Easy Breakfast Bundt Coffee Cake

The kitchen was still dark when I slid this Bundt cake into the oven, but the smell of cinnamon and butter had my husband wandering in before the sun even came up. Theres something about a Bundt pan that makes breakfast feel like an occasion, even on a Tuesday. I discovered this recipe during a holiday brunch years ago, and now its my go to when I want to make people feel special without spending hours at the stove.

My sister in law still talks about the morning I served this at her baby shower, mostly because she ate three pieces before realizing anyone else had even touched it. The cake stays incredibly moist for days, which is saying something considering how quickly it disappears in our house. Ive learned to always make two, one for now and one to hide away for later.

Ingredients

• 2 ½ cups all purpose flour: This forms the foundation of your cake, giving it structure without becoming dense or heavy
• 2 tsp baking powder: Essential for that beautiful rise, ensuring your cake is tender rather than tough
• ½ tsp baking soda: Works with the acidic sour cream to create extra lift and a finer crumb
• ½ tsp salt: Dont skip this, it balances the sweetness and brings all the flavors forward
• 1 cup unsalted butter softened: Room temperature butter incorporates perfectly, creating pockets of air for a lighter texture
• 1 ¼ cups granulated sugar: Sweetens the cake while also contributing to that golden brown crust we all love
• 3 large eggs: Bind everything together and add richness, structure, and moisture
• 1 cup sour cream: The secret ingredient that makes this cake exceptionally tender and keeps it fresh for days
• 2 tsp pure vanilla extract: Use the good stuff here, it makes a noticeable difference in the final flavor
• ½ cup brown sugar packed: Creates that irresistible cinnamon swirl that oozes down the sides
• 2 tsp ground cinnamon: Warm and comforting, this is the heart of the cakes signature flavor
• ½ cup chopped pecans or walnuts: Optional but recommended, they add a lovely crunch and nutty depth
• ½ cup powdered sugar: For that final snowy dusting that makes the cake look bakery beautiful

Instructions

Preheat your oven to 350°F and prep the pan:

Generously grease your Bundt pan with butter and dust it with flour, tapping out any excess, which ensures your cake releases beautifully every time

Whisk together the dry ingredients:

In a medium bowl, combine the flour, baking powder, baking soda, and salt until everything is evenly distributed

Cream the butter and sugar:

Beat the softened butter and granulated sugar in a large bowl for 2 to 3 minutes until the mixture is pale and fluffy, which creates the cakes tender texture

Add the eggs and vanilla:

Beat in the eggs one at a time, letting each fully incorporate before adding the next, then stir in the vanilla until fragrant

Combine the wet and dry ingredients:

Add the flour mixture in three parts, alternating with the sour cream, mixing only until everything just comes together to avoid a tough cake

Mix the cinnamon swirl:

Combine the brown sugar and cinnamon in a small bowl until evenly blended

Layer the batter and swirl:

Spoon half the batter into the prepared pan, sprinkle with half the cinnamon mixture and half the nuts, then repeat and swirl a knife through gently

Bake until golden:

Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean and the cake is pulling away from the edges

Cool before serving:

Let the cake rest in the pan for 15 minutes, then invert onto a wire rack and dust with powdered sugar once completely cool

Save to Pinterest

Every Christmas morning, my grandmother would serve something similar, always dusted with that perfect coat of powdered sugar that made it look like fresh snow. Now when I bake it, the house fills with that same warm cinnamon scent, and suddenly it feels like the holidays all over again. Some recipes are just meant to be shared and remembered.

Making It Ahead

This cake actually tastes better the next day, so feel free to bake it up to 24 hours before serving. Wrap it tightly in plastic wrap once its completely cool, and the flavors will have time to deepen and mingle. The cinnamon swirl becomes even more pronounced as it rests.

Serving Suggestions

Slice thick wedges and serve alongside a steaming mug of coffee or a pot of English breakfast tea. The cake is rich enough to stand on its own, but a dollop of lightly sweetened whipped cream never hurt anyone. For a brunch spread, pair with fresh fruit to balance the sweetness.

Storage and Freezing

Keep the cake covered at room temperature for up to 3 days, though in my experience it rarely lasts that long. For longer storage, wrap individual slices in plastic and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

• Place a piece of bread in the container with leftover cake to keep it moist
• Warm individual slices in the microwave for 10 seconds to recreate that fresh baked taste
• The powdered sugar will absorb into the cake over time, so add a fresh dusting before serving leftovers

Save to Pinterest

Theres nothing quite like cutting into that first slice and watching the cinnamon ribbon peek through. May your mornings be filled with good coffee, better company, and plenty of this cake.

Recipe Questions & Answers

→ Can I make this bundt cake ahead of time?

Yes, this cake stays moist for 2-3 days when stored in an airtight container at room temperature. You can also bake it a day before serving and dust with powdered sugar just before serving.

→ Why is my cake dense or heavy?

Overmixing the batter can create a dense texture. Mix just until combined after adding the flour mixture. Also ensure your ingredients are at room temperature before starting for proper aeration.

→ Can I freeze this cinnamon bundt cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature before serving and add fresh powdered sugar dusting.

→ What's the best way to create the cinnamon swirl?

Layer half the batter, sprinkle with cinnamon sugar and nuts, then repeat. Gently run a knife through the batter once or twice to marble the layers without over-mixing.

→ Can I substitute the sour cream?

Plain Greek yogurt works beautifully as a substitute, providing similar moisture and tang. You can also use buttermilk, though the texture may be slightly lighter.