Sour cream pecan coffee bundt cake from Fat + Flour: The Art of a Simple Bake (page 92) by Nicole Rucker

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Notes about this recipe

  • tiffany_4953y6 on January 01, 2026

    This was quite good, although I found it a touch sweet - I think you can definitely skip the glaze and/or cut the sugar in the streusel. Regarding the streusel - the recipe calls for you to reserve some streusel to sprinkle on top. However, it doesn’t tell you to bake the streusel. You really should bake it given it’s made with raw flour. I baked it on a baking sheet at 350 for 8 minutes, tossing it occasionally and it crisped up nicely and lost the “raw” flour taste. Also agree with the commenter that this makes way too much streusel. I upped the cinnamon to a heaping tablespoon.

  • BachranBears on May 03, 2025

    Absolutely delicious. New family favorite. Will probably decrease the amount of streusel next time because it makes an excessive amount, and skipped the glaze.

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