Easy Breakfast Bundt Coffee Cake (Printable)
Tender cinnamon-swirled cake with brown sugar layers, baked in a Bundt pan for a comforting morning treat.
# What You Need:
→ Dry Ingredients
01 - 2 ½ cups all-purpose flour
02 - 2 tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp 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 tsp pure vanilla extract
→ Cinnamon Swirl
10 - ½ cup brown sugar, packed
11 - 2 tsp ground cinnamon
→ Optional Topping
12 - ½ cup chopped pecans or walnuts
13 - ½ cup powdered sugar for dusting
# Steps:
01 - Preheat oven to 350°F. Generously grease and flour a Bundt pan, ensuring all crevices are coated for easy release.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until thoroughly combined.
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 well after each addition. Stir in vanilla extract until fully blended.
05 - Add flour mixture in three additions, alternating with sour cream and beginning and ending with flour. Mix until just combined, being careful not to overmix.
06 - Combine brown sugar and cinnamon in a small bowl, mixing until evenly distributed.
07 - Spread half the batter in the prepared pan. Sprinkle with half the cinnamon mixture and half the nuts if using. Repeat layers with remaining ingredients.
08 - Gently drag a knife through the batter in a circular motion to create a marbled swirl pattern.
09 - Bake for 45–50 minutes until a toothpick inserted into the center comes out clean.
10 - Let cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
11 - Dust cooled cake generously with powdered sugar before serving.
# Expert Advice:
01 -
- The cinnamon swirl creates pockets of gooey sweetness that make every bite exciting
- It comes together quickly but looks impressive enough for brunch guests
02 -
- Properly greasing every nook of your Bundt pan is absolutely essential or the cake will stick in the decorative grooves
- Overmixing the batter will make the cake tough, so stop as soon as the flour disappears
03 -
- Use a pastry brush to get butter into every crevice of your Bundt pan for guaranteed release
- The swirl knife technique works best when you just go through once or twice rather than over swirling