Nothing beats a delicious and easy breakfast, and this Breakfast Bundt Cake recipe is the perfect way to start your day or impress your brunch guests! It’s moist, flavorful, and incredibly simple to make, using ingredients you probably already have in your pantry.
This Bundt cake is perfect for a weekend brunch or even a weekday treat. The aroma of warm spices baking in the oven is simply irresistible. Plus, it’s a recipe that my kids love to help with, making it a fun family activity.
Why This Breakfast Bundt Cake is Special
This recipe isn’t just another cake; it’s a celebration of simple flavors and comforting textures. My version includes a hint of cinnamon and nutmeg and a surprise burst of blueberries, making it a crowd-pleaser every time!
What You’ll Need: Ingredients for the Perfect Breakfast Bundt Cake
To make this amazing Breakfast Bundt Cake, you’ll need a few simple ingredients. Don’t worry, most of them are probably already in your kitchen! Here’s a breakdown of what you’ll need, with exact measurements to ensure success.
Dry Ingredients
- All-purpose flour: 3 cups (360 grams)
- Granulated sugar: 1 ½ cups (300 grams)
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Salt: ¼ teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: ½ teaspoon
Wet Ingredients
- Eggs: 3 large
- Vegetable oil: ¾ cup
- Milk: 1 cup
- Vanilla extract: 2 teaspoons
Optional Add-ins
- Fresh or frozen blueberries: 1 cup. You can also try chocolate chips, chopped walnuts, or even a sprinkle of lemon zest for a different twist on your Breakfast Bundt Cake.
Step-by-Step Guide to Baking Your Breakfast Bundt Cake
Ready to bake the perfect Breakfast Bundt Cake? Just follow these simple steps! I’ve broken it down to make it super easy, even if you’re new to baking.
Preparing the Batter
- First, preheat your oven to 350°F (175°C). While the oven is heating up, grab your Bundt pan. Grease it really well with shortening or butter. Then, lightly flour the pan, tapping out any extra. This helps the cake release easily after baking.
- In a large bowl, whisk together all the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Make sure everything is well combined so the Breakfast Bundt Cake rises evenly.
- In a separate bowl, whisk together the wet ingredients: eggs, vegetable oil, milk, and vanilla extract. Mix until everything is nicely combined.
- Now, gradually add the wet ingredients to the dry ingredients. Mix on low speed until just combined. It’s important not to overmix the batter; a few lumps are okay! Overmixing can lead to a tough cake.
Adding the Blueberries (or Other Add-ins)
- Gently fold in the blueberries (or your choice of add-ins) into the batter. Be careful not to crush the blueberries, or they’ll bleed into the batter and turn it blue.
Baking the Breakfast Bundt Cake
- Pour the batter evenly into your prepared Bundt pan.
- Bake for 45-55 minutes. To check if it’s done, insert a toothpick into the center of the cake. If it comes out clean, the Breakfast Bundt Cake is ready! If not, bake for a few more minutes and check again.
- Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set slightly, making it easier to remove without breaking. After 10-15 minutes, carefully invert the cake onto a wire rack to cool completely.
Image: Pouring Batter into Bundt Pan
- Alt text: Breakfast Bundt Cake batter being poured into a greased Bundt pan.
- Caption: Make sure your Bundt pan is well-greased! A well-greased pan is the key to a beautiful Breakfast Bundt Cake.
Tips & Variations for the Best Breakfast Bundt Cake
Want to take your Breakfast Bundt Cake to the next level? Here are some of my favorite tips and tricks, plus some fun ways to switch up the flavors! These are the things I’ve learned over the years that really make a difference.
Thinking of making other breakfast recipes? Check out our guide to Egg Bite Recipes for some easy and delicious ideas!
Ensuring a Moist Cake
- Don’t overbake the cake! This is the biggest secret to a moist Breakfast Bundt Cake. Check it with a toothpick, and pull it out as soon as it’s clean.
- Use room temperature ingredients. This helps the batter come together smoothly and evenly.
- If the cake starts to brown too quickly in the oven, loosely cover it with foil for the last 15 minutes of baking.
Flavor Variations
- Lemon Poppy Seed: Add the zest of one lemon and 2 tablespoons of poppy seeds to the batter for a bright, citrusy twist on your Breakfast Bundt Cake.
- Chocolate Chip: For a chocolatey treat, substitute ¼ cup of the flour with unsweetened cocoa powder and add ½ cup of chocolate chips to the batter. Chocolate Vanilla Swirl can also bring a unique touch to this recipe.
- Cinnamon Swirl: Mix 2 tablespoons of cinnamon with ¼ cup of sugar. Pour half of the batter into the Bundt pan, sprinkle with the cinnamon-sugar mixture, then pour the remaining batter on top. Gently swirl with a knife before baking.
- Spice Cake: Increase the cinnamon to 1 ½ teaspoons, add ½ teaspoon of ground cloves, and a pinch of allspice for a warm and cozy spiced Breakfast Bundt Cake.
Leveling Up Your Breakfast Bundt Cake Presentation
- Dust the cooled cake generously with powdered sugar for a simple yet elegant finish.
- Drizzle with a simple glaze made from powdered sugar and milk or lemon juice. The glaze adds a touch of sweetness and makes the cake look even more appealing. You can find some healthy options to try at Healthline.
- Serve slices of the Breakfast Bundt Cake with fresh berries and a dollop of whipped cream for a truly special treat.
If you’re looking for another way to enjoy a baked treat, consider baking Baked Oatmeal Recipe, for something slightly different but just as satisfying.
Serving and Storing Your Delicious Breakfast Bundt Cake
You’ve baked a beautiful Breakfast Bundt Cake – now it’s time to enjoy it! Here’s how to serve it and keep it fresh.
Serving Suggestions
Serve slices of the Breakfast Bundt Cake warm or at room temperature. A warm slice is especially delightful! It pairs perfectly with a cup of coffee or tea for the adults, or a glass of milk for the kids. You can also serve it with a side of fresh fruit or yogurt for a complete breakfast. Consider adding some Raspberry Sauce for that extra zing
Storage Instructions
To keep your Breakfast Bundt Cake fresh, store the cooled cake in an airtight container at room temperature for up to 3 days. If you want to store it for longer, you can keep it in the refrigerator for up to a week. For even longer storage, wrap the cake tightly in plastic wrap and then foil, and freeze it for up to 2 months. Let it thaw completely before serving. The source recipe offers even more serving and storing suggestions, accessible here.
FAQ
Got questions about Breakfast Bundt Cakes? I’ve got answers! Here are some common questions I get asked.
And if you are looking to pair this recipe with some healthy options, check out some Healthy Meal Prep Ideas Nutrition for inspiration.
What makes Bundt cake different?
The main thing that makes a Bundt cake a Bundt cake is the pan! It’s baked in that special ring-shaped pan with all the pretty fluted or grooved sides. This shape isn’t just for looks, though. It helps the cake bake evenly all the way through. You can make Bundt cakes in all sorts of flavors – it’s really about the pan!
What flavor of Nothing Bundt Cake is discontinued?
Nothing Bundt Cakes often brings out new flavors and sometimes says goodbye to older ones. It’s tough to keep up! The best way to find out what flavors they’ve stopped making is to call your local Nothing Bundt Cakes. They’ll know what’s not on the menu anymore.
Can you use box cake mix for Bundt cake?
You sure can! A box cake mix is a super easy way to make a Breakfast Bundt Cake. Just mix it up like the box says and pour it into your greased and floured Bundt pan. You might need to bake it a little longer or shorter, so keep an eye on it. And don’t be afraid to add your own touch – throw in some blueberries or chocolate chips!
Do you dump a Bundt cake hot or cold?
Patience is key! Let the Bundt cake cool in the pan for about 10-15 minutes after it comes out of the oven. This helps it firm up a little bit, so it doesn’t fall apart when you flip it. If you try to take it out when it’s too hot, it might break. If you wait too long, it might stick to the pan and be hard to get out. Here are other great tips to bake the perfect Bundt Cake too, accessible here.
If you enjoy the taste of blueberries, try our Blueberry Shortcake it is just as delicious!
Enjoy Your Homemade Breakfast Bundt Cake!
That’s it! You’ve made a delicious Breakfast Bundt Cake. I really hope you and your family love it as much as we do. This recipe is more than just a cake; it’s about creating sweet moments and happy memories together. Whether it’s a special brunch or a simple weekday breakfast, I hope this Breakfast Bundt Cake brings a little joy to your day. Happy baking, and enjoy!
Print
Breakfast Bundt Cake
- Total Time: 34 minute
- Yield: 12 servings (Estimated)
Description
A yummy and easy homemade breakfast Bundt cake, moist, flavorful, and perfect for a sweet start to any day. A simple recipe!
Ingredients
- All-purpose flour: 3 cups (360 grams)
- Granulated sugar: 1 ½ cups (300 grams)
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Salt: ¼ teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: ½ teaspoon
- Eggs: 3 large
- Vegetable oil: ¾ cup
- Milk: 1 cup
- Vanilla extract: 2 teaspoons
- Fresh or frozen blueberries: 1 cup
Instructions
5. Preparation Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
3. In a separate bowl, whisk together eggs, vegetable oil, milk, and vanilla extract.
4. Gradually add wet ingredients to dry ingredients, mixing until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared Bundt pan.
7. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in pan for 10-15 minutes before inverting onto a wire rack to cool completely.
Notes
Variations include Lemon Poppy Seed, Chocolate Chip, Cinnamon Swirl, and Spice Cake. Can be served with powdered sugar, glaze, berries, or whipped cream.
- Cook Time: 45-55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of cake
Keywords: Breakfast Bundt Cake, Bundt Cake, Easy Breakfast, Homemade Cake, Brunch Recipe, Blueberry Cake