Easy Breakfast Bundt Coffee Cake (Printable Version)
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
# How to Make:
01 - Preheat the oven to 350°F. Grease and flour a Bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed. Set aside for later use.
03 - In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, approximately 2–3 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until fully incorporated.
05 - Gradually add the flour mixture to the wet ingredients in three additions, alternating with the sour cream. Begin and end with the flour mixture, mixing just until combined. Avoid overmixing to prevent tough texture.
06 - In a small bowl, combine the brown sugar and ground cinnamon, mixing until uniform in color and texture.
07 - Spoon half of the batter into the prepared Bundt pan, spreading evenly. Sprinkle with half of the cinnamon swirl mixture and half of the chopped nuts if using. Repeat with the remaining batter, swirl mixture, and nuts.
08 - Gently run a knife through the batter in a swirling motion to create the marbled cinnamon pattern. Take care not to disturb the layered structure excessively.
09 - Bake for 45–50 minutes, or until a wooden toothpick inserted into the center emerges clean or with only a few moist crumbs attached.
10 - Allow the cake to cool in the pan for 15 minutes before carefully inverting onto a wire rack. Let cool completely to room temperature.
11 - Once completely cooled, dust the cake generously with powdered sugar using a fine-mesh sieve. Slice and serve with coffee or tea.
# Expert Tips:
01 -
- The texture is incredibly tender, almost like a coffee shop treat you'd pay way too much for
- That cinnamon ribbon running through it makes every slice feel special and worth savoring
02 -
- Do not skip greasing and flouring every nook of the Bundt pan or you will have a stuck cake situation
- Letting the cake cool for exactly 15 minutes before flipping is the sweet spot, any longer and it might stick
03 -
- Room temperature ingredients incorporate better, so set everything out about 30 minutes before baking
- The toothpick test is your friend, insert it in several spots since the swirl can make testing tricky