• Recipes
    • Appetizers
    • Breakfast
      • Breakfast Breads
    • Beverages
      • Boozy Drinks
      • Non-Alcoholic
    • Condiments
      • Dressings Chutneys & Jams
      • Marinades & Rubs
      • Sauces & Pestos
    • Desserts
      • Cakes
      • Candy
      • Chocolate
      • Cookies/Bars
      • Crumbles/Crisps
      • Ice Cream/Frozen Treats
      • Pies/Tarts
      • Puddings/Custards
    • Entrees
      • Meat
        • Beef
        • Chicken/Poultry
        • Lamb
        • Pork
        • Seafood
          • Crab
          • Fish
          • Other
          • shrimp
        • Pasta
        • Grains
        • Sandwiches, Tacos & Pizzas
        • Soups, Stews & Braises
    • Salads
    • Sides
      • Breads
    • Vegan/Vegetarian
  • About
    • Work With Me
    • Contact
    • Press
    • Disclaimers
    • Privacy Policy
  • Kitchen Resources

Garlic & Zest

Gourmet Cooking at Home!

Sour Cream Bundt Cake with Spiced Apricot Pecan Filling

sour cream coffee cake with apricot pecan filling
1.0Kshares
  • Share
  • Tweet
  • Yummly
  • Email
  • Tumblr
  • Mix
Jump to Recipe Print Recipe

An easy bundt cake recipe with a tempting cinnamon spiced dried fruit and nut filling, this sour cream bundt cake is a family favorite. We like it for breakfast or brunch with a cup of coffee or as an afternoon snack. My glazed bundt cake is great for company too and travels well.

 

Everyone needs a good sour cream bundt cake in their repertoire and this easy bundt cake recipe is filled with a cinnamon-y fruit and nut center that can’t be beat. Best of all, it’s a glazed bundt cake, that’s equally good as a breakfast-time coffee cake, tasty afternoon snack or sweet finale to dinner with friends.

 

apricots, pecan, cinnamon and sugar in a bowl.

 

My easy bundt cake recipe starts with the fruit and nut filling.  Dried apricots, chopped fine and toasted pecans are tossed with cinnamon sugar that will make a yummy surprise center in the cake.

 

dry ingredients in a bowl.

 

If you’ve ever done any baking, these steps will look familiar to you.  Add the dry ingredients (flour, sugar and baking powder, baking soda) to a bowl and whisk to combine. Set aside the dry ingredients.

 

creaming the butter and sugar while adding eggs.

 

Cream the butter and sugar together until light and fluffy and add the eggs one at a time. Then add the sour cream until it’s well blended.

 

sour cream bundt cake batter

 

Add the flour mixture a little at a time until it’s all incorporated into the batter.  I’ll be honest — I’ve never made this sour cream bundt cake without taking a good fingerful of the batter at this point.  I know it’s frowned upon – raw eggs and flour and all…. but come on… sour cream bundt cake batter… so good!

 

layering the batter and filling in a bundt pan.

 

Spread 1/3 of the batter into a prepared bundt pan and top it with the apricot nut filling.

 

topping the sour cream bundt cake with the remaining batter.

 

Then smooth the remaining batter on top of the filling and bake.

 

baked sour cream bundt cake cooling in the pan.

 

Cool the sour cream bundt cake in the pan set on a wire rack for about 20 minutes before turning it out onto the wire rack to cool completely.

 

sour cream bundt cake on a wire rack.

making glaze for the coffee cake.

 

I think easy bundt cake recipes benefit from a little garnish.  That could be something as simple as a dusting of powdered sugar or a full on frosting.  But my favorite is an easy powdered sugar and cream glaze. Use about one and a half cups of sugar with one to two tablespoons of cream or half and half and stir until smooth.

 

Glazing the Sour cram bundt cake.

 

Spoon the glaze over the cooled bundt cake. Isn’t that beautiful?

 

Sour cream bundt cake on a cake plate.

 

I  like to top it with whole toasted pecans — and if I’d had any dried apricots left, I would have chopped and sprinkled more on top to give a sense of what this glazed bundt cake is really about. I guess we’ll just have to imagine how good that would look.

 

Sour cream coffee cake with coffee and strawberries. Sour cream coffee cake sliced on a plate.

If you like this glazed bundt cake, you should also check out my banana bundt cake and passion fruit rum bundt...

 

Garlic & Zest is a participant in the Amazon Services LLC Associates Program an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Print Pin
4.56 from 9 votes

Sour Cream Coffee Cake

A nutty, moist coffee cake with bits of dried apricot, perfect for brunching or snacking.
Course Breakfast, Dessert
Cuisine American
Keyword apricots, coffeecake, pecans, sour cream, sour cream coffeecake, vegetarian
Prep Time 20 minutes
Cook Time 1 hour
Cool 30 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 388kcal

Ingredients

  • 1 cup pecans
  • 1 tablespoon + 1 3/4 cups sugar
  • 1 teaspoon cinnamon
  • 1/2 cup dried apricots finely chopped
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla

FOR GLAZE:

  • 1 1/4 cups powdered sugar
  • 2-3 tablespoons cream or half and half

Instructions

  • Preheat the oven to 350°. Generously butter and flour a 10" bundt pan.  Set aside.
  • Place the pecans on a baking sheet and toast for 10 minutes in the oven until fragrant and browned.  Transfer the nuts to a cutting board and chop them finely.
  • Add the chopped pecans, 1 tablespoon of sugar, cinnamon and dried apricots to a small bowl.  Toss until well combined.  Set aside.
  • In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, combine the room temperature butter and remaining 1 3/4 cups sugar.  Beat until light and fluffy.  Add eggs one at a time, beating them thoroughly into the butter mixture after each addition.  Add the sour cream and vanilla to the butter mixture and beat to combine.
  • Add the flour mixture into the butter mixture in three additions.  Mix until just combined, don't over beat.
  • Spread 1/3 of the batter into the bottom of the prepared bundt pan. Sprinkle with the nut and apricot mixture.  Top with the remaining batter and smooth with a spatula.  
  • Bake in the center of the oven for 1 hour, turning the pan 180° halfway through baking.  Test the cake with a cake tester to verify it's cooked through.  Place the cake in the bundt pan on a wire rack and cool for 20 minutes. Invert the cake onto the wire rack and continue to cool until it reaches room temperature (about 20 more minutes.)

MAKE GLAZE:

  • In a small bowl combine the powdered sugar with the cream or half and half and stir until smooth.  Spoon the glaze over the cooled caked and let it run down the sides. For an extra touch, crown the cake with additional toasted pecans and/or chopped apricots.

Nutrition

Calories: 388kcal | Carbohydrates: 35g | Protein: 4g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 82mg | Sodium: 128mg | Potassium: 215mg | Fiber: 1g | Sugar: 17g | Vitamin A: 845IU | Vitamin C: 0.2mg | Calcium: 68mg | Iron: 1.5mg

“Pin It” For Later!

Need an easy bundt cake recipe? This sour cream bundt cake has a tasty spiced fruit-nut filling. Great for brunch & snacks, this glazed bundt cake is dandy. #bundtcake #sourcreambundt #pecancoffeecake #coffeecake #easybundtcake #sourcreambundtcake #apricot #sourcream #dessert #brunchdessert #breakfast #snackcake #cinnamon #bundtcakefilling #coffeecakefilling

More Easy Cakes:

Pistachio Cake with Orange Segments
Pistachio Cake with Orange Segments
Ultra Moist Zucchini Bread
Harvest Cake
Harvest Cake

1.0Kshares
  • Share
  • Tweet
  • Yummly
  • Email
  • Tumblr
  • Mix

Breakfast Breads// Breakfast/Brunch// Cakes// Desserts16 Comments

« Fancy Baked Sea Scallops
Rhubarb Ginger Simple Syrup »

Comments

  1. Donna says

    December 30, 2020 at 12:46 PM

    Ingredient list doesn’t mention baking soda, lists baking powder twice. Recipe instructions mention baking soda…..

    Reply
    • Lisa says

      December 30, 2020 at 1:56 PM

      Thanks so much for letting me know. I’ve fixed it – 1 teaspoon baking powder and 1/2 teaspoon baking soda.

      Reply
  2. Marsha says

    July 14, 2018 at 10:09 AM

    Yay! I totally understand!!! Thanks so much!

    Reply
  3. Marsha says

    July 14, 2018 at 9:11 AM

    This sounds and looks delicious! I’m just wondering about what glaze you used, I don’t seer it in tut rector. Thanks for all your yummy recipes!

    Reply
    • Lisa says

      July 14, 2018 at 9:26 AM

      Thanks for the heads up, Marsha. That’s what happens when you’ve got 10 things going at once. I’ve included the glaze in the recipe.

      Reply
  4. Katrina says

    July 14, 2018 at 6:42 AM

    I love a good bundt cake and this looks good!

    Reply
    • Lisa says

      July 14, 2018 at 7:20 AM

      Thanks, Katrina – If I’d known, I’d have sent you home with some the other night!

      Reply
  5. Soniya says

    July 13, 2018 at 1:45 PM

    What a beautiful bake! I love the combination and that’s my favorite too..so can’t wait to try it!

    Reply
  6. Catherine Brown says

    July 13, 2018 at 11:37 AM

    What a gorgeous cake!! I love the apricots in here too.

    Reply
  7. Dana says

    July 13, 2018 at 11:22 AM

    This looks absolutely divine, Lisa! That gooey crumbly center is on point. I have mini bundt pans. I wonder if this would work! I have yet to use them. I need an excuse 🙂

    Reply
    • Lisa says

      July 13, 2018 at 12:55 PM

      Sounds like a good excuse to me — obviously cut back on the cooking time if they’re mini cakes!

      Reply
  8. Jyothi (Jo) says

    July 13, 2018 at 11:07 AM

    Fruit and nut filling in this gorgeous bundt cake has my heart. I’m totally pinning this. Cake looks amazing!

    Reply
    • Lisa says

      July 13, 2018 at 12:55 PM

      Thanks, Jo!

      Reply
  9. Gabi says

    July 13, 2018 at 11:04 AM

    Luckily my 80/20 approach to clean eating allows me to indulge wisely from time to time. I think your gorgeous fruit and nut sour cream bundt cake would be exactly such a cake I’d like to treat myself – as rare exception;) I love coffee cakes with sour cream so I’m sure yours is a winner:)

    Reply
    • Lisa says

      July 13, 2018 at 12:54 PM

      We have the same approach to eating (mostly healthy with an occasional treat) I shared this coffee cake at our monthly blogger meet up — the ladies enjoyed it.

      Reply
  10. Jamie Young says

    July 13, 2018 at 9:57 AM

    What a beautiful cake! The spices in this have me dreaming of fall now, and with the temps reaching 100 today in Kansas, I’m ready for fall and for this cake! I can’t wait to make this, thank you for sharing!

    Reply

Leave a Reply Cancel reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

Let’s get cooking!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Recent Posts

  • Quick & Easy Spiced Apple Cider Tea
  • Easy Cutout Spiced Cookies For Christmas
  • Lemony Chickpea Tuna Salad with Quinoa and Kale
  • Easy Overnight Sausage Egg & Cheese Stuffed Bread Strata
  • Soft & Chewy Coconut Almond Chocolate Chip Cookies
Amazon Affiliate:
Garlic & Zest is a participant in the Amazon Services LLC Associates Program an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Featured On

Amazon Affiliate: Garlic & Zest is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Work with me    Disclaimer

Copyright © 2020 GarlicAndZest - Designed by TailoredDesignsCo

Copyright © 2020 · Savory Theme on Genesis Framework · WordPress · Log in

1.0Kshares