Imagine waking up to the most irresistible aroma of warm cinnamon and freshly baked cake wafting through your kitchen. This isn't just any ordinary breakfast treat - this is a show-stopping Cinnamon Breakfast Bundt Cake that transforms your morning from mundane to magical! With its perfectly swirled cinnamon layers and moist, tender crumb, this cake is about to become your new weekend obsession. Whether you're a seasoned baker or a kitchen novice, this recipe promises to deliver a crowd-pleasing masterpiece that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter or non-stick cooking spray, ensuring all crevices are well-coated to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour and baking powder. This helps remove any lumps and ensures even distribution of leavening agents.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and continue beating until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- In a separate small bowl, mix ground cinnamon and brown sugar to create a swirl mixture.
- Pour half of the cake batter into the prepared bundt pan. Sprinkle the cinnamon-brown sugar mixture evenly over the batter, then cover with the remaining cake batter.
- Use a knife to gently swirl the cinnamon mixture through the batter, creating a marbled effect.
- Bake in the preheated oven for 45-50 minutes. Check for doneness by inserting a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then carefully invert onto a wire cooling rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple vanilla glaze before serving.
Tips
- Always use room temperature ingredients to ensure smooth mixing and optimal texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Generously grease your bundt pan, paying special attention to all the intricate design details.
- Use the toothpick test to check doneness, but remove the cake slightly before it comes out completely clean.
- Let the cake cool in the pan for 15 minutes to help it release more easily.
- For an extra touch of elegance, consider adding a simple vanilla glaze or dusting of powdered sugar.
- Store the cake in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 58g
Protein: 6g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
