Although all evidence may point to the contrary, I haven’t only had cupcakes on the mind lately. A few weeks ago, I decided that a Bundt cake needed to happen. Basically, I wanted a dessert that I didn’t feel guilty about eating for breakfast and since Bundt cakes are occasionally served at brunch, I rolled with it. I also chose to go the coffee cake route because I generally drink coffee in the AM, and so by baking a coffee Bundt cake, I could somehow justify eating it while having my morning coffee (yes, this is how my mind works people). Moist with a thick layer of cinnamon and topped with a brown sugar crumb, the cake was pretty delicious. Suffice to say that breakfast didn’t disappoint that day. Plus, Bundt cakes kind of look like over sized donuts and I love donuts, just sayin’.
Scroll below for this Coffee Bundt Cake recipe and if you haven’t already, don’t forget to subscribe!
Here’s what you’ll need:
For the filling:
- ½ cup brown sugar
- ½ cup chopped pecans
- 1 tsp cinnamon
For the topping:
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 1 ½ tsp cinnamon
- 3 Tbsp. butter, melted
For the cake:
- ¾ cup butter, softened
- 1 cup granulated sugar
- 3 eggs
- 2 tsp pure vanilla extract
- 1 ½ cups sour cream
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
Too add caramel topping as pictured above, click HERE for caramel recipe.
Here’s what you’ll do:
- Preheat oven to 350°. Spray Buntd cake pan with cooking spray and set aside.
- In a small bowl, combine filling ingredients, stir and set aside.
- In a separate bowl, whisk together dry topping ingredients. Add melted butter and stir until well combined. Set aside.
- For the cake, beat butter and sugar with an electric mixer. Add eggs and vanilla and beat until well combined. Add flour, baking powder, baking soda and sour cream. Beat until combined but don’t overmix.
- In the bottom of the cake pan, press down the topping ingredients. Add 1/3 of cake batter, then alternated between adding layers of cinnamon filling and cake batter until none remain.
- Bake for 60 minutes. Cool in pan for at least 10 minutes, then remove cake from pan and allow to cool completely.
- Serve with THIS caramel topping and enjoy!
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