Breakfast Bundt Cake

by

Start your day on a sweet note with this irresistible Breakfast Bundt Cake. Moist, flavorful, and perfect for sharing, this cake is a delightful morning treat. Whether it’s for a family breakfast or a weekend brunch, the fluffy texture and light sweetness of this Bundt cake make it the perfect choice. Paired with a hot cup of coffee or tea, it’s bound to become a breakfast favorite.

Ingredients:

  • 2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup sour cream

  • 1/4 cup milk

  • 1/2 cup chopped walnuts or pecans (optional)

  • 1/2 cup dried cranberries or raisins (optional)

Preparation:

Step 1: Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan or use a non-stick Bundt pan spray.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Step 3: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This may take about 3-5 minutes using a hand mixer or stand mixer.

Step 4: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5: Gradually add the dry ingredients in three parts, alternating with the sour cream and milk, starting and ending with the dry ingredients. Mix until just combined. If you’re adding walnuts or cranberries, fold them into the batter gently.

Step 6: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Allow the cake to cool in the pan for 10 minutes, then carefully remove from the pan and transfer to a wire rack to cool completely.

Variation:
For a twist, try adding a swirl of cinnamon sugar or a glaze on top. You can also switch the dried fruit for chocolate chips or fresh berries for a fresh twist on the recipe.

Cooking Note:

  • Make sure to not overmix the batter, as this can result in a dense cake.

  • Allow the cake to cool completely before slicing to ensure clean slices.

Serving Suggestions:
Serve your Breakfast Bundt Cake with a drizzle of honey or maple syrup. It’s also delicious with a dollop of whipped cream or a dusting of powdered sugar.

Tips:

  • If you don’t have sour cream, Greek yogurt works as a great substitute for the same creamy texture.

  • You can prepare this cake the night before and let it sit overnight for an even better flavor in the morning.

Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Nutritional Information (per serving):

  • Calories: 350

  • Protein: 4g

  • Sodium: 120mg

FAQs

Can I freeze this Bundt cake?
Yes! You can freeze the cake once it’s fully cooled. Wrap it tightly in plastic wrap and foil, and store in the freezer for up to 3 months.

Can I use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option. The texture may be slightly denser.

Can I use fresh fruit instead of dried fruit?
Yes, you can use fresh berries, but be sure to coat them in a little bit of flour before adding to the batter to prevent them from sinking to the bottom.

Leave a Comment