Easy Breakfast Bundt Coffee Cake (Printable)
Tender cinnamon-swirled cake perfect for weekend brunch
# 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
# How-To:
01 - Preheat oven to 350°F. Thoroughly grease and flour a Bundt pan to prevent sticking.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside for later use.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Incorporate eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
05 - Add flour mixture in three portions, alternating with sour cream. Begin and end with flour. Mix only until just combined to avoid tough texture.
06 - Combine brown sugar and ground cinnamon in a small bowl. Mix until evenly incorporated.
07 - Spread half the batter into prepared Bundt pan. Sprinkle with half the cinnamon mixture and half the nuts if using. Repeat layers with remaining ingredients.
08 - Gently draw a knife through the batter in a swirling motion to create marbled pattern. Do not overwork.
09 - Bake for 45-50 minutes until a toothpick inserted into the center emerges clean.
10 - Allow cake to rest in pan for 15 minutes before carefully inverting onto wire rack. Cool completely.
11 - Dust cooled cake generously with powdered sugar before slicing and serving.
# Expert Advice:
01 -
- The cinnamon swirl creates these gorgeous ribbons that make every slice look like you worked much harder than you actually did
- It comes together faster than you can brew a pot of coffee, but tastes like something from a fancy bakery case
02 -
- Overmixing the batter creates a tough, dense cake, so stop mixing the moment the flour disappears
- The cake needs those full 15 minutes of cooling time in the pan or it might break apart when you try to flip it
03 -
- Room temperature ingredients make all the difference in how easily the batter comes together
- Run a thin knife around the edges of the pan before flipping to ensure a clean release