Easy Breakfast Bundt Coffee Cake (Printable)
Tender cinnamon-swirled bundt cake with a moist crumb, ideal for leisurely weekend breakfasts 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
# Directions:
01 - Preheat the oven to 350°F. Grease and flour a Bundt pan thoroughly.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 2–3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
05 - Add the flour mixture to the wet ingredients in three additions, alternating with the sour cream, beginning and ending with the flour. Mix just until combined; do not overmix.
06 - In a small bowl, mix together the brown sugar and cinnamon for the swirl.
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 to create a marbled effect.
09 - Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
10 - Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely. Once cool, dust with powdered sugar before serving if desired.
# Expert Advice:
01 -
- The cinnamon ribbon running through each slice creates those gorgeous marbled swirly patterns that look like you spent hours on them
- Using sour cream keeps the crumb incredibly tender while still holding up to that beautiful Bundt shape
02 -
- Greasing every nook and cranny of your Bundt pan is the difference between a beautiful cake and one that sticks in patches
- Room temperature ingredients combine more smoothly so do not rush the process with cold butter or eggs
03 -
- Tap the filled Bundt pan firmly on the counter before baking to release any air bubbles
- If your cake has a stubborn spot that sticks use a clean butter knife to gently coax it free