Easy Breakfast Bundt Coffee Cake (Print Version)
Tender cinnamon-swirled cake baked in Bundt pan, perfect for weekend mornings.
# 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. Stir in vanilla extract until fully combined.
05 - Add flour mixture in three additions, alternating with sour cream. Begin and end with flour mixture. Mix only until just combined to avoid developing gluten.
06 - Mix brown sugar and ground cinnamon in a small bowl until evenly distributed.
07 - Spoon half the batter into 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 marble the cinnamon layers.
09 - Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
10 - Allow cake to cool in pan for 15 minutes. Carefully invert onto wire rack to cool completely.
11 - Once completely cooled, dust with powdered sugar if desired before slicing and serving.
# Expert Advice:
01 -
- The cinnamon swirl creates these gorgeous ribbons that make every slice feel like a present
- It comes together faster than you think, but tastes like you spent all morning in the kitchen
02 -
- Overmixing the batter creates a tough, dense cake, so stop as soon as the flour disappears
- Greasing every nook of the Bundt pan is non-negotiable or parts will stick
03 -
- Room temperature ingredients blend more smoothly and create a finer crumb
- Let the cake cool completely before adding powdered sugar or it will melt into a glaze