Easy Breakfast Bundt Coffee Cake (Printable)
Tender cinnamon-swirled bundt cake, ready in 1 hour. Perfect for cozy mornings with coffee or tea.
# 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 Steps:
01 - Preheat the oven to 350°F. Thoroughly grease and flour a Bundt pan to prevent sticking.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 2–3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until incorporated.
05 - Alternate adding the flour mixture and sour cream to the butter mixture in three additions, beginning and ending with the flour. Mix until just combined, being careful not to overmix.
06 - In a small bowl, combine brown sugar and ground cinnamon, mixing until evenly distributed.
07 - Spread half of the batter into the prepared Bundt pan. Sprinkle with half of the cinnamon mixture and half of the nuts if using. Repeat layers with remaining batter, cinnamon mixture, and nuts.
08 - Gently run a knife through the batter in a swirling motion to create a marbled pattern throughout the cake.
09 - Bake for 45–50 minutes until a toothpick inserted into the center emerges clean.
10 - Allow the cake to rest in the pan for 15 minutes before inverting onto a wire rack. Cool completely before dusting with powdered sugar.
# Expert Advice:
01 -
- The cinnamon sugar ribbon running through the middle creates those tender, gooey pockets everyone fights over
- It comes together faster than you can brew a full pot of coffee but looks like you spent all morning on it
02 -
- Overmixing the batter once the flour is added will make the cake tough, so stop as soon as you see no dry streaks
- The cake is done when it pulls away slightly from the sides of the pan and springs back when touched gently
03 -
- Flour your Bundt pan like your life depends on it, getting into every fancy curve and crevice
- Let the cake cool the full 15 minutes in the pan or it will stick and break when you try to flip it