To die for Coffee Bundt Cake from Scratch #recipe

Share on Facebook0Tweet about this on TwitterPin on Pinterest324Share on Google+0Share on StumbleUpon125Share on Reddit0

Perfect. Firm on the outside, soft on the inside. Dusted with powdered sugar and filled with an intoxicating filling of pecans, butter, brown sugar and cinnamon.

Josh took one bite and declared it to be, “a piece of Heaven.”

The best part? It was the easiest cake to make! It was just as easy to make as opening a box of mix. Just a few more steps, but not many. And it is so moist and delicious.

I got the recipe from That is my go-to place for all recipes. Here is the recipe for you!


  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup butter, softened
  • 1 cup sour cream
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup brown sugar
  • 1 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, melted


  1. Preheat oven to 350 degrees F (175 degrees C). Spray bundt pan with Pam baking spray and lightly dust with flour. Sift together the flour, baking powder, and salt; set aside.
  2. In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
  3. To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly.
  4. Pour half the batter into the pan. Sprinkle pecan topping on top. Pour other half of batter on top of pecan mixture.
  5. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack.
  6. Dust with powdered sugar.

Written by:: Annie

Annie Shultz has written 2051 post in this blog.

She is THE Mama Dweeb 🙂 She created this blog back in 2009 and loves to inspire and connect with others through her writing. She also loves talking, dreaming, 90s pop and country music.


  1. jenny says

    We tried this over the weekend. Delicious and moist but we used half and half whole wheat and white flour, increasing the baking powder by 1/4 t. The cake did not hold together well. And when layering it, the batter was quite firm so it was hard to smooth around over the filling. Like I said, it was still good but I think we messed it up by trying to use whole wheat.

Leave a Reply

Your email address will not be published. Required fields are marked *