Easy Breakfast Bundt Coffee Cake (Printer-friendly)
Tender cinnamon-swirled bundt cake perfect for morning treats and brunch gatherings.
# 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
# How-To Guide:
01 - Preheat the 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 mixture, mixing only until just combined to avoid tough texture.
06 - Combine brown sugar and cinnamon in a small bowl, mixing until evenly distributed.
07 - Spread half the batter into the 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 distribute cinnamon mixture and create marbled pattern.
09 - Bake for 45–50 minutes until a toothpick inserted into the center emerges clean.
10 - Let cake rest in pan for 15 minutes before carefully inverting onto wire rack to cool completely.
11 - Dust cooled cake generously with powdered sugar before slicing and serving.
# Expert Advice:
01 -
- The cinnamon sugar swirl creates pockets of gooey sweetness throughout every slice
- This cake stays incredibly moist for days, making it perfect for make ahead mornings
02 -
- Greasing every ridge of your Bundt pan thoroughly is nonnegotiable for easy release
- Room temperature ingredients blend together smoothly and prevent a curdled batter
03 -
- Do not overmix the batter or your cake will become tough and dense
- Let the cake cool completely before dusting with powdered sugar or it will melt