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Breakfast Bundt Cake

Breakfast Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 ½ tsp vanilla extract
  • 1 cup full-fat sour cream
  • ½ cup packed light brown sugar
  • 2 tsp ground cinnamon
  • 2 tbsp unsalted butter, melted (for streusel)
  • 1 cup powdered sugar
  • 2 to 3 tbsp whole milk
  • Pinch of salt

Method
 

  1. Stir brown sugar, cinnamon, and melted butter for streusel until clumpy; set aside.
  2. Cream butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then vanilla.
  3. Whisk flour, baking powder, baking soda, and salt. Add to butter mixture in three additions alternating with sour cream. Mix just until combined.
  4. Grease and flour a 10- to 12-cup bundt pan. Spread half the batter in the pan, top with half the streusel, repeat layers, and swirl lightly with a knife.
  5. Preheat oven to 350°F (175°C). Bake 50 to 55 minutes until a toothpick comes out with moist crumbs. Cool in pan 10 minutes, then invert onto a rack to cool completely.
  6. Whisk powdered sugar, milk, and a pinch of salt. Drizzle over cooled cake. Let set 10 minutes, then slice.

Notes

The cake tastes best the day after baking, once the cinnamon and brown sugar have had time to meld with the crumb. For a glossy glaze, add the milk a little at a time and stop when the drips fall in slow, thick ribbons.