Easy Breakfast Bundt Coffee Cake (Printable Version)
Tender cinnamon-swirled Bundt cake with a soft crumb, perfect for weekend breakfast or brunch.
# 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
# Step-by-Step:
01 - Preheat the oven to 350°F. Grease and flour a Bundt pan thoroughly to ensure easy release.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside for later use.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 2–3 minutes.
04 - Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until fully incorporated.
05 - Add the flour mixture to the wet ingredients in three additions, alternating with the sour cream. Begin and end with the flour. Mix just until combined to avoid developing gluten.
06 - In a small bowl, mix together the brown sugar and ground cinnamon until evenly combined.
07 - Spoon half of the batter into the prepared Bundt pan. Sprinkle with half of the cinnamon swirl mixture and half of the nuts, if using. Repeat with remaining batter, swirl mixture, and nuts.
08 - Gently swirl a knife through the batter in a figure-eight motion to create a marbled cinnamon pattern throughout the cake.
09 - Bake for 45–50 minutes, or until a wooden toothpick inserted into the center comes out clean. The top should be golden brown.
10 - Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
11 - Once completely cooled, dust the top with powdered sugar before serving. Slice and enjoy with coffee or tea.
# Expert Advice:
01 -
- The tender crumb stays moist for days, thanks to the sour cream
- That cinnamon ribbon running through every slice makes even Tuesday mornings feel special
- It looks impressive but comes together with basic pantry staples
02 -
- Greasing every nook of a Bundt pan is the difference between a stunning cake and one that comes out in chunks
- Overmixing once the flour hits the bowl activates gluten and turns tender crumbs into something closer to bread
03 -
- Room temperature ingredients combine more easily and create a finer crumb
- Let the cake cool completely before dusting with powdered sugar, or the sugar will melt into invisible patches