Why You’ll Love This Recipe

A Bundt cake for breakfast may sound indulgent, but when you incorporate wholesome ingredients like oats, fruit, and a hint of spice, it becomes a treat that’s perfect for your morning routine. This Bundt cake breakfast recipe blends the richness of a cake with the hearty texture of a breakfast bread, making it the ideal way to start your day. It’s easy to prepare, can be enjoyed with a cup of coffee, and is great for sharing with family or guests. Plus, you can make it ahead of time for a quick and delicious morning bite.

Bundt Cake Breakfast Recipe

Ingredients

2 cups all-purpose flour
1 cup rolled oats
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar (packed)
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk (or whole milk)
1 cup mashed bananas (about 2 ripe bananas)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup dried fruit (raisins, cranberries, or apricots)
Powdered sugar for dusting (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Bundt Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or spray it with non-stick cooking spray to ensure the cake comes out easily.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
Cream the Butter and Sugar:
- In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 3 minutes. You can use a hand mixer or stand mixer for this step.
Add the Eggs and Vanilla:
- Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract and continue mixing.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—do not overmix.
Fold in Bananas and Optional Ingredients:
- Gently fold in the mashed bananas, and if using, add the chopped nuts and dried fruit.
Bake the Cake:
- Pour the batter into the prepared Bundt pan and spread it out evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes, then invert it onto a cooling rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar for a light finishing touch.

Servings and Timing

Servings: 10-12
Total time: 1 hour
Prep time: 20 minutes
Cook time: 45-50 minutes

Variations

Fruit variations: Swap the bananas for applesauce, blueberries, or shredded carrots for a different flavor.
Gluten-free option: Replace the all-purpose flour with a gluten-free flour blend and make sure your oats are certified gluten-free.
Add-ins: Feel free to add chocolate chips, coconut flakes, or a sprinkle of chia seeds for added texture and flavor.

Storage/Reheating

Storage: Store any leftover Bundt cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week.
Reheating: To reheat, simply microwave a slice for 10-15 seconds or enjoy it cold.

FAQs

1. Can I make this recipe without buttermilk?

Yes, you can substitute buttermilk with whole milk, or make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5-10 minutes before using.

2. Can I use a different fruit besides bananas?

Yes, you can swap bananas for other mashed fruits like applesauce, pumpkin puree, or even blueberries for a different flavor.

3. Can I make this Bundt cake ahead of time?

Yes, this cake stores well and can be made a day or two in advance. Just keep it covered to retain freshness.

4. Can I freeze this Bundt cake?

Yes, you can freeze the Bundt cake for up to 3 months. Allow it to cool completely, wrap it in plastic wrap, and then foil. To serve, let it thaw at room temperature.

5. How can I make the cake healthier?

To make it healthier, you can substitute half of the all-purpose flour with whole wheat flour, use less sugar, or add more oats for added fiber.

6. Can I use fresh fruit instead of dried fruit?

Yes, fresh fruit can be used in place of dried fruit. Just make sure to chop it into small pieces to ensure even distribution in the cake.

7. What can I serve this Bundt cake with for breakfast?

This Bundt cake pairs wonderfully with a hot cup of coffee or tea, and you can even serve it with a side of yogurt or scrambled eggs for a more balanced breakfast.

8. Can I add icing to this cake?

While this cake is delicious on its own, you can certainly drizzle it with a light glaze made from powdered sugar and milk or cream, or top it with whipped cream if desired.

9. Can I use this recipe for a regular cake pan?

Yes, you can use a regular round or square cake pan instead of a Bundt pan. Just adjust the baking time, as it may take a bit less time depending on the size of your pan (start checking for doneness at 35 minutes).

10. Can I make this cake without eggs?

Yes, you can use an egg substitute, such as a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water), or a store-bought egg replacer.

Conclusion

This Bundt cake breakfast recipe is a perfect way to combine the indulgence of cake with the wholesomeness of breakfast ingredients. With its tender texture, warm spices, and fruity flavor, it’s a satisfying and easy option to brighten up your morning. Whether you’re feeding the whole family or prepping breakfast for the week, this Bundt cake is a delightful treat that everyone will enjoy. Try it today and bring a little sweetness to your breakfast table!

Jane