Breakfast Bundt Coffee Cake (Print)

Tender cinnamon-swirled cake baked in a Bundt pan, ideal for weekend brunch.

# Ingredient List:

→ 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 blended. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar with electric mixer 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 fully 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.
06 - In a small bowl, mix brown sugar and ground cinnamon until evenly combined.
07 - Spoon half the batter into prepared Bundt pan. Sprinkle with half the cinnamon mixture and half the nuts if using. Repeat layers with remaining batter, cinnamon mixture, and nuts.
08 - Gently draw a knife through the batter in a swirling motion to create marble patterns, being careful not to disturb the pan's coating.
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. Carefully invert onto wire rack and cool completely before serving.
11 - Once completely cooled, dust generously with powdered sugar using a sieve for even distribution.

# Expert Suggestions:

01 -
  • The cinnamon sugar ribbon running through the middle creates these gorgeous marbled swirls that make every bite feel like a surprise
  • It comes together with simple pantry staples but tastes like something from a fancy bakery
  • The Bundt pan shape means it looks impressive without any fancy decorating skills whatsoever
02 -
  • Overmixing when adding the flour makes for a tough cake, so stop as soon as you see the last streaks of flour disappear
  • Letting the cake cool in the pan for exactly 15 minutes before inverting prevents that tragic moment when half the cake stays behind
  • The powdered sugar goes on after cooling completely, otherwise it will melt into an unattractive glaze situation
03 -
  • Room temperature ingredients are non negotiable here, cold eggs or butter will never give you that tender crumb
  • The flour coating on your greased pan is your insurance policy, don't skip this step

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