Easy Breakfast Bundt Coffee Cake (Printable Version)
Tender cinnamon-swirled bundt cake with sour cream, perfect for morning treats and brunch gatherings.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
01 - Preheat the 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 the softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes using an electric mixer.
04 - Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until incorporated.
05 - Add the flour mixture to the wet ingredients in three additions, alternating with the sour cream. Begin and end with the flour, mixing just until combined. Avoid overmixing to prevent tough texture.
06 - In a small bowl, mix together the brown sugar and ground cinnamon until evenly distributed.
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 circular motion to create a marbled cinnamon pattern throughout the cake.
09 - Bake for 45-50 minutes, or until a wooden 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. Dust with powdered sugar before serving if desired.
# Tips from hearthlykitchen:
01 -
- The cinnamon ribbon running through each slice makes every bite feel like a little surprise
- It comes together in under 15 minutes of active prep but looks like you worked all morning
02 -
- Over mixing the batter is the fastest way to ruin this cake, so stop as soon as the flour disappears
- The cake needs the full cooling time before flipping, otherwise it might stick or break apart
03 -
- Use a pastry brush to get butter into every crevice of the Bundt pan, especially the center tube
- Let your eggs and sour cream come to room temperature before starting for the most even texture