It was a chilly autumn morning, and the aroma of freshly baked Breakfast Biscuit Bundt Cake wafted through my kitchen, filling the air with the comforting scent of buttery biscuits and warm spices. As I pulled the golden-brown cake from the oven, I couldn’t wait to dive in and savor the first moist, fluffy bite. This Breakfast Biscuit Bundt Cake has become a family favorite, a recipe I turn to whenever I need a little extra comfort and joy in my day.
You see, Breakfast Biscuit Bundt Cake isn’t just any ordinary baked good – it’s a labor of love, a delightful fusion of two beloved breakfast classics. The tender, flaky biscuits nestled in a light and airy cake create a texture that’s simply out of this world. And the best part? It all comes together in just 57 minutes, making it the perfect treat for busy mornings or leisurely weekend brunches.
Table of Contents
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 unique technique of incorporating the refrigerated biscuits directly into the cake batter. This genius move not only saves time, but it also creates a mouthwatering contrast of textures – the soft, fluffy cake enveloping the tender biscuit pieces. The result is a breakfast-inspired delight that’s sure to become a new family favorite.
Essential Ingredients You’ll Need
To whip up this Breakfast Biscuit Bundt Cake, you’ll need a few key ingredients:
- 2 cups all-purpose flour: The foundation of the cake, providing structure and a tender crumb.
- 2 teaspoons baking powder: A crucial leavening agent that helps the cake rise to new heights.
- 1/2 teaspoon salt: A simple seasoning that enhances the overall flavor.
- 1/2 cup unsalted butter, softened: Adds richness and a luxurious mouthfeel to the cake.
- 3/4 cup granulated sugar: Sweetens the cake and balances the savory biscuit notes.
- 2 large eggs: Bind the ingredients together and contribute to the cake’s tender, moist texture.
- 1 teaspoon vanilla extract: Provides a delightful aromatic backdrop.
- 1 cup buttermilk: Adds a tangy richness and helps tenderize the crumb.
- 1 can (16 oz) refrigerated biscuits, torn into pieces: The star of the show, introducing those irresistible biscuit flavors.
- 1 cup powdered sugar: For a sweet, creamy glaze to top off the Breakfast Biscuit Bundt Cake.
- 2-3 tablespoons milk: To thin out the powdered sugar glaze to the perfect consistency.
Step-by-Step Breakfast Biscuit Bundt Cake Instructions
Preparing Your Breakfast Biscuit Bundt Cake
With a total time of just 57 minutes, this Breakfast Biscuit Bundt Cake comes together in a flash. You’ll need a Bundt pan, a mixing bowl, and a few basic kitchen tools. Let’s get started!
1- Preheat your oven to 350°F and generously grease a Bundt pan with butter or non-stick cooking spray. This will ensure the cake releases easily once baked.
2- In a large mixing bowl, whisk together the dry ingredients: the 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. This creates the foundation for your fluffy cake.
3- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy, about 2-3 minutes. This incorporates air into the batter for a tender crumb.
4- One at a time, beat in the 2 large eggs, followed by the 1 teaspoon of vanilla extract. The eggs help bind the batter together, while the vanilla adds a delightful aroma.
5- Alternately add the 1 cup of buttermilk and the dry ingredients to the creamed butter mixture, mixing just until combined after each addition. Be careful not to overmix, as this can result in a tough texture.
6- Gently fold in the torn pieces of the 1 can of refrigerated biscuits, distributing them evenly throughout the batter. Transfer the batter to the prepared Bundt pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Pro Tips for Success
- Be sure to use room-temperature ingredients, especially the butter and eggs, for the best texture and rise.
- Tear the biscuits into bite-sized pieces to ensure they’re evenly dispersed throughout the cake.
- Don’t overmix the batter, as this can result in a tough, dense crumb. Gently fold in the ingredients until just combined.
- Grease the Bundt pan generously to prevent the cake from sticking, and make sure to let it cool completely before attempting to remove it from the pan.
Serving and Storing Your Breakfast Biscuit Bundt Cake
Perfect Pairings for Breakfast Biscuit Bundt Cake
This Breakfast Biscuit Bundt Cake, which yields 12 servings, is the ultimate comfort food that can be enjoyed any time of day. For a delightful breakfast or brunch, serve it alongside a fresh fruit salad, crispy bacon, and a steaming mug of coffee or hot tea. The cake’s sweetness also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
Storage and Make-Ahead Tips
Leftover Breakfast Biscuit Bundt Cake can be stored at room temperature, covered, for up to 3 days. For longer storage, the cake can be refrigerated for up to 5 days. To reheat, simply pop a slice in the microwave for 20-30 seconds or until warmed through.
If you’d like to make this recipe ahead of time, you can bake the Breakfast Biscuit Bundt Cake up to 2 days in advance. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and store it at room temperature. When ready to serve, simply prepare the powdered sugar glaze and drizzle it over the top.
Variations and Dietary Adaptations for Breakfast Biscuit Bundt Cake
Creative Breakfast Biscuit Bundt Cake Variations
While the classic Breakfast Biscuit Bundt Cake is a true delight, you can easily put your own spin on this recipe. Try swapping the refrigerated biscuits for a different variety, such as cheddar or garlic-flavored biscuits, for a savory twist. For a seasonal twist, fold in fresh berries or diced apples during the summer and fall months. You can also experiment with different spices, like cinnamon or nutmeg, to add warmth and depth of flavor.
Making Breakfast Biscuit Bundt Cake Diet-Friendly
To make this Breakfast Biscuit Bundt Cake more diet-friendly, you can try a few simple substitutions. For a gluten-free version, use a 1-to-1 gluten-free flour blend in place of the all-purpose flour. For a lower-carb option, swap the granulated sugar for a granulated sugar substitute and use low-carb biscuit dough. To make it vegan, replace the eggs with a flax or chia egg, use plant-based milk instead of buttermilk, and opt for a dairy-free butter alternative.
Frequently Asked Questions
Q: Can I use a different type of biscuit in this recipe?
A: Absolutely! Feel free to experiment with different varieties of refrigerated biscuits, such as cheddar, garlic, or even flaky buttermilk biscuits. Just be sure to adjust the total amount to match the 16-ounce can specified in the recipe.
Q: How long does it take to make this Breakfast Biscuit Bundt Cake?
A: The total time to prepare and bake this Breakfast Biscuit Bundt Cake is 57 minutes. The recipe calls for a 12-minute prep time and a 45-minute baking time.
Q: Can I make this Breakfast Biscuit Bundt Cake ahead of time?
A: Yes, you can! The baked cake can be stored at room temperature, covered, for up to 3 days. For longer storage, refrigerate the cake for up to 5 days. To reheat, simply pop a slice in the microwave for 20-30 seconds.
Q: How many servings does this Breakfast Biscuit Bundt Cake make?
A: This Breakfast Biscuit Bundt Cake recipe yields 12 servings, making it perfect for sharing with family and friends or enjoying throughout the week.
Q: What if my Breakfast Biscuit Bundt Cake doesn’t release from the pan easily?
A: If you encounter any sticking issues, make sure to grease the Bundt pan generously with butter or non-stick cooking spray. Additionally, allow the cake to cool completely in the pan before attempting to invert it onto a serving plate. If it still refuses to release, run a knife gently around the edges to loosen it.
Breakfast Biscuit Bundt Cake
- Total Time: 57
- Yield: 12 servings
Description
Indulge in the ultimate morning treat with this irresistible Breakfast Biscuit Bundt Cake! Tender, flaky biscuits are combined with a sweet, buttery cake batter and baked to perfection in a Bundt pan. Drizzled with a decadent glaze, this homemade breakfast cake is sure to become a new family favorite.
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 teaspoon vanilla extract
– 1 cup buttermilk
– 1 can (16 oz) refrigerated biscuits, torn into pieces
– 1 cup powdered sugar
– 2-3 tablespoons milk
Instructions
1. Preheat the oven to 350°F. Grease a Bundt pan with butter or nonstick 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 granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Add the flour mixture to the butter mixture alternately with the buttermilk, mixing just until combined. Fold in the torn biscuit pieces.
5. Pour the batter into the prepared Bundt pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
7. In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the top of the cooled Breakfast Biscuit Bundt Cake.
Notes
For a fun variation, try adding chopped pecans or cinnamon streusel to the batter. Store any leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 12
- Cook Time: 45
- Category: Cake
- Method: Baking
- Cuisine: American
Conclusion
This Breakfast Biscuit Bundt Cake is a true masterpiece – a harmonious blend of flaky biscuits and a light, moist cake that’s bursting with flavor. With its irresistible texture and crowd-pleasing appeal, it’s no wonder this recipe has become a family favorite in my household. Whether you’re hosting a special brunch or simply craving a comforting breakfast treat, this Breakfast Biscuit Bundt Cake is sure to delight. So preheat your oven, gather your ingredients, and get ready to experience the ultimate breakfast indulgence. Don’t forget to share your creations and let me know how you enjoyed this delightful recipe!
