Coffee Cake Recipe in Bundt Pan

The origin of the Bundt can be traced to 1950 when Nordic first developed it. However, it became more popular, especially with homemakers in 1960 and it became one of the best selling cake pans at that time. Most of its fan can swear that everything just looks prettier in a Bundt pan, and honestly, we don’t disagree. Just about anything can be baked in a Bundt pan, it is that prolific. Cakes, quick bread, coffee cakes and just about anything thrown in the pan comes out beautifully. 

Sadly, the Bundt pan is no longer vogue nowadays; it has been replaced by all sorts of new and shiny things out there. But in this article, we are going to attempt to see what it looks like making a coffee cake in a Bundt. So, if you are millennial who have only heard about the Bundt pan in a tale or even well-aged person who has used the Bundt pan and wouldn’t mind going down the memory lane, then let’s have some fun.

The coffee cake is a butter-based cake that doesn’t contain coffee. But it meant to be taken with coffee, hence the name. How is it like in a buttered pan? Let us find out.


•    Butter

•    Granulated sugar

•    Brown sugar

•    Eggs

•    Vanilla 

•    Baking powder

•    Baking Soda

•    White whole wheat flour

•    All-purpose flour 

•    Ground cinnamon

•    Ground nutmeg

•    Sour cream 


  • First, preheat the oven to about 350 to 400 degrees. Then, another thing you should absolutely pay attention to when using the Bundt pan is that you have to grease and flour the inside of the pan heavily. This is really important because the baking sprays do not always do an adequate job. It is advisable that you use butter or shortening, then properly flouring the inside. Pay attention to every part of the pan; every inch must be covered in grease. 
  • Another way is to devise your own baking lube. To start, measure out 2 cups of shortening and one and a half cups of flour into the bowl of a stand mixer. Then the mix on low until the flour has thoroughly blended into the shortening. At this point, increase the speed to medium-high and aerate the entire mixture for about a minute or two. Your baking lube is now ready, and you can store it in an airtight jar or container. 

•    Now, the next thing is to cream the butter and sugars together until they are fluffy, soft and light.  

•    Add the plain yogurt or the sour cream, the eggs, and vanilla and stir gently it is well combined. 

•    Now put in the flours, baking soda, and baking powder. If the case that you are using salted butter, you may not need to add salt any longer to the batter. Otherwise, just pinch in about half tablespoon of salt

•    The nutmeg. Remember to add just a tiny bit of nutmeg to add its kind of flavor to the coffee cake.

•    At this stage, just continue to stir the batter until you feel it is smooth and proceed to make the filling.

•    Pour the brown sugar into a small bowl and sprinkle in the cinnamon. Then whirl it together with a fork. 

•    Now, pour about half of the batter into the already greased and prepared Bundt. Then, level it out with a rubber spatula.

•    Pick up the filling and sprinkle everything evenly over the batter. 

•    Now, pour the remaining half of the batter over the filling this time, and smooth it over at the top. Ensure the batter is spread all around the edges of the pan. Then, place it in the oven and bake it at 350 degrees’ temperature for about 50 minutes. Or, just insert a toothpick, if it comes out clean, then you are good. 

•    Retrieve the pan from the oven and allow it cool out in the pan. This is another extremely point to note about the Bundt pan; the cake needs to cool completely in the pan. This may take about an hour, but take your time and let the procedure takes its course. 

•    As soon as the cake cools completely, place another cooling rack on the top of the pan. Please, you really want to sure that the cake and even the pan are already at room temperature. Anything other than that, you may want to walk away and come back to it later. 

•    Now, grab the two racks and flip the pan cover. If you have sufficiently lubed the pan and allowed the cake to cool properly, the cake will pop out effortlessly with a crumb stuck in the bottom. Lift the pan straight up and off the cake. If the pan is not adequately greased or the cake allowed cool off completely, you may not like the end product as you should. 

•    Your cake is ready. 

Just ensure you follow all the instructions spelled out in the guideline properly. There are two important ones you should put to mind. One, ensure that the pan Is properly greased; every inch of the pan. Then, the second is that you should allow the cake to cool completely once it is out of the oven. Otherwise, you might have part of your cake snack to the bottom of the pan and make a mess that you may not find entirely cute.

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