Description
Indulge in the delightful combination of fluffy biscuit and rich, indulgent cake with this easy Breakfast Biscuit Bundt Cake. It’s a quick and satisfying morning treat that’s perfect for any occasion.
Ingredients
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 cup whole milk
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Grease a Bundt pan with butter or non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Alternate adding the flour mixture and milk to the butter-sugar mixture, mixing just until combined after each addition.
6. Stir in the vanilla extract.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
10. Serve the Breakfast Biscuit Bundt Cake dusted with powdered sugar or drizzled with a simple glaze, if desired.
Notes
For a fun variation, try adding chopped pecans, blueberries, or a streusel topping to the batter. The Breakfast Biscuit Bundt Cake can be stored at room temperature for up to 3 days or frozen for up to 2 months.
- Prep Time: 10
- Cook Time: 35
- Category: Cakes & No-Bake Sweets
- Method: Baking
- Cuisine: American