Easy Breakfast Bundt Coffee Cake (Printable)
Moist vanilla cake swirled with cinnamon sugar and baked in a Bundt pan for an elegant brunch centerpiece.
# 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. Grease and flour a Bundt pan thoroughly to prevent sticking.
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, beginning and ending with the flour. Mix just until combined to avoid overmixing.
06 - In a small bowl, mix together the brown sugar and cinnamon until evenly combined.
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 figure-eight motion to create a marbled cinnamon pattern throughout the cake.
09 - Bake for 45-50 minutes, or until a 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.
11 - Once completely cooled, dust generously with powdered sugar before slicing and serving.
# Expert Advice:
01 -
- The cinnamon swirl creates those beautiful marbled pockets that everyone fights over
- It comes together faster than you think, leaving you time to actually enjoy your morning coffee
02 -
- Overmixing the batter makes it tough, so stop as soon as the flour disappears
- Wait the full 15 minutes before flipping or you will lose half the cake to the pan
03 -
- Use a pastry brush to get butter into every ridge of the Bundt pan
- Spraying the pan with nonstick spray first, then dusting with flour, never fails me