Description
This Bundt Cake Breakfast Recipe is a deliciously moist and slightly sweet cake that’s perfect for breakfast or brunch. Made with a combination of cinnamon, vanilla, and a hint of orange zest, it’s a comforting treat that pairs wonderfully with coffee or tea.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup orange juice
- 1/2 cup buttermilk
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup chopped nuts (optional, such as walnuts or pecans)
- 1/2 cup powdered sugar (for glazing)
- 1 tablespoon milk or orange juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan, or use non-stick spray with flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In alternating additions, mix in the dry ingredients and wet ingredients (orange juice, buttermilk, and yogurt). Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
- Fold in the chopped nuts, if using.
- Pour the batter into the prepared Bundt pan and spread it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
- For the glaze, mix powdered sugar and milk (or orange juice) in a small bowl until smooth. Drizzle the glaze over the cooled cake.
- Slice and serve the Bundt cake with your favorite morning beverage!
Notes
- This cake can be stored at room temperature for up to 3 days or in the fridge for up to a week.
- For added flavor, try adding citrus zest or swapping the nuts for dried fruit such as cranberries or raisins.
- If you don’t have buttermilk, you can substitute it with regular milk and add 1 tablespoon of lemon juice or vinegar to make it sour.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
