Waking up to the sweet aroma of freshly baked Breakfast Biscuit Bundt Cake is hands down one of life’s simple joys. I still remember the first time I tried this heavenly creation – it was a chilly autumn morning, and my family had gathered for a cozy brunch. As I took that first bite, the buttery, flaky texture melted in my mouth, complemented by the just-right sweetness from the vanilla and sugar. It was love at first taste, and I knew this Breakfast Biscuit Bundt Cake would become a staple in our household.
Why This Breakfast Biscuit Bundt Cake Recipe Will Become Your Go-To
The Secret Behind Perfect Breakfast Biscuit Bundt Cake
What sets this Breakfast Biscuit Bundt Cake apart is the perfect balance of tender, fluffy biscuit and the decadent, moist crumb of a bundt cake. The secret lies in the chilled butter and cold milk, which create a beautifully flaky texture that’s the hallmark of classic biscuits. But the addition of the bundt pan takes this breakfast treat to the next level, resulting in a stunning presentation that’s sure to wow your guests.
Essential Ingredients You’ll Need
The key ingredients for this Breakfast Biscuit Bundt Cake are:
- 2 cups all-purpose flour: This provides the structure and foundation for the cake, ensuring a perfect crumb.
- 1/4 cup granulated sugar: Just the right amount of sweetness to complement the savory biscuit flavors.
- 2 teaspoons baking powder: The leavening agent that gives the cake its rise and airy texture.
- 1/2 teaspoon salt: Enhances the other flavors and balances the sweetness.
- 1/2 cup unsalted butter, chilled and cubed: The chilled butter is key for achieving those flaky, tender layers.
- 3/4 cup cold milk: Works with the butter to create the ideal biscuit-like texture.
- 1 large egg: Adds richness and helps bind the ingredients together.
- 1 teaspoon vanilla extract: Provides a warm, fragrant note that elevates the overall flavor profile.
Step-by-Step Breakfast Biscuit Bundt Cake Instructions
Preparing Your Breakfast Biscuit Bundt Cake
With a prep time of just 15 minutes and a total time of 40 minutes, this Breakfast Biscuit Bundt Cake is the perfect quick and easy weekend treat. You’ll need a standard 10-cup bundt pan, a large mixing bowl, and a few basic kitchen tools to get started.
1- Begin by preheating your oven to 400°F (200°C). Grease the bundt pan thoroughly to ensure the cake releases easily.
2- In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Cut in the 1/2 cup of chilled, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3- In a separate bowl, whisk together the 3/4 cup of cold milk, 1 large egg, and 1 teaspoon of vanilla extract until well combined.
4- Pour the wet ingredients into the dry ingredients and stir just until a soft, shaggy dough forms. Be careful not to overmix, as this can result in a tough, dense texture.
5- Gently transfer the dough to the prepared bundt pan, smoothing the top with a spatula. Bake for 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6- Allow the Breakfast Biscuit Bundt Cake to cool in the pan for 10 minutes before inverting it onto a wire rack. Serve warm, with a dusting of powdered sugar or your favorite toppings.
Pro Tips for Success
- Keep all your ingredients chilled, including the butter and milk, for the best biscuit-like texture.
- Avoid overworking the dough – just mix until the ingredients are just combined to prevent a tough, dense crumb.
- Grease the bundt pan generously to ensure the cake releases easily and maintains its beautiful shape.
- Keep a close eye on the cake during the baking process, as oven temperatures can vary. The top should be a lovely golden brown when it’s ready.
Serving and Storing Your Breakfast Biscuit Bundt Cake
Perfect Pairings for Breakfast Biscuit Bundt Cake
This Breakfast Biscuit Bundt Cake serves 8 and is the perfect centerpiece for a cozy weekend brunch. Pair it with fresh fruit, such as berries or sliced peaches, for a bright and refreshing contrast. A warm cup of coffee or a mimosa is also a delightful accompaniment, complementing the rich, buttery flavors of the cake.
Storage and Make-Ahead Tips
For best quality, store any leftover Breakfast Biscuit Bundt Cake in an airtight container at room temperature for up to 3 days. If you’d like to make it ahead of time, the unbaked dough can be prepared and stored in the refrigerator for up to 2 days before baking. When ready to serve, simply bake as directed.
For longer-term storage, the baked cake can be wrapped tightly in plastic wrap or foil and frozen for up to 2 months. To reheat, thaw the cake overnight in the refrigerator, then warm it in a 350°F (175°C) oven for 10-15 minutes until heated through.
Variations and Dietary Adaptations for Breakfast Biscuit Bundt Cake
Creative Breakfast Biscuit Bundt Cake Variations
Looking to switch things up? Try folding in some fresh or frozen berries, such as blueberries or raspberries, for a pop of color and juicy sweetness. You can also add a swirl of cinnamon-sugar or a drizzle of maple syrup for an extra indulgent twist. For a festive holiday version, incorporate cranberries and orange zest.
Making Breakfast Biscuit Bundt Cake Diet-Friendly
To make this Breakfast Biscuit Bundt Cake gluten-free, simply substitute the all-purpose flour with a high-quality gluten-free flour blend. For a vegan version, replace the butter with chilled coconut oil or vegan butter, and the milk with your favorite non-dairy milk. If you’re following a low-carb diet, you can experiment with using almond flour or a combination of almond and coconut flour in place of the all-purpose flour.
Frequently Asked Questions
Q: Can I use regular butter instead of unsalted butter?
A: While you can use regular salted butter, we recommend using unsalted butter for this recipe. This allows you to better control the amount of salt in the final dish.
Q: How long does it take to prepare the Breakfast Biscuit Bundt Cake?
A: The total prep time for this recipe is 15 minutes, with a cook time of 25 minutes, for a total time of 40 minutes.
Q: Can I make this Breakfast Biscuit Bundt Cake ahead of time?
A: Yes, you can prepare the dough up to 2 days in advance and store it in the refrigerator before baking. The baked cake can also be frozen for up to 2 months.
Q: How many servings does this Breakfast Biscuit Bundt Cake recipe make?
A: This recipe yields 8 servings of the delicious Breakfast Biscuit Bundt Cake.
Q: What can I do if the cake seems dry or dense?
A: If the cake turns out dry or dense, try reducing the baking time by a few minutes next time. Overbaking can lead to a dry texture, so keep a close eye on it during the final few minutes of baking.
Breakfast Biscuit Bundt Cake
- Total Time: 40
- Yield: 8 servings
Description
Indulge in the buttery, flaky goodness of this Breakfast Biscuit Bundt Cake – a quick and easy morning treat that’s sure to impress. Enjoy with a hot cup of coffee for the ultimate start to your day!
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
3/4 cup cold milk
1 large egg
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 400°F. Grease a 9-inch Bundt pan with butter or non-stick cooking spray.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the chilled butter using a pastry blender or two forks until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, egg, and vanilla.
5. Pour the milk mixture into the dry ingredients and stir just until combined, being careful not to overmix.
6. Gently spoon the batter into the prepared Bundt pan, smoothing the top.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
9. Dust with powdered sugar before serving.
Notes
For a sweeter version, you can add a streusel topping or glaze to the cake. The baked cake can be stored at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Cakes & No-Bake Sweets
- Method: Baking
- Cuisine: American
Conclusion
This Breakfast Biscuit Bundt Cake is a true showstopper that’s sure to impress your family and friends. With its irresistible combination of flaky biscuit and moist, tender cake, it’s a recipe that’s destined to become a new go-to in your kitchen. So, what are you waiting for? Preheat your oven and get ready to enjoy the ultimate breakfast indulgence!
I can’t wait to hear your thoughts on this Breakfast Biscuit Bundt Cake recipe. Be sure to let me know how it turns out and share your own tips and variations in the comments below. Happy baking!
