2 Bundt Cake Breakfast Recipes
Bundt cake breakfast is a popular breakfast that many people love. This recipe is simple but extremely delicious, and it requires only a few ingredients that are very easy to find. bundt cakes are normally dense cakes made from flour, butter, sugar, eggs, and milk. The bundt pan is a great baking pan in many respects. It holds a lot of batter in it, it’s easy to clean, and you can use it in very few different ways when baking.
Ingredients
Simple Bundt Cake Breakfast Recipe
- 225 gram Unsalted butter
- 300 gram Granulated sugar
- 3 large eggs
- 200 ml Natural yoghurt
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 300 gram Plain flour
- 2 tsp Baking powder
Chocolate Bundt Cake Breakfast Recipe
- 1 cup Unsalted Butter
- 1/3 cup Cocoa Powder
- 1 tsp Kosher Salt
- 1 cup Water
- 2 cup All-purpose flour
- 1 3/4 cup Granulated sugar
- 1 1/2 tsp Baking Soda
- 2 eggs large
- 1/2 cup Sour Cream
- 1 tsp Pure Vanilla Extract
- 4 oz Bittersweet Chocolate Chopped
- 1 1/2 tbsp Cornsyrup
- 1/2 cup Heavy Cream
Instructions
Simple Bundt Cake Breakfast Recipe
- Place the bundt tin in the refrigerator for five minutes to prepare it. Brush melted butter inside the tin with a pastry brush, making sure to get into all the cracks and crevices. If the butter sticks to the sides of the tin, it is ready. In case the butter runs down the sides, the tin is not cold enough. Place it in the fridge for a further 5 minutes and try again.
- Sprinkle flour over the tin once the inside has been entirely coated with butter. Sprinkle a thin, even layer of flour on the tin while turning it. Turn the tin upside down and tap on the surface to remove excess flour by rapping it against a work surface.
- Set the oven to 200C/180C fan/Gas 6. Beat together butter and sugar in a large bowl until pale and fluffy. Combine the yoghurt, vanilla, and salt then beat in the eggs. Mix flour and baking powder together well.
- Fill the bundt tin with the batter and tap it gently against the countertop to settle the batter.
- Using a skewer, insert the cake into the center, and bake for 40–50 minutes until it is clean. A sheet of kitchen foil can be placed over the top of the tin if it looks like it is browning too much.
- Allow cooling for 10 minutes in the tin. Turn the cake out onto a wire rack after loosening the edges with a butter knife. Remove the bundt tin and let cool completely.
Chocolate Bundt Cake Breakfast Recipe
- Heat an oven to 350 degrees Fahrenheit and place a rack in the center. Prepare a 10- or 12-cup Bundt pan by buttering and flouring it.
- Melt butter, cocoa powder, salt, and water together in a small saucepan. Stirring constantly, cook just until melted and combined. Take off the heat and set aside.
- Combine the flour, sugar, and baking soda in a large bowl. Whisk the melted butter mixture into the egg whites until fully incorporated. A thick mixture will result. Whisk in the remaining butter mixture. Add the eggs one by one, whisk until smooth. Combine the sour cream with the vanilla extract. Blend until smooth.
- Put the batter in the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. After cooling in the pan for 15 minutes, invert the cake onto a rack. Before glazing, let cool completely.
- Make the chocolate glaze while the cake is cooling. Chop the chocolate and mix it with the corn syrup in a medium bowl. In a small saucepan, combine the heavy cream and sugar. Add the sugar and stir until dissolved. Over the hot chocolate, pour the cream and whisk until smooth.
- Sprinkle the glaze generously over the cooled cake and allow it to drip down the sides. Slice into pieces and serve.