Easy Breakfast Bundt Coffee Cake (Printable)
Moist cinnamon Bundt cake with a tender crumb, ideal for breakfast gatherings and weekend mornings.
# What You’ll Need:
→ Dry Ingredients
01 - 2 ½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
→ Wet Ingredients
05 - 1 cup unsalted butter, softened
06 - 1 ¼ cups granulated sugar
07 - 3 large eggs
08 - 1 cup sour cream
09 - 2 teaspoons pure vanilla extract
→ Cinnamon Swirl
10 - ½ cup brown sugar, packed
11 - 2 teaspoons ground cinnamon
→ Optional Topping
12 - ½ cup chopped pecans or walnuts
13 - ½ cup powdered sugar for dusting
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour a Bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well blended. Set aside for later use.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes. The mixture should appear pale and increased in volume.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until fully incorporated.
05 - Alternate adding the flour mixture and sour cream to the butter mixture in three additions, beginning and ending with the flour. Mix gently until just combined to avoid developing gluten, which can make the cake tough.
06 - Mix brown sugar and cinnamon in a small bowl until evenly combined.
07 - Spoon half the batter into the prepared Bundt pan. Sprinkle with half the cinnamon mixture and half the nuts if using. Repeat with remaining batter, cinnamon mixture, and nuts.
08 - Gently draw a knife through the batter in a circular motion to create a marbled swirl pattern. Do not overmix.
09 - Bake for 45-50 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
10 - Allow cake to cool in the pan for 15 minutes before inverting onto a wire rack. Cool completely, then dust with powdered sugar if desired before serving.
# Expert Advice:
01 -
- The cinnamon swirl creates these gorgeous ribbons throughout every slice that make it look like you spent hours on something incredibly simple
- It stays moist for days, assuming your family doesnt devour it the moment it hits the cooling rack
02 -
- Greasing that Bundt pan thoroughly is non negotiable, or you will end up with pieces stuck in the crevices
- Letting the cake cool completely before dusting with sugar prevents it from melting into an uneven glaze
03 -
- Room temperature ingredients blend together more smoothly and create a better texture
- Run a thin spatula around the edges and center tube before inverting the pan