Cinnamon Swirl Breakfast Bundt Cake (Printable Version)
Tender cinnamon-swirled cake with sour cream base, baked in Bundt pan for comforting breakfast.
# What You 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
# How-To Steps:
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 the flour, baking powder, baking soda, and salt until well blended. Set aside for later use.
03 - In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, approximately 2-3 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until fully incorporated.
05 - Gradually add the flour mixture to the wet ingredients in three portions, alternating with the sour cream. Begin and end with the flour mixture, mixing only until combined. Avoid overmixing to maintain a tender texture.
06 - In a small bowl, mix the brown sugar and ground cinnamon until evenly combined.
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 with the remaining batter, swirl mixture, and nuts.
08 - Gently run a knife through the batter in a swirling motion to create a marbled pattern, being careful not to disturb the pan's coating.
09 - Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
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.
# Helpful Tips:
01 -
- The cinnamon ribbon running through each slice creates those beautiful swirled patterns that make coffee cake so irresistible
- Everything comes together in one bowl and bakes up into the most tender, moist crumb that stays fresh for days
02 -
- Room temperature ingredients make a huge difference in how smoothly the batter comes together
- Overmixing creates a tough cake so stop as soon as the flour disappears
03 -
- Use a pastry brush to get butter into all the Bundt pan details for easy release
- Let the cake cool completely before adding powdered sugar so it does not melt