I knew there was a reason I made a salad this week. I must have known that this luscious dessert breakfast was coming.
This cake actually brings me back to the days of walking down the aisles at Target, armed with a registry scanner, and just knowing that someday I would need a bundt pan. Never mind that it’s been collecting dust for… a while. My overzealous registering back then came in handy today.
(Actually, speaking of wedding registries and kitchen gifts, there are many kitchen tools now that I use and think, “Aw, remember, so-and-so gave that to us! That was so nice!” Sadly, I don’t have that vivid memory with the bundt pan, but I would like to extend a big thanks to whoever gave that to us! And to anyone who gave us a wedding gift! And to anyone who came to our wedding!
Wow, how did I get this far gone?!)
So getting back to the bundt. Really, the process of making this streusel bundt cake wasn’t hard at all. After creaming everything together…
and drizzling it with frosting and chocolate chips…
and cutting a slice…
the hardest part was not eating three slices. Which is why I did eat three slices. (I had a salad this week, remember?)
- 6 tbs. flour
- 6 tbs. dark brown sugar
- 2 tbs. brewed coffee
- 2 tbs. butter, melted
- 3 cups flour
- 1 tsp. baking powder
- ½ tsp. salt
- ¼ tsp. baking soda
- 1 cup plain yogurt or sour cream
- 1 tsp. vanilla
- 4 tbs. butter
- ¼ cup canola oil
- 2 cups sugar
- 2 eggs
- 2 egg whites
- 1 cup powdered sugar
- 1 tablespoon brewed coffee
- Preheat the oven to 350. Grease a bundt pan. Make your streusel.
- Mix the cake ingredients, dry and wet separately, then both together.
- Pour half of batter into the pan; top with streusel, top with the other half.
- Bake for 50 minutes.
- Allow at least 30 minutes of cooling time. Drizzle with glaze!
If you’re married, do you have memories of who gave you certain gifts? Or items that you registered for and never used? Or things you wished you would have registered for?
(Kristin, take notes!)