Easy Breakfast Bundt Coffee Cake (Printable)

Tender cinnamon-swirled cake baked in a Bundt pan, perfect for weekend brunch or morning treats with coffee.

# What You'll Need:

→ 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

# Directions:

01 - Preheat oven to 350°F. Grease and flour a Bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until evenly distributed. Set aside for later use.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2–3 minutes. The mixture should appear pale and increased in volume.
04 - Add eggs one at a time, beating thoroughly after each addition. Incorporate vanilla extract and mix until fully combined.
05 - Add flour mixture in three alternating additions with sour cream, beginning and ending with flour. Mix gently until just incorporated, taking care not to overmix the batter.
06 - Combine brown sugar and ground cinnamon in a small bowl, mixing until uniform in texture and color.
07 - Spread half the batter evenly into the 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 a marbled pattern. Take care not to disturb the layered structure excessively.
09 - Bake for 45–50 minutes until a toothpick inserted into the center emerges clean or with only a few moist crumbs. The top should be golden brown and spring back when touched.
10 - Allow cake to cool in the pan for 15 minutes before carefully inverting onto a wire rack. Cool completely to room temperature before finishing.
11 - Dust cooled cake generously with powdered sugar using a fine-mesh sieve. Slice and serve with coffee or tea.

# Expert Tips:

01 -
  • The cinnamon swirl creates these gorgeous ribbons of spice throughout every single slice
  • It comes together faster than you'd think but looks like you spent all morning in the kitchen
  • The tender crumb stays moist for days thanks to the sour cream
02 -
  • Greasing every nook of the Bundt pan is non-negotiable or you'll have broken cake pieces instead of a beautiful ring
  • Room temperature ingredients combine smoothly, cold butter creates lumps that never fully disappear
  • That toothpick test should be done in a few spots, the center takes longest to bake through
03 -
  • Spray your Bundt pan with nonstick spray, then use a pastry brush to get into all those decorative crevices
  • Let the cake cool the full 15 minutes in the pan, rushing this step is how cakes break
  • Dust with powdered sugar right before serving, it absorbs into the cake over time

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