Description
Bake a delicious Bundt Cake Breakfast with rich flavors and a soft texture. Perfect for brunch or meal prep. Try this easy recipe!
Ingredients
Scale
For the Cake Batter:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ cup whole milk
Optional Add-ins:
- 1 cup fresh berries (blueberries, raspberries, or diced strawberries)
- ½ cup chopped nuts (walnuts, pecans, or almonds)
- ½ cup chocolate chips or cinnamon chips
For the Cinnamon Sugar Swirl (Optional):
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
- 2 tablespoons melted butter
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
-
Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-cup Bundt pan to prevent sticking.
-
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
-
Cream Butter & Sugar:
- In a large mixing bowl, beat butter and sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, beating well after each addition.
-
Add Wet Ingredients:
- Mix in sour cream (or Greek yogurt), vanilla extract, and almond extract.
- Gradually add milk and mix until well combined.
-
Combine Wet & Dry Ingredients:
- Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- If using mix-ins like berries, nuts, or chocolate chips, fold them in gently.
-
Create a Swirl (Optional):
- If adding a cinnamon sugar swirl, mix sugar, cinnamon, and melted butter.
- Pour half of the batter into the Bundt pan, sprinkle the cinnamon mixture, then pour the remaining batter on top.
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Bake the Cake:
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
-
Add the Glaze:
- Mix powdered sugar, milk, and vanilla extract until smooth.
- Drizzle over the cooled Bundt cake.
Notes
- Grease & flour the Bundt pan thoroughly to prevent sticking.
- Use sour cream or Greek yogurt for extra moisture.
- Do not overmix the batter to keep the cake light and fluffy.
- Let the cake cool completely before adding the glaze.
- Store at room temperature for 3 days, in the fridge for 5 days, or freeze slices for up to 3 months.
- Prep Time: 15minutes
- Cook Time: 50-60 minutes