Easy Breakfast Bundt Coffee Cake (Printable)
Tender cinnamon-swirled cake baked in a Bundt pan, perfect for weekend 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 oven to 350°F. Grease and flour a Bundt pan thoroughly, ensuring all crevices are coated 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 softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until incorporated.
05 - Add flour mixture to wet ingredients in three additions, alternating with sour cream. Begin and end with flour mixture, mixing just until combined. Avoid overmixing to prevent tough texture.
06 - In a small bowl, combine brown sugar and ground cinnamon until evenly mixed.
07 - Spoon half the batter into prepared Bundt pan. Sprinkle with half the cinnamon swirl mixture and half the nuts if using. Repeat layers with remaining batter, swirl mixture, and nuts.
08 - Gently drag a knife through the batter in a circular motion to create a marbled cinnamon swirl pattern.
09 - Bake for 45-50 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
10 - Let cake cool in pan for 15 minutes. Invert onto wire rack to cool completely. Dust with powdered sugar before serving if desired.
# Expert Suggestions:
01 -
- The texture is impossibly tender, thanks to the sour cream keeping every bite moist
- That cinnamon ribbon running through creates those gorgeous marbled slices everyone oohs over
02 -
- Room temperature ingredients are the difference between a tender crumb and a dense one, I learned this the hard way
- That swirl knife motion should be gentle and quick, too much swirling and you will end up with uniformly speckled cake instead of gorgeous ribbons
03 -
- When measuring flour, fluff it with a spoon before scooping and level off with a knife for accuracy
- If your knife hits resistance when swirling, your batter is too cold, let it warm up for five minutes