Breakfast

Crack Breakfast Bundt Cake

Name: Crack Breakfast Bundt Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup packed brown sugar; 1/2 cup unsalted butter, softened; 1 cup sour cream; 4 large eggs; 1 tsp vanilla extract; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup mix-ins (like chocolate chips, nuts, or fruits)

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Crack Breakfast Bundt Cake is a moist, tender cake that smells like warm butter and vanilla as it bakes. It has a soft, slightly dense crumb from sour cream and eggs, a sweet caramelized crust from the sugars, and pockets of whatever mix-ins you choose — melty chocolate, crunchy nuts, or bursts of fruit. It’s easy to slice, keeps well, and makes a cheerful breakfast or brunch centerpiece.

Recipe Information

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Difficulty Level: Easy

Nutrition Information

(Approximate per serving; values will vary with mix-ins and exact ingredient brands.)

Calories per serving: 365 kcal
Protein: 5 g
Carbohydrates: 48 g
Fat: 17 g
Fiber: 1.2 g
Sugar: 29 g
Sodium: 220 mg

Why Make This Crack Breakfast Bundt Cake

This cake is a simple, reliable bake that feels special but moves quickly from bowl to table. The sour cream keeps the crumb tender and slightly tangy, balancing the sweetness. Mix-ins let you customize the flavor and texture — chocolate for richness, nuts for crunch, or berries for bright acidity. It fills the kitchen with a warm, inviting aroma and slices beautifully for sharing.

How to Make Crack Breakfast Bundt Cake

This recipe uses basic pantry ingredients and one bundt pan. Follow the step titles below to hit each part of the process cleanly and avoid overmixing.

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1 cup sour cream
4 large eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup mix-ins (like chocolate chips, nuts, or fruits)

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or nonstick spray and dust lightly with flour, tapping out the excess. If using nuts or chocolate chips as mix-ins, toss them with a tablespoon of flour to help prevent sinking.

Step 2: Mixing

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream (start and end with the dry ingredients) and mix until just combined. Gently fold in your choice of mix-ins.

Step 3: Baking

Pour the batter into the prepared bundt pan and spread it evenly. Smooth the top with a spatula. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. The top should be golden and slightly springy to the touch.

Step 4: Finishing

Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely. Serve warm or at room temperature. Optionally dust with powdered sugar, drizzle a simple glaze, or top slices with fresh fruit or whipped cream.

How to Serve Crack Breakfast Bundt Cake

Slice and serve with coffee or tea for a weekend breakfast.
Warm a slice briefly in the microwave and top with a pat of butter or a spoonful of jam.
For brunch, plate with fresh berries, yogurt, or a dollop of mascarpone.
Cut into smaller slices for a potluck or coffee hour.

How to Store Crack Breakfast Bundt Cake

At room temperature: Keep covered tightly with plastic wrap or in an airtight container for up to 3 days.
In the refrigerator: Store in an airtight container for up to 5–7 days (bring to room temp before serving for best texture).
In the freezer: Wrap tightly in plastic and foil, or freeze slices in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temperature, then warm briefly if desired.

Expert Tips for Perfect Crack Breakfast Bundt Cake

Measure flour correctly: Spoon flour into the measuring cup and level it off to avoid a dry, dense cake.
Don’t overmix: Once you combine the dry and wet ingredients, stop when just combined to keep the crumb tender.
Coat mix-ins with flour: Toss chips or nuts in a little flour to keep them suspended and prevent sinking.
Proper pan release: Grease and flour the bundt pan well, and let the cake cool briefly before inverting to avoid breakage.
Test doneness: Use a toothpick in the thickest part; a few moist crumbs are okay. If the top browns too fast, tent loosely with foil.
Adjust for fruit: If adding juicy fruit (like berries), fold them in gently and expect slightly longer bake time.
Use room temperature ingredients: Eggs and sour cream at room temperature mix more evenly and improve texture.

Delicious Variations

Chocolate Chip: Use semisweet chocolate chips for classic indulgence.
Blueberry-Lemon: Fold in 1 cup fresh blueberries and the zest of one lemon; add a lemon glaze.
Nutty Cinnamon Swirl: Stir in 1 cup chopped pecans and 1 tsp ground cinnamon; top with a brown sugar glaze.
Apple Spice: Use 1 cup peeled, diced apples and 1 tsp cinnamon for a fall version.
Glazed Vanilla: Make a simple powdered sugar and vanilla glaze for a shiny finish.

Frequently Asked Questions

Q: Can I use low-fat sour cream or Greek yogurt?
A: Yes. Low-fat sour cream or full-fat Greek yogurt will work but may change the crumb slightly. Greek yogurt is thicker and can make the cake denser; consider thinning it with a tablespoon of milk if needed.

Q: Can I make this in a loaf pan or layer cake pans?
A: Yes. For a loaf pan, reduce baking time to about 45–55 minutes and check doneness earlier. For two 8-inch round pans, bake about 30–40 minutes. Watch for browning and toothpick doneness.

Q: Why did my cake sink in the middle?
A: Common reasons are underbaking, opening the oven too early, or overmixing which adds too much air. Also ensure baking powder/soda are fresh. Bake until a toothpick comes out clean or with a few moist crumbs.

Q: How do I keep mix-ins from sinking?
A: Toss chips, nuts, or fruit in a tablespoon of flour before folding into the batter. This helps suspend them in the batter as it bakes.

Q: Can I prepare the batter ahead of time?
A: You can mix the dry ingredients and wet ingredients separately and combine before baking. For best rise, bake the batter within a few hours. Alternatively, freeze the baked cake for later.

Q: Can I substitute the sugar amounts or use alternative sweeteners?
A: You can reduce sugar slightly (up to 25%) but it will affect texture and browning. Liquid sweeteners like honey or maple syrup will change the batter moisture; reduce other liquids slightly and expect a denser crumb.

Q: How do I make a glaze that won’t run off?
A: Cool the cake completely before glazing. Use a thicker glaze (less liquid, more powdered sugar) and let it set at room temperature.

Conclusion

This Crack Breakfast Bundt Cake is an easy, comforting bake that brings warm vanilla and buttery notes to your morning table. It’s flexible, forgiving, and perfect for feeding a crowd or making ahead. For the original inspiration and more tips from a trusted source, see Crack Breakfast Bundt Cake – Plain Chicken (https://www.plainchicken.com/crack-breakfast-bundt-cake/). Enjoy baking — the aroma alone will make the kitchen feel like home.