Description
This Breakfast Bundt Cake is a moist and flavorful treat perfect for starting your day. Made with a blend of warm spices, tender apples, and crunchy nuts, it’s topped with a sweet cinnamon-brown sugar glaze that adds a delightful finish. Ideal for brunch, coffee breaks, or a comforting breakfast dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Add-ins
- 1 medium apple, peeled, cored, and chopped (about 1 cup)
- 1/4 cup chopped walnuts or pecans (optional)
Topping
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to enhance flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Mix just until the ingredients are combined to prevent overmixing, which can toughen the cake.
- Fold in Apple and Nuts: Gently fold in the chopped apple and chopped walnuts or pecans if using, ensuring they are evenly distributed throughout the batter.
- Prepare Topping: In a small bowl, combine the brown sugar and ground cinnamon. Drizzle the melted butter over the batter once poured into the bundt pan, then sprinkle the brown sugar and cinnamon mixture evenly over the top.
- Bake the Cake: Pour the batter into the prepared bundt pan, spreading it evenly. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes to set. Carefully remove from the pan and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use fresh apples with a firm texture like Granny Smith or Honeycrisp for the best flavor and texture.
- Walnuts or pecans are optional but add a nice crunch and flavor contrast.
- Ensure the bundt pan is well-greased and floured to prevent sticking.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat slices gently in the microwave or oven before serving if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
