 cups granulated sugar, 2 large eggs, at room temperature, 1 cup full-fat sour cream, at room temperature, 1 teaspoon vanilla extract)
For the glaze: 1 cup powdered sugar (2 tablespoons milk, 1/2 teaspoon vanilla extract)

Instructions

Preheat your oven to 350°F (175°C). Generously grease a 10-inch bundt pan with butter or non-stick spray, making sure to get into all the crevices. Dust with flour and tap out the excess.
Make the streusel: In a small bowl, whisk together the brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the walnuts if using. Set aside.
Make the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl.
Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream, beginning and ending with the flour. Mix just until combined. Do not overmix. The batter will be thick.
Spoon half of the batter into the prepared bundt pan and spread it evenly. Sprinkle the streusel mixture over the batter, keeping it away from the edges of the pan by about 1/2 inch. Spoon the remaining batter on top and gently spread it to cover the streusel completely.
Bake for 40-45 minutes, or until a wooden skewer inserted near the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.
Cool the cake in the pan on a wire rack for 15 minutes. Then invert the pan onto the rack to release the cake. Let it cool completely before glazing.
Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.

Notes

Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature. Tip: For the best texture, make sure your eggs and sour cream are at room temperature. This helps the batter emulsify properly, creating a tender crumb. Common mistake: Don't spread the streusel all the way to the edges of the pan. Leaving a small border prevents it from sticking to the pan and tearing the cake when you unmold it.