This beautiful breakfast cake is the perfect addition to your morning cup of coffee! Sweet and full of cinnamon, the best way to start any day. The recipe is fairly easy and I’ve been perfecting it for a long time, I think the hardest part was getting the right ratios down without adding a bunch of unnecessary ingredients. In the end though I think it came out super tasty, not to mention the swirl makes it fun to look at! I wouldn’t skip the crumble or syrup though, they really take this norma bundt cake to the next level. Also it would be perfect for a weekend morning with the family. It’s definitely big enough to give 8 people a decent sized sliced so try it out and let me know what you think.
Ingredients
- Crumble (optional):
- 1/4 cup (25g) Old Fashioned Oats
- 1/4 cup (27g) Chopped Walnuts
- 1/2 tsp Cinnamon
- 1 tbsp Dark Brown Sugar
- 1 tbsp Melted Coconut Oil or Vegan Butter
- Filling:
- 1/4 cup (55g) Dark Brown Sugar
- 2 tsp Organic Cane Sugar
- 1 tsp Cinnamon
- Cake:
- 2 cups (480 g) Soy Milk
- 2 tsp (12 g) Apple Cider Vinegar
- 2/3 cup (118 g) Canola Oil
- 1 cup (230 g) Organic Cane Sugar
- 1 tbsp (13 g) Vanilla Extract
- 3 cups (425 g) All Purpose Flour
- 1 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- Sweet Syrup Drizzle (Optional):
- 1/2 cup (60g) Confectioners Sugar
- 2 tbsp Soy Milk
- 1/2 tsp vanilla
Instructions
- Preheat oven to 350F and grease a Bundt Cake pan.
- Mix the "Crumble" ingredients in a small bowl and set aside.
- Mix the "Filling" ingredients in a small bowl and set aside.
- Combine soy milk and apple cider vinegar in a bowl and allow to sit for 5 minutes, then whisk in canola oil, cane sugar, and vanilla. Whisk until everything is combined thoroughly, it should froth up a bit.
- Then combine flour, baking powder, baking soda, and salt in a large bowl and stir to combine.
- Pour wet ingredients into dry ingredients while whisking by hand to incorporate everything and to get most of the lumps out, be careful not to over do it.
- Spread the crumble evenly throughout the "bottom" of the bundt cake pan, then pour on half of the batter. After that evenly spread on the "filling" mixture, then pour on the rest of the batter.
- To get the swirls, take a spatula and gently go up and down around the batter, staying inside the middle of the cake, so that you're pushing some of the sugar up and pulling some down in a sense.
- After the cake is assembled put it in your 350F oven for 55 minutes to an hour, when its ready you should be able to test it by sticking in a tooth pick and it coming out clean.
- While it's cooking you can whisk together the "Sweet Syrup" ingredients if you want the extra moisture and sugar! It's an awesome addition in my opinion!
Notes
* Feel free to omit the crumble or the syrup if you want, I just think they add a very worth while addition to the cake and bring about more texture and flavor!
