Description
This Breakfast Bundt Cake is a moist and flavorful morning treat, featuring tender apples, warm cinnamon, and a crunchy brown sugar topping. Perfect for breakfast or brunch, this cake combines creamy sour cream and butter with chopped apples and nuts for added texture and sweetness.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Additional Ingredients
- 1 medium apple, peeled, cored, and chopped (about 1 cup)
- 1/4 cup chopped walnuts or pecans (optional)
Topping
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, melted
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan to ensure the cake releases easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
- Prepare the batter: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for flavor.
- Alternate adding dry ingredients and wet ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Begin and end with the flour mixture. Mix gently until just combined to avoid overmixing which can make the cake dense.
- Add apples and nuts: Gently fold in the chopped apple pieces and the chopped walnuts or pecans if you are using them, distributing evenly throughout the batter.
- Prepare the topping: In a small bowl, combine the brown sugar and ground cinnamon. Drizzle the melted butter over the batter once it is in the bundt pan, then sprinkle the brown sugar and cinnamon mixture evenly on top for a sweet, crunchy crust.
- Bake the cake: Pour the batter into the prepared bundt pan and spread it evenly. Place it in the preheated oven and bake for 45-50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, but not wet batter.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes after baking. Then, carefully remove it from the pan and let it cool completely on a wire rack. Slice and serve warm or at room temperature for a delightful breakfast treat.
Notes
- For a nut-free version, omit the walnuts or pecans.
- Be careful not to overmix the batter to keep the cake tender.
- Make sure apples are fresh and peeled to add moisture without extra texture.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Reheat slices gently in the microwave or oven for a cozy, freshly baked taste.
