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A golden-brown savory Bundt cake baked with eggs, spinach, and ham, presented on a white plate, ideal for breakfast.
Layla

Maple Pecan Breakfast Bundt Cake

Start your day with a slice of this moist and flavorful Bundt cake, infused with warm spices, crunchy pecans, and a sweet maple glaze. It's a perfect breakfast treat or an elegant addition to any brunch spread.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Bundt Cake
  • 2 1/2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1/2 cup Light brown sugar packed
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 3 Large eggs room temperature
  • 1 cup Whole milk room temperature
  • 1/2 cup Vegetable oil
  • 1 tsp Vanilla extract
  • 1/2 cup Chopped pecans
For the Maple Glaze
  • 1 1/2 cups Powdered sugar
  • 3 tbsp Pure maple syrup
  • 2-3 tbsp Milk or heavy cream
  • 1/2 tsp Vanilla extract

Equipment

  • 10-12 cup Bundt pan
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Wire cooling rack
  • Small Bowl

Method
 

Prepare the Bundt Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan thoroughly, ensuring all crevices are coated. This step is crucial for easy release.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
  3. In a separate medium mixing bowl, whisk together the large eggs, whole milk, vegetable oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula or whisk until just combined. Be careful not to overmix; a few lumps are fine. Fold in the chopped pecans.
  5. Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
  6. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back when lightly touched.
  7. Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. This allows the cake to set before inverting. If you try to remove it too soon, it might break.
  8. After cooling, carefully invert the Bundt cake onto the wire rack to cool completely. This can take about 1-2 hours. Do not glaze until the cake is completely cool.
Make the Maple Glaze
  1. While the cake cools, prepare the maple glaze. In a small bowl, whisk together the powdered sugar, pure maple syrup, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk, 1 teaspoon at a time, if the glaze is too thick, until it reaches a pourable consistency.
Glaze and Serve
  1. Once the cake is completely cool, drizzle the maple glaze evenly over the top, allowing it to drip down the sides. For a thicker glaze, let it set slightly and then apply a second layer.
  2. Allow the glaze to set for about 15-20 minutes before slicing and serving. Enjoy your delicious Maple Pecan Breakfast Bundt Cake!

Notes

For best results, ensure your eggs and milk are at room temperature as this helps them incorporate better into the batter, leading to a more tender cake. To grease your Bundt pan effectively, use a baking spray with flour (like Baker's Joy) or brush melted butter into all crevices, then dust with flour, tapping out the excess. This helps prevent sticking. Store leftover Bundt cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days.