I love a good bundt cake. Make one for breakfast as a coffee cake, make one for dessert, you can’t go wrong with this treat. I have a few bundt cake pans that I use regularly, and I love how a bundt cake is pretty as well as delicious, and honestly way less time consuming than a layer cake. This glazed old fashioned bundt cake tastes like the classic old-fashioned doughnut that is delicious with a cup of coffee or tea, but is made into cake form! Is there anything more delicious for breakfast?
Whenever we go to our local doughnut place, Kevin and I each get two doughnuts. I get a double chocolate doughnut (chocolate glaze with chocolate frosting) to enjoy that day, and a buttermilk doughnut to enjoy the next day. Kevin gets a blueberry cake doughnut and an old-fashioned doughnut. I use buttermilk in this cake for that tangy flavor that I love, and the cinnamon and nutmeg common in old-fashioned doughnuts for this delicious coffee cake. If you’re wondering what kind of doughnuts the kids get, they naturally get sprinkle doughnuts with lots of frosting.
I almost always have a baked good ready to go when we have out of town guests staying with us. Since I’m from Chicago and my husband is from Atlanta, when we have family visit us they are dealing with a time change. That means they may start their day (and want breakfast) at a different time than us. With three kids also waking up and wanting breakfast, having a coffee cake ready to go for our guests means that they can eat when they want without feeling like they are being waited on. Really, it’s a win all around.
This would also be delicious if you are planning a Mother’s Day brunch at home! Since it looks like this year most people will be staying home for Mother’s Day, this is a great treat to still celebrate the day when you can’t go out to eat. I don’t think anyone will be disappointed in this! Whatever the occasion, this old fashioned doughnut coffee cake is delicious and will not last long.
- ½ cup butter, softened
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 4 eggs
- ½ cup plain Greek yogurt or sour cream
- 2 tsp. vanilla extract
- 3½ cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- ½ tsp. baking soda
- ½ tsp. nutmeg
- ½ tsp. cinnamon
- 1 cup buttermilk
- 1½ cups powdered sugar
- 3-4 tbsp. water
- Preheat oven to 350 degrees Fahrenheit. Grease and flour a bundt pan and set aside. It's important that you flour the pan or the cake will stick!
- In a large bowl with a hand mixer or the bowl of a stand mixer, cream together butter and sugars until fluffy.
- Add eggs, one at a time, beating well after each addition. Add yogurt/sour cream and vanilla extract and mix until combined.
- In a medium bowl, whisk together flour, baking powder, salt, baking soda, nutmeg, and cinnamon. Add dry ingredients to wet ingredients and mix until just combined.
- Pour in buttermilk and gently fold in.
- Pour batter into the prepared pan and bake for 55-65 minutes until a toothpick inserted in comes out clean.
- Flip cake onto a wire rack to cool completely.
- Whisk together powdered sugar and pour glaze over cake.
- Serve immediately! Enjoy!
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this looks so good tastes amazing thanks
your dad’s my teacher btw
I hope you enjoy his class!
How does this need to be stored? How long will it keep?
I recommend storing it covered and it should keep for 2-3 days! After that it will still be edible but more stale 🙂