Easy Breakfast Bundt Coffee Cake (Printable)
Tender cinnamon-swirled cake baked in a Bundt pan, perfect for comforting mornings with coffee or tea.
# Ingredient List:
→ 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
# Steps:
01 - Preheat oven to 350°F. Grease and flour a Bundt pan thoroughly, ensuring all surfaces are coated to prevent sticking.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Set aside for later use.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until fully incorporated.
05 - Add flour mixture to wet ingredients in three additions, alternating with sour cream. Begin and end with flour mixture. Mix just until combined, being careful not to overmix.
06 - In a small bowl, combine brown sugar and ground cinnamon, mixing until evenly distributed.
07 - Spoon half of the batter into prepared Bundt pan. Sprinkle with half of cinnamon swirl mixture and half of nuts if using. Repeat layers with remaining batter, swirl mixture, and nuts.
08 - Gently run a knife through the batter in a swirling motion to create a marbled pattern, being careful not to disturb the pan's shape.
09 - Bake for 45-50 minutes until a toothpick inserted into the center comes out clean. The top should be golden brown and firm to the touch.
10 - Allow cake to cool in pan for 15 minutes before carefully inverting onto wire rack. Cool completely, then dust with powdered sugar if desired before serving.
# Expert Advice:
01 -
- The cinnamon sugar ribbon running through the middle creates those perfect molten pockets of spice in every bite
- It comes together with basic pantry staples you probably already have right now
02 -
- Overmixing the batter will make your cake tough. Stop mixing as soon as the flour disappears.
- That 15 minute cooling period in the pan is non-negotiable or your cake will tear when you flip it.
03 -
- Use a pastry brush to get butter into all the Bundt pans crevices for easy release
- Toast the nuts in a dry pan for 3 minutes before adding to the cake for deeper flavor