Breakfast Bunt Cake

This simple and quick breakfast bunt cake is inspired by the arrival of January's king cakes and cold mornings. Easy to pull together with common pantry staples you'll be asking what's wrong with cake for breakfast? Daily. 

Ingredients

2 cups Carolina Ground Type 75 Pastry flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp salt

Zest of one lemon

1 1/2 cup unrefined sugar

2/3 cup butter softened

2 eggs

2/3 cup whole milk

1 tsp vanilla

Preheat oven to 350 degrees. Grease a pan. Serves 8-10.

In a medium bowl combine the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, lemon zest), except the sugar, and whisk together. In a large mixing bowl beat the butter and sugar together till fluffy. Add the eggs one at a time. In a small bowl combine the milk and vanilla. With mixer speed on low, or slowly by hand with a wooden spoon, add the dry mix and wet mix alternating in thirds. Spoon into prepared pan. Bake 40 to 50 minutes or until a knife inserted near the center of the cake comes out clean. Let cool 10 minutes, flip onto a wire rack and dust with powdered sugar. Serve warm or room temperature.