Easy Breakfast Bundt Coffee Cake (Printable Version)
Tender cinnamon-swirled Bundt cake, perfect for comforting mornings with coffee or tea.
# 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 Make It:
01 - Preheat the oven to 350°F. Grease and flour a Bundt pan thoroughly to ensure easy release after baking.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside for later use.
03 - In a large bowl, cream the butter and granulated sugar together until light and fluffy, approximately 2–3 minutes.
04 - Beat in the eggs one at a time, mixing well 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 blended.
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 layers with remaining batter, swirl mixture, and nuts.
08 - Gently swirl a knife through the batter in a circular 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. Dust with powdered sugar before serving if desired.
11 - In a small bowl, mix together the brown sugar and cinnamon for the swirl filling.
12 - 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.
13 - Gently swirl a knife through the batter to create a marbled effect throughout the cake.
14 - Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
15 - Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.
# Expert Tips:
01 -
- The cinnamon swirl creates those beautiful ribbons that make every bite feel like a surprise
- It comes together faster than you would think, leaving you time to actually enjoy your morning
- Leftovers keep remarkably well, though in my house they rarely last past day two
02 -
- Overmixing the batter will make the cake tough, fold everything together gently and stop as soon as the flour disappears
- The cake needs those full 15 minutes in the pan before flipping or parts will stick no matter how well you greased it
03 -
- A pastry brush helps get butter into every crevice of the bundt pan, those intricate designs are notorious for sticking
- Room temperature ingredients are not optional here, cold butter and eggs will not incorporate properly