Description
A delightful breakfast bundt cake infused with the rich flavors of butter, herbs, and sautéed mushrooms, perfect for family gatherings and brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup sour cream
- 1 cup sautéed mushrooms (e.g., cremini or shiitake)
- 2 tablespoons fresh herbs (e.g., chives or dill), finely chopped
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour your bundt pan.
- Sauté chopped mushrooms in a skillet with 1 tablespoon of butter until golden; allow to cool.
- Cream the softened butter and sugar in a mixing bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the sour cream until fully combined.
- In a separate bowl, whisk together flour, salt, and any dried herbs.
- Gradually add the flour mixture to the wet ingredients until smooth, folding in the sautéed mushrooms and additional herbs.
- Transfer the batter to the prepared bundt pan and bake for 50-55 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with glaze before serving.
Notes
For a vegetarian version, skip the mushrooms or replace them with sautéed spinach or zucchini. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 15g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: bundt cake, breakfast cake, family recipe, brunch cake