Have you ever woken up to the smell of something delicious wafting through the house? That’s the magic of this easy bundt cake breakfast recipe! There’s just something special about a bundt cake; it’s not only beautiful with its lovely shape but also incredibly simple to whip up. I remember the first time I made it for a brunch gathering; everyone was raving about how moist and flavorful it was! The best part? You can enjoy a slice straight out of the oven, or save it for later with your morning coffee. Trust me, once you try this, it’ll become a staple in your breakfast rotation!
Ingredients List
- 2 cups all-purpose flour, sifted for a lighter texture
- 1 cup granulated sugar, to add a touch of sweetness
- 1/2 cup unsalted butter, softened to room temperature for easy mixing
- 1 cup milk, whole or 2% works best for creaminess
- 3 large eggs, at room temperature for better incorporation
- 2 teaspoons baking powder, to give the cake that perfect rise
- 1 teaspoon vanilla extract, for a delightful aroma and flavor
- 1/2 teaspoon salt, to enhance all the wonderful flavors
How to Prepare Instructions
Prepping the Bundt Pan
First things first, let’s get that bundt pan ready! Start by greasing the entire inside of the pan with a generous amount of unsalted butter—don’t skip this step, or your cake might stick! I like to use a pastry brush to get into all the little nooks and crannies. Next, sprinkle a bit of flour in the pan and gently tap it around, coating the buttered surface. This will create a barrier that helps the cake release perfectly. Once you’ve coated every inch, turn the pan upside down and tap out any excess flour. Voila! Your pan is prepped and ready to hold some delicious batter.
Mixing the Batter
Now for the fun part—mixing the batter! In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. I usually whisk it for about 2-3 minutes, which really helps to incorporate air into the mixture. Next, add in the eggs one at a time, making sure to mix well after each addition. This ensures everything is well combined. Stir in the vanilla extract, and let those wonderful aromas fill your kitchen! In another bowl, combine the sifted flour, baking powder, and salt. Gradually add this dry mixture to your creamed butter and sugar, alternating with the milk. Start and end with the dry ingredients, mixing until just combined—don’t overdo it! Your batter should be smooth and slightly thick.
Baking the Cake
Alright, it’s time to bake! Pour that luscious batter into your prepared bundt pan, spreading it evenly. Pop it into a preheated oven at 350°F (175°C) and let it bake for about 30-35 minutes. The kitchen will start smelling heavenly! To check for doneness, insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, it’s ready to come out. Once baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely. Trust me, the anticipation will be worth it!
Why You’ll Love This Recipe
- Simple and quick preparation—whip it up in just 15 minutes!
- Deliciously moist and flavorful, perfect for breakfast or brunch.
- Beautiful bundt shape makes for an impressive presentation.
- Versatile—enjoy it plain, or add your favorite toppings like fresh fruit or powdered sugar.
- Great for feeding a crowd with 12 generous servings.
- Perfect for meal prep; it stays fresh for days and can be frozen for later!
- Kid-friendly and sure to please picky eaters.
- Can easily be customized with add-ins like chocolate chips or nuts.
Tips for Success
To ensure your easy bundt cake turns out perfectly every time, here are some tried-and-true tips that I swear by. First off, make sure your butter is truly softened—this means it should be at room temperature and not melted. If it’s too cold, you won’t achieve that fluffy texture when creaming with sugar. Also, don’t skip the sifting of your flour; it helps to aerate the flour, leading to a lighter cake.
Another common mistake is overmixing the batter. Once you add the dry ingredients, mix only until everything is just combined. A few lumps are perfectly fine! Overmixing can lead to a dense cake, and we definitely want it to be light and airy. Plus, remember to keep an eye on the baking time; ovens can vary, so check for doneness a couple of minutes early if you’re unsure.
If you’re looking to shake things up a bit, consider substituting the milk with buttermilk for a tangy twist or using half applesauce and half butter for a lighter option. And for a pop of flavor, try adding some lemon zest or a handful of fresh berries into the batter. The possibilities are endless! Trust me, with these tips, you’ll be a bundt cake pro in no time!
Serving Suggestions
When it comes to serving your easy bundt cake, the options are as delightful as the cake itself! I love to dust the top with a light sprinkle of powdered sugar; it adds a touch of elegance and sweetness without being overwhelming. Fresh fruit is another fabulous accompaniment—think juicy strawberries, raspberries, or slices of ripe peaches. They not only look gorgeous on the plate but also bring a refreshing contrast to the cake’s sweetness.
If you’re feeling a bit indulgent, a dollop of whipped cream or a drizzle of warm caramel sauce can take this bundt cake to the next level of deliciousness. And don’t forget about beverages! A steaming cup of coffee or a glass of fresh orange juice pairs perfectly with this breakfast treat. You could even serve it alongside yogurt and granola for a more balanced breakfast spread. Whether it’s a quiet morning or a lively brunch with friends, this easy bundt cake is sure to shine on your table!
Storage & Reheating Instructions
So, you’ve made this delightful easy bundt cake, and now you’ve got some leftovers—lucky you! To keep your cake fresh and tasty, start by letting it cool completely at room temperature. Once it’s cool, wrap it tightly in plastic wrap or aluminum foil, or store it in an airtight container. This will help prevent it from drying out. If you’re planning to enjoy it within a few days, it can stay on the counter, but if you want to keep it longer, pop it in the fridge for up to a week.
If you’re looking to freeze it, slice the cake into individual portions for easy access later. Wrap each slice in plastic wrap and then place them in a freezer-safe bag. This way, you can grab a slice whenever the craving strikes! The cake can be frozen for up to 3 months. When you’re ready to enjoy a piece, simply remove it from the freezer and let it thaw in the fridge overnight or at room temperature for a couple of hours.
As for reheating, if you want to warm it up, you can pop a slice in the microwave for about 10-15 seconds. Just be careful not to overdo it, or it might get too hot and dry out! Alternatively, you can place a slice in a preheated oven at 350°F (175°C) for about 5-10 minutes to warm it through. Enjoy your delicious bundt cake fresh and cozy, just like it was when you first baked it!
Nutritional Information
It’s always good to know what’s in the delicious treats we enjoy! Just a quick note: nutritional values can vary based on the specific ingredients and brands you use, so the numbers I’m sharing here are averages. Here’s the typical nutritional breakdown for one slice of this easy bundt cake breakfast recipe:
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keep in mind, enjoying this delightful bundt cake as part of a balanced breakfast can make your mornings even sweeter. So go ahead, indulge a little!
FAQ Section
Can I make this cake dairy-free?
Absolutely! To make this easy bundt cake dairy-free, simply substitute the milk with a non-dairy milk like almond milk or oat milk. For the butter, you can use a dairy-free alternative like coconut oil or a vegan butter spread. The flavor will still be delightful!
What can I substitute for eggs?
If you’re looking to make this cake egg-free, you can use unsweetened applesauce. Replace each egg with 1/4 cup of applesauce. You can also use a flaxseed egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting it sit for a few minutes until it thickens.
How do I store the cake if I have leftovers?
To keep your bundt cake fresh, let it cool completely and then wrap it tightly in plastic wrap or store it in an airtight container. It’ll stay good on the counter for a few days, or you can refrigerate it for up to a week. Just make sure it’s well covered!
Can I freeze this bundt cake?
Yes, you can! I love freezing slices for later indulgence. Just slice the cake, wrap each piece in plastic wrap, and place them in a freezer-safe bag. It’ll stay fresh for about 3 months. When you’re ready to enjoy, thaw a slice in the fridge overnight or at room temperature for a couple of hours.
What flavor variations can I try?
The beauty of this bundt cake is its versatility! You can add a teaspoon of cinnamon for a warm spice flavor, or fold in some chocolate chips or nuts for added texture. Fresh fruits like blueberries or raspberries also make great additions. Feel free to get creative!
Easy Bundt Cake Breakfast Recipe That Will Delight You
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple and delicious bundt cake perfect for breakfast.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup milk
- 3 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a mixing bowl, cream together the butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Add the dry ingredients to the creamed mixture alternately with milk.
- Pour batter into the prepared bundt pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before removing from the pan.
Notes
- Serve with fresh fruit or a dusting of powdered sugar.
- Store leftovers in an airtight container.
- This cake can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: easy bundt cake breakfast recipe
