Okay, friends, let’s talk about mornings. Specifically, good mornings. The kind where the sun is shining (or pretending to!), the coffee’s brewing, and there’s something delicious baking in the oven. Lately, my mornings have been seriously upgraded thanks to this easy bundt coffee cake recipe! Honestly, I’ve been on a bit of a bundt cake kick. There’s just something so comforting and… celebratory about a bundt, you know? It feels special, even if you’re just enjoying it with your pajamas on. ☕️
I actually stumbled upon a variation of this recipe while traveling through Germany last year. I was in this tiny little bakery in Bavaria, and they had a coffee cake that was insane. Seriously, life-changing. I spent the next few days trying to decipher what made it so good, and I realized it was the simplicity. It wasn’t overly fussy, just really good ingredients and a perfect balance of flavors. I came home determined to recreate it, but make it… well, easier. Because let’s be real, not everyone has hours to spend in the kitchen, especially on a weekend. That’s where “Easy Recipes List” comes in, right? We’re all about maximum flavor, minimum effort!
This easy bundt coffee cake recipe is exactly that. It’s the kind of thing you can whip up while still half-asleep, and it’ll fill your house with the most amazing aroma. I’ve made it a few times now, tweaking it here and there, and I’m pretty confident it’s as close to that Bavarian bakery magic as I’m going to get. Plus, it’s a total crowd-pleaser. I brought it to a potluck last week, and it disappeared in about five minutes. Five minutes! People were practically fighting over the last slice. 😂
I’ve always believed that cooking shouldn’t be intimidating. It should be fun! And this recipe is definitely fun. It’s also a great one to get the kids involved with. My niece, Lily, loves helping me sprinkle the cinnamon-sugar filling. She thinks she’s a professional baker now. 💖 It’s moments like those that make all the effort worthwhile. And honestly, even if you’re a complete beginner, you can totally nail this easy bundt coffee cake recipe. I promise.
I’ve been experimenting with different variations too. You can add blueberries, chocolate chips, or even a lemon glaze. The possibilities are endless! But honestly, sometimes the simplest things are the best. This classic cinnamon swirl version is just… perfect. It’s the kind of cake that just makes everything a little bit better. It’s the perfect accompaniment to a lazy Sunday morning, a cozy afternoon with a good book, or even just a Tuesday when you need a little pick-me-up.
And speaking of pick-me-ups, I’ve been trying to focus on incorporating more healthy fats into my baking lately. That’s my nutrition background kicking in! You can totally lower the fat content in this recipe by using fat-free sour cream or yogurt. It won’t change the flavor much, but it’ll make you feel a little bit better about indulging. 😉 I’m all about balance, you know?
Easy Bundt Coffee Cake Recipe
Sunday Morning Vibes & The Easiest Bundt Coffee Cake Ever! This recipe is inspired by a Bavarian bakery and made easy for a delicious weekend treat.
- Prep Time: 30 mins
- Cook Time: 50 mins
- Total Time: 1 hr 20 mins
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
1 ½ cups white sugar
¾ cup butter, room temperature
3 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
½ cup chopped walnuts
Instructions
- Preheat the oven to 400 degrees F (205 degrees C). Grease a 10-inch Bundt pan.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Whisk flour, baking soda, and baking powder together in a separate bowl; add flour mixture in 2 batches, alternating with sour cream, beating batter briefly after each addition. Fold in walnuts. Pour 1/2 of the batter into the prepared pan.
- Mix sugar and cinnamon together in a small bowl; sprinkle over batter in the pan. Drop remaining batter in heaping spoonfuls over filling, covering it as best you can.
- Bake in the preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center comes out clean, about 40 minutes more. Cool on a wire rack for 5 minutes. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Notes
- You can lower the fat content by using fat-free sour cream or yogurt instead of sour cream. Feel free to experiment with different toppings like a powdered sugar glaze or a sprinkle of chopped nuts. Store leftovers in an airtight container at room temperature for up to 3 days. Don’t forget to rate and comment below – I love hearing from you guys! ❤️
Nutrition
- Serving Size: 12
- Calories: 403 Calories
- Fat: 20g
- Carbohydrates: 51g
- Protein: 6g
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