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The history of Bundt cakes dates back to the 1950s, when a group of Jewish homemakers in Minneapolis sought to recreate traditional European cakes that were typically baked in decorative molds. They found success with the Nordic Ware Bundt pan, which allowed them to create beautifully shaped cakes that were easy to slice and serve. The term "Bundt" is derived from the German word "bund," meaning "a gathering of people," perfectly encapsulating the spirit of sharing and celebration that these cakes inspire.

Bundt Cake Breakfast

Start your morning off right with this delicious Bundt Cake Breakfast Bliss! This easy recipe combines the warmth of spices with fresh mixed berries and crunchy pecans for a delightful treat. With a drizzle of tangy lemon glaze, this cake is perfect for brunch or a cozy coffee break. Whip it up in just over an hour and serve it warm or at room temperature. Treat yourself and your loved ones to this scrumptious delight!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/4 cup brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

3 large eggs

1 cup buttermilk

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 cup chopped mixed berries (such as blueberries, strawberries, and raspberries)

1/2 cup chopped pecans (optional)

1 cup powdered sugar (for glaze)

2 tablespoons milk (for glaze)

Zest of 1 lemon (for glaze)

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan generously.

    Mix dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg until well combined.

      Combine wet ingredients: In another bowl, beat the eggs and then add in the buttermilk, vegetable oil, and vanilla extract. Mix until smooth.

        Combine mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix. Fold in the mixed berries and chopped pecans if using.

          Pour batter into prepared pan: Carefully pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

            Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

              Cool the cake: Let the cake cool in the pan for about 10-15 minutes, then gently invert it onto a wire rack to cool completely.

                Prepare the glaze: In a small bowl, combine the powdered sugar, milk, and lemon zest, whisking until smooth. Adjust the consistency with more powdered sugar or milk as needed.

                  Glaze the cake: Once the Bundt cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.

                    Serve: Slice and serve your Bundt Cake Breakfast warm or at room temperature. Enjoy it with a cup of coffee or tea for a delightful morning treat!

                      Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 10