Sour Cream Coffeecake Bundt
You guys remember Mary from The Food Librarian, right? She was featured on Friday Favs a couple months ago. You might remember the Coffee Cake Bundt that she made for her guest post. It’s actually kind of funny that I made a Coffee Cake Bundt for her I Like Big Bundts. I hadn’t even realized that until I sat down to write this post.
But back to the bundts. You see, Mary is obsessed with bundts. She has bundt pans in every shape and size. For the third year in a row now, Mary has been featuring a different bundt cake recipe for the 30 days leading up the November 15th. Why November 15th? Because tomorrow is National Bundt Day!
I love seeing the bundt cake recipes come up every day. And every time I see that “I Like Big Bundts” logo (which was designed by justJENN), I start singing Sir Mixalot. It’s just so dang catchy!
This Coffecake Bundt was delicious. Although I have a major complaint about the recipe. See all that delicious topping in the pan there? Well it didn’t stick to the cake. So when it got flipped over to be de-bundted, about 90% of that topping just spilled onto the table. If I were to make it again, I’d stir the topping into the last cup or so of batter so that it would actually stick.
I am glad that I was able to finally participate in I Like Big Bundts. For the longest time, I didn’t have a bundt pan because I simply couldn’t find anywhere to put one in my kitchen. Then my good friend Aimee gave me one for the big 3-0 and we made room for this beauty! I can’t wait to start using it more.
Two Years Ago:
Three Years Ago: Boston Baked Beans in the Crockpot
Sour Cream Coffeecake Bundt
Ingredients:
For the Streusel
3/4 cup flour
3/4 cup sugar
1/2 cup brown sugar
2 Tbsp cinnamon
2 Tbsp cold unsalted butter
1 cup pecans, chopped
For the Cake
4 large eggs
1 1/2 cup sour cream
1 Tbsp vanilla
2 1/4 cups flour
1 1/4 cups sugar
1 Tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 1/2 sticks unsalted butter, softened but still cool, cut into 1 inch cubes
Directions:
For the Streusel
Process the flour, granulated sugar, 1/4 cup of the brown sugar, and the cinnamon in a food processor. Transfer 1 1/4 cups of this mixture to a small bowl and stir in the remaining 1/4 cup brown sugar; set aside.
Add the butter and pecans to the remainig dry ingredients in the food processor bowl. Process the mixture until the nuts and butter have been broken down into small pieces, about ten pulses. Set aside.
For the Cake
Adjust an oven rack to the lowest position and heat the oven to 350 degrees. Grease a tube pan. Combine the eggs, 1 cup of the sour cream, and the vanilla in a medium bowl. In the bowl of a standing mixer, combine the flour, sugar, baking powder, baking soda, and salt at low speed, about 30 seconds. Add the butter and remaining 1/2 cup sour cream and mix at low speed until the dry ingredients are moistened. Increase to medium speed and beat 30 seconds.
Scrape down the sides of the bowl with a rubber spatula. Decrease the mixer speed to medium low and slowly incorporate the egg mixture in 3 additions, beating for 20 seconds after each addition and scraping the sides of the bowl as necessary. Increase the speed to medium-high and beat for 1 minute.
Add 2 cups of the batter to the prepared pan. With an offset spatula or rubber spatula, smooth out the surface of the batter. Sprinkle with 3/4 cup of the streusel filling. Drop 2 cups o the batter over the struesel, spread evenly, and then add the remaining struesel filling. Top with the remaining batter and then the streusel topping (with butter and nuts).
Bake for 50 to 60 minutes. Cool cake for 30 minutes, then invert and remove from tube pan.. Cool or 2 more hours, then serve.
Recipe from Honey and Butter
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
If Carlos claims this is the best thing you have ever made … I might have to make them tonight!
beantownbaker — February 10th, 2014 @ 9:57 am
Let me know if you do. I was seriously SHOCKED when he said that.
OH. MY. LORD.
Yeah, I can see why these are the best ever!!!! Love Samoas!
I grew up calling them Samoas and didn’t like them when I was selling them, but have since grown to love them. Great twist on a traditional rice krispie treat!
beantownbaker — February 11th, 2014 @ 12:14 pm
I can’t tell if the naming thing is regional or not. I know people who grew up in Indiana like me who call them Samoas. They’ll always be Caramel Delites to me.
they look sooooo good!
Sharing these in my friday link roundup!
Everyone needs to see these!
beantownbaker — February 13th, 2014 @ 8:49 pm
Thanks for sharing them!!
oh jeez. caramel de lites here, too 🙂 these sound killer!
beantownbaker — February 23rd, 2014 @ 12:47 pm
You’re the first person I’ve met who calls them Caramel de Lites too!
I’ve been wondering why they aren’t always called Samoas!
Are the pecans there for the Samoa flavor or just an extra addition?
beantownbaker — March 18th, 2014 @ 8:03 am
They add some texture but you could leave them out if you wanted.
Awesome recipe! Let me provide a little insight to the naming of the cookies (Caramel deLights vs Samoas my wife is a girl scout troop leader). The girl scouts rely on a few bakeries to produce their cookies. Caramel deLights are made by one bakery, while Samoas are made by another.
Just made these – very tasty, but I had a lot of trouble with the caramel layer. It hardened so much, I couldn’t cut the squares. I had to heat them up a bit to cut through the caramel, and then they got rather sticky and did not cut cleanly. Followed directions exactly, not sure what went wrong…
On Sunday nights, my hubby leads a college-age Bible study group and I use the kids/young adults as my guinea pigs for trying new recipes. I made these yesterday and they LOVED them. Thank you for the recipe!
beantownbaker — September 2nd, 2014 @ 6:59 pm
So glad these were a hit for you! This has become my most frequently made and requested recipe that I’ve made.
Explained well.