Easy Breakfast Bundt Coffee Cake (Printable Version)
Tender cinnamon-swirled bundt cake, perfect for weekend mornings and brunch gatherings.
# What You 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
# Directions:
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 evenly distributed. 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 - Add flour mixture to the wet ingredients in three portions, alternating with sour cream. Begin and end with flour mixture. Mix just until combined, taking care not to overmix as this can toughen the cake.
06 - Combine brown sugar and cinnamon in a small bowl, mixing until uniform.
07 - Spread half the batter evenly into the prepared Bundt pan. Sprinkle with half the cinnamon mixture and half the nuts if using. Repeat layers with remaining batter, cinnamon mixture, and nuts.
08 - Gently draw a knife through the batter in a swirling motion to create a marbled pattern. Avoid over-swirling which can blend the layers too much.
09 - Bake for 45-50 minutes until a toothpick inserted into the center emerges clean. The top should be golden brown and spring back when lightly touched.
10 - Let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack. Allow to cool completely to room temperature.
11 - Dust the cooled cake generously with powdered sugar just before serving. Slice and enjoy warm or at room temperature.
# Expert Tips:
01 -
- The cinnamon sugar swirl creates these pockets of gooey goodness that make every bite feel like a surprise.
- This cake stays moist for days, assuming it lasts that long in your kitchen.
02 -
- Greasing the Bundt pan thoroughly is nonnegotiable. Every ridge needs attention or the cake will tear when you flip it.
- Room temperature ingredients blend together seamlessly. Cold ingredients create lumps and uneven texture.
03 -
- Tap the Bundt pan firmly on the counter before baking to release any air bubbles trapped in those detailed ridges.
- If the top is browning too fast, tent it loosely with foil for the last 10 minutes of baking.