Breakfast Bundt Coffee Cakes

why make this recipe

This Breakfast Bundt Coffee Cakes recipe is easy and quick. It makes a soft cake you can eat with coffee. You can add fruit or a crumb top. It works for a busy morning or a calm weekend. The cake feeds a group and looks nice on the table.

introduction

This cake fills your kitchen with a warm, sweet smell. It uses simple ingredients you likely have at home. For a fuller breakfast, serve it with simple sides like potatoes; see an air-fry breakfast potatoes guide for an easy potato side. The cake stays moist and tastes good warm or at room temperature.

how to make Breakfast Bundt Coffee Cakes

Make the batter, add fruit if you like, and bake in a Bundt pan. You can add a crumb topping before baking for extra texture. Let the cake cool a bit, then turn it out of the pan. Serve warm with coffee.

Ingredients :

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup blueberries or other fruits (optional)
• 1/2 cup crumb topping (flour, sugar, butter) (optional)

Directions :

1. Preheat the oven to 350°F (175°C) and grease a Bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition.
4. Stir in the milk and vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. If using, gently fold in blueberries or other fruits.
8. Pour the batter into the prepared Bundt pan.
9. Sprinkle crumb topping over the batter if desired.
10. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
11. Let cool for about 10 minutes before inverting onto a plate.
12. Serve warm, preferably with coffee.

how to serve Breakfast Bundt Coffee Cakes

Cut the cake into slices. Serve warm or at room temperature. Add a dusting of powdered sugar or a light glaze if you like. Offer coffee, tea, or milk. For a full plate, add fruit or a small side like yogurt.

how to store Breakfast Bundt Coffee Cakes

Cool the cake completely before storing. Store at room temperature for 1-2 days in an airtight container. For longer storage, wrap well and put in the fridge for up to 5 days. To freeze, wrap tightly and freeze up to 2 months. Thaw at room temperature and warm gently before serving.

tips to make Breakfast Bundt Coffee Cakes

• Measure flour by spooning it into the cup and leveling it.
• Do not overmix the batter; stop when it is just combined.
• Grease the Bundt pan well to avoid sticking.
• If using frozen fruit, toss it in a little flour before folding in to reduce sinking.
• Check the cake at 40 minutes; ovens vary.

variation (if any)

• Lemon glaze: mix powdered sugar and lemon juice and drizzle over the cooled cake.
• Cinnamon swirl: add a cinnamon-sugar layer in the middle of the batter.
• Nutty: fold in chopped nuts or sprinkle them on top.
• Chocolate: add chocolate chips instead of fruit.

FAQs

Q: Can I use a loaf pan instead of a Bundt pan?
A: Yes. Bake time may change. Check at 35-45 minutes with a toothpick.

Q: Can I make this cake dairy-free?
A: Yes. Use a plant-based milk and a dairy-free butter substitute.

Q: How do I keep the crumb topping crunchy?
A: Add the crumb topping right before baking and avoid covering the cake while it is hot.

Q: Can I make this ahead?
A: Yes. Bake, cool, and store. Warm slices before serving for best taste.

Breakfast Bundt Coffee Cakes

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A soft and easy breakfast cake perfect for pairing with coffee, adorned with fruit or a crumb topping.

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Ingredients

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• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup blueberries or other fruits (optional)
• 1/2 cup crumb topping (flour, sugar, butter) (optional)

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a Bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition.
4. Stir in the milk and vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. If using, gently fold in blueberries or other fruits.
8. Pour the batter into the prepared Bundt pan.
9. Sprinkle crumb topping over the batter if desired.
10. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
11. Let cool for about 10 minutes before inverting onto a plate.
12. Serve warm, preferably with coffee.

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Notes

Cool the cake completely before storing. Wrap tightly to freeze for up to 2 months.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 10g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 50mg