Cinnamon Swirl Breakfast Bundt Cake
This Cinnamon Swirl Bundt Cake is the perfect way to start your morning. Moist, flavorful, and easy to prepare, it’s ideal for family breakfasts, brunches, or meal prep for busy mornings.
Equipment
- 1 Bundt pan
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Cooling rack
Ingredients
Cake Batter:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter melted
- 2 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
Cinnamon Swirl:
- ¼ cup brown sugar
- 1 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Prepare Wet Ingredients: In another bowl, whisk together the sugar, melted butter, eggs, milk, and vanilla until smooth.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Layer Batter: Pour half the batter into the prepared bundt pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Top with the remaining batter.
- Bake: Place the bundt pan in the oven and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
- Serve: Slice and enjoy warm or at room temperature. Pair with coffee or tea for the ultimate bundt cake breakfast experience.
Notes
- For extra flavor, drizzle the cooled cake with a simple vanilla glaze.
- Store leftovers in an airtight container for up to three days.