Are you looking for the perfect way to start your day? This Breakfast Bundt Cake is a delicious, fluffy, and slightly sweet treat that will make your mornings extra special. Whether you pair it with a hot cup of coffee or a glass of fresh orange juice, this cake is sure to bring joy to your breakfast table.
Why You’ll Love This Breakfast Bundt Cake
Moist and Flavorful – A perfect balance of sweetness and texture.
Easy to Make – Simple ingredients and minimal prep time.
Customizable – Add nuts, fruits, or even a glaze for extra flavor.
Perfect for Sharing – Great for family breakfasts, brunches, or special occasions.
Table of Contents
Ingredients
Here’s what you’ll need to make this delectable Breakfast Bundt Cake:
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional, for extra warmth)
Wet Ingredients:
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup sour cream (or Greek yogurt for a tangy twist)
- 1 teaspoon vanilla extract
- ½ cup milk
Optional Add-ins:
- ½ cup chopped nuts (walnuts, pecans, or almonds)
- ½ cup of chocolate chips or your choice of dried fruits, such as raisins, cranberries, or blueberries.
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan generously with butter or non-stick spray, ensuring all crevices are coated.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. This ensures even distribution of ingredients and prevents lumps.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and milk, blending until smooth.
Step 4: Combine Wet and Dry Mixtures
Slowly incorporate the dry ingredients into the wet mixture, stirring lightly until everything is just blended.
Avoid overmixing, as this can make the cake dense.
Step 5: Add Mix-Ins (Optional)
If using nuts, chocolate chips, or dried fruits, gently fold them into the batter.
Step 6: Bake to Perfection
Pour the batter evenly into the greased Bundt pan and smooth the top with a spatula. Bake for approximately 45-50 minutes, or until a toothpick inserted into the center emerges clean.
Step 7: Cool and Serve
Allow the cake to cool in the pan for about 10-15 minutes, then carefully invert it onto a wire rack to cool completely. Serve warm or at room temperature.
Tips for the Best Breakfast Bundt Cake
✔ Room Temperature Ingredients – Ensures a smooth batter and even baking.
✔ Don’t Overmix – Mix just until the ingredients are incorporated to keep the cake light and fluffy.
✔ Grease the Pan Well – Prevents sticking and helps maintain the beautiful Bundt shape.
✔ Enhance the Flavor – Drizzle with a light glaze or dust with powdered sugar for an extra touch of sweetness.
Delicious Variations
Apple Cinnamon Breakfast Bundt Cake
Add 1 cup of diced apples and increase the cinnamon to 2 teaspoons for a cozy fall-inspired version.
Chocolate Chip Delight
Mix in ½ cup of mini chocolate chips for a sweet and indulgent breakfast treat.
Lemon Poppy Seed
Add 1 tablespoon of lemon zest and 1 tablespoon of poppy seeds for a fresh, citrusy twist.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Carbohydrates | 35g |
| Protein | 5g |
| Fat | 14g |
| Sugar | 15g |
Breakfast Bundt Cake
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Description
Start your day with a moist and fluffy Breakfast Bundt Cake! Easy to make, packed with flavor, and perfect for sharing. Try this delightful recipe today! 🍰✨
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional, for extra warmth)
Wet Ingredients:
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup sour cream (or Greek yogurt for a tangy twist)
- 1 teaspoon vanilla extract
- ½ cup milk
Optional Add-ins:
- ½ cup chopped nuts (walnuts, pecans, or almonds)
- ½ cup of chocolate chips or your choice of dried fruits, such as raisins, cranberries, or blueberries.
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan generously with butter or non-stick spray, ensuring all crevices are coated.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. This ensures even distribution of ingredients and prevents lumps.
Step 3: Combine Wet Ingredients
- In a separate bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and milk, blending until smooth.
Step 4: Combine Wet and Dry Mixtures
- Slowly incorporate the dry ingredients into the wet mixture, stirring lightly until everything is just blended.
- Avoid overmixing, as this can make the cake dense.
Step 5: Add Mix-Ins (Optional)
- If using nuts, chocolate chips, or dried fruits, gently fold them into the batter.
Step 6: Bake to Perfection
- Pour the batter evenly into the greased Bundt pan and smooth the top with a spatula. Bake for approximately 45-50 minutes, or until a toothpick inserted into the center emerges clean.
Step 7: Cool and Serve
- Allow the cake to cool in the pan for about 10-15 minutes, then carefully invert it onto a wire rack to cool completely. Serve warm or at room temperature.
Notes
- ✔ Room Temperature Ingredients – Ensures a smooth batter and even baking.
- ✔ Don’t Overmix – Mix just until the ingredients are incorporated to keep the cake light and fluffy.
- ✔ Grease the Pan Well – Prevents sticking and helps maintain the beautiful Bundt shape.
- ✔ Enhance the Flavor – Drizzle with a light glaze or dust with powdered sugar for an extra touch of sweetness.
Keywords: breakfast cake, bundt cake, moist cake, easy bundt cake, sour cream cake, homemade cake, breakfast dessert, cake for brunch
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes! This Breakfast Bundt Cake stays fresh for up to 3 days when stored in an airtight container at room temperature. For longer storage, freeze it for up to three months.
What can I substitute for sour cream?
You can use Greek yogurt, buttermilk, or even unsweetened applesauce for a slightly different texture and taste.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but it may result in a denser cake. For best results, use a 50/50 mix of whole wheat and all-purpose flour.
How do I prevent my cake from sticking to the pan?
Ensure your Bundt pan is thoroughly greased with butter or non-stick spray. You can also lightly dust it with flour for extra protection.
