Cinnamon Swirl Breakfast Bundt Cake.
Okay, friends, gather ’round because I’m about to share a secret weapon – my Cinnamon Swirl.Breakfast Bundt Cake: What isThis isn’t just any cake! What makes you want to jump out of bed in the morning? Think of it as the love child of a giant cinnamon roll and coffee cake, but way easier to make. Is it better to make than either of them? Is it better than my grandma’s Apple Pie? Is this cake really that good? Is enough to make everyone in the house ridiculously happy?
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What is Cinnamon Swirl Breakfast Bundt Cake?
What is Cinnamon Swirl?Breakfast Bundt Cake. is essentially a tender, moist cake baked in a Bundt pan, swirled with a generous amount of cinnamon sugar filling, and topped with a sweet glaze. Think of it as a really fancy (but secretly simple) coffee cake. The Bundt pan gives it this gorgeous, impressive shape, but honestly, the magic is in that cinnamon swirl. It’s essentially layers of sugary, spicy goodness nestled inside a fluffy cake. This version is made especially for breakfast, meaning it’s not overly sweet, just perfectly balanced to start your day off right. And yes, you can totally eat it for dessert too, no judgment here!
Why you’ll love this recipe?
Okay, let’s talk reasons – and trust me, there are plenty! First and foremost, the flavor is just incredible. You get that warm, comforting cinnamon spice, a hint of vanilla, and the perfect amount of sweetness. It’s like a warm hug in cake form.
But what I really love about this is how easy it is. Don’t let the fancy shape fool you; this Breakfast Bundt Cake. comes together in minutes. It’s seriously faster than making a batch of pancakes (and way more impressive if you’re having guests!). Plus, you probably already have most of the ingredients in your pantry.
And speaking of ingredients, it’s actually pretty cost-effective. We’re talking basic baking staples here, nothing fancy or expensive required. I mean, who doesn’t love a delicious recipe that won’t break the bank?
And finally, the versatility! You can serve this for breakfast, brunch, dessert, or even just as a cozy afternoon snack. It’s perfect with a cup of coffee or tea, and it’s always a hit with kids and adults alike. You might also like my blueberry Muffin Recipe if you are looking for a single serve breakfast.
How do I make cinnamon swirl breakfast bundt cake?
Quick Overview
What is the recipe for Cinnamon SwirlBreakfast Bundt Cake – What is easier than you think! You’ll start by prepping your Bundt pan and mixing the batter. Then, you’ll create the cinnamon-sugar swirl and layer it into the pan before baking. Finally, you’ll drizzle a simple glaze over the cooled cake. The best part? It’s all pretty straightforward, and even if you’re not a seasoned baker, you can totally nail this. Let’s get baking!
Ingredients
For the Main Batter:
* 3 cups all-purpose flour: I always use unbleached for the best flavor and texture.
* 1 teaspoon baking powder: Make sure it’s fresh! Expired baking powder won’t give you the rise you need.
* 1/2 teaspoon baking soda: Just a touch helps with that perfect, light crumb.
* 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
* 1 cup (2 sticks) unsalted butter, softened: Let it come to room temperature for easier mixing.
* 1 3/4 cups granulated sugar: Feel free to reduce this slightly if you prefer a less sweet cake.
* 2 large eggs: Adds richness and structure to the cake.
* 1 teaspoon vanilla extract: A good quality extract makes all the difference!
* 1 1/4 cups buttermilk: Buttermilk gives the cake a wonderful tang and keeps it Super Moist. If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar.
For the Filling:
* 1/2 cup granulated sugar: Adds sweetness to the swirl.
* 2 tablespoons ground cinnamon: Use good quality cinnamon for a richer flavor. I always have some on hand.
* 2 tablespoons all-purpose flour: Helps thicken the filling and prevent it from becoming too runny.
For the Glaze:
* 2 cups powdered sugar: Sift it for a smoother glaze. * 1/4 cup milk: * 1/2 teaspoon vanilla extract: Add more or less to reach your desired consistency. Adds a touch of flavor to the glaze.
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan. I always use baking spray with flour already in it – it’s a lifesaver! How do I get into all those nooks and crannies of a cake? This step is *crucial*, trust me on this one.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. How do you whisk baking powder and baking soda? What is the best way to make a fluffier cake? Don’t skip this step!
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. If you have an electric mixer, this usually takes about 3-5 minutes. Then, beat in the eggs one at a time, followed by the vanilla extract. Make sure the butter is truly softened, not melted, or your cake might end up greasy.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning with salt and pepper. Mix well. What are the dry ingredients? Mix until just combined. Be careful not to overmix! Overmixing develops gluten in the flour, which can result in a tough cake. I always do this on low speed.
Step 5: Prepare Filling
In a small bowl, combine the flour, salt, and sugar for the filling. Mix well and set aside. If you’re feeling fancy, add a pinch of cinnamon to this!
Step 6: Layer & Swirl
How do you prepare a bundt pan? Pour about half of the batter into the pan. Sprinkle evenly with half of the cinnamon-sugar mixture. In a bowl, drizzle the remaining batter over the cinnamon sugar and sprinkle with the rest of the flour. Use a knife to gently swirl the filling into the batter. Don’t overdo it – you want streaks of cinnamon, not a completely mixed batter.
Step 7: Bake
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Do you check for doneness around 45 minutes? Ovens vary, so it’s always best to be on the safe side. If the top is browning too quickly, you can tent it with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once the cake is completely cool, whisk together the powdered sugar, milk, and vanilla extract for a minute. Drizzle the glaze over the cake and let it set before slicing and serving.
Step 9: Slice & Serve
What is the best way to slice a cake? Can you serve it with whipped cream or a dollop of powdered sugar? What’s your scoop of vanilla Ice Cream?
What should I serve it with?
What is Cinnamon SwirlBreakfast Bundt Cake.What are some ideas to take it to the next level?
For Breakfast:Serve with coffee or latte. The warm spices in the cake pair perfectly with the rich, roasted flavors of coffee. I love serving it alongside a fruit salad for breakfast.
For Brunch:What’s your brunch spread? Add fresh berries, a mimosa bar, and crispy bacon. What is a good brunch cake?
As Dessert:Serve warm with vanilla Ice Cream or whipped cream. Is caramel sauce or chocolate syrup a must?
For Cozy Snacks:What are some good ways to enjoy a slice of toast with iced tea? What is the best comfort food to eat on the couch?
My family loves this cake, and it’s become a tradition to make it for special occasions like birthdays and weddings. Birthdays and holidays. I love seeing the smiles on everyone’s faces when I bring it out.
How do you make a cinnamon swirl breakfast bundt cake?
Want to make sure your Cinnamon Swirl Breakfast Bundt Cake turns out perfectly every time? Here are a few of my top tips:
Butter Softening: Make sure your butter is properly softened before creaming it with the sugar. It should be soft enough to press your finger into easily, but not melted. This will ensure a light and fluffy cake.
Mixing Advice: Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough cake. Mix until just combined.
Swirl Customization: Don’t over-swirl the cinnamon-sugar mixture into the batter. You want streaks of cinnamon, not a completely mixed batter. A few gentle swirls with a knife or skewer will do the trick.
Ingredient Swaps: If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar. Let it sit for a few minutes before adding it to the batter.
Baking Tips: Keep an eye on the cake while it’s baking. If the top is browning too quickly, you can tent it with foil. Also, ovens vary, so start checking for doneness around 45 minutes.
Glaze Variations: For a thicker glaze, use less milk. For a thinner glaze, use more milk. You can also add a touch of lemon juice or almond extract to the glaze for a different flavor.
One time, I accidentally used salted butter instead of unsalted butter, and the cake was way too salty. Learn from my mistakes! Always double-check your ingredients before you start baking. And honestly, don’t be afraid to experiment! Baking should be fun.
Storing and Reheating Tips
Want to enjoy your Cinnamon Swirl Breakfast Bundt Cake for days to come? Here are some storage and reheating tips:
Room Temperature: You can store the cake at room temperature for up to 2-3 days in an airtight container. This works best if the cake is not glazed. Be sure to wrap it well!
Refrigerator Storage: For longer storage, you can refrigerate the cake for up to a week in an airtight container. Let it come to room temperature before serving.
Freezer Instructions: You can also freeze the cake for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before serving. I like to slice the cake before freezing, so I can just grab a slice whenever I want.
Glaze Timing Advice: If you’re planning to store the cake for more than a day, it’s best to wait to glaze it until just before serving. This will prevent the glaze from becoming sticky or dissolving.
Frequently Asked Questions
Final Thoughts
So there you have it – my Cinnamon Swirl Breakfast Bundt Cake! It’s more than just a recipe; it’s a way to bring a little bit of joy and warmth to your mornings (or any time of day, really!). The amazing flavor, the surprising ease, and the fact that everyone always loves it makes it a total winner in my book. If you’re looking for something new to try, trust me, this is it! And if you enjoyed this one, you might also like my banana bread recipe – another family favorite. Happy baking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment and let me know what you think, and if you try any variations, I’d love to hear about them!
How to Make the Best Breakfast Bundt Cake: 7 Simple Steps!
Ingredients
Main Ingredients
- 1 tablespoon butter for greasing the pan
- 1.5 cups button mushrooms sliced
- 1 pound breakfast sausage cooked and crumbled
- 1 cup diced bell peppers mixed colors
- 12 large eggs beaten
- 1 cup whole milk
- 2 cups shredded Swiss cheese divided
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups bread cubes crust removed
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a Bundt pan with butter.
- In a large skillet over medium heat, sauté the mushrooms until tender. Remove from heat.
- In a large bowl, mix together the cooked sausage, bell peppers, mushrooms, and half of the Swiss cheese.
- In another bowl, whisk together the eggs, milk, salt, and pepper.
- Layer half of the bread cubes in the prepared Bundt pan, followed by the sausage mixture, then the remaining bread cubes.
- Pour the egg mixture evenly over the bread and sausage layers. Sprinkle with the remaining Swiss cheese.
- Bake in the preheated oven for 50 minutes or until the eggs are set and the top is golden brown. Let cool for 15 minutes before unmolding.
