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?)
Coffee-Streusel Bundt Cake
- Total Time: 2 hours
- Yield: 16 servings 1x
Description
This coffee streusel bundt cake is the perfect addition to any brunch – simple, elegant, and layered with perfectly buttery streusel crumbs.
Ingredients
Streusel
- 6 tbs. flour
- 6 tbs. dark brown sugar
- 2 tbs. brewed coffee
- 2 tbs. butter, melted
Cake
- 3 cups flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 cup plain yogurt or sour cream
- 1 tsp. vanilla
- 4 tbs. butter
- 1/4 cup canola oil
- 2 cups sugar
- 2 eggs
- 2 egg whites
Glaze
- 1 cup powdered sugar
- 1 tablespoon brewed coffee
Instructions
- 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!
- Prep Time: 30 mins
- Cook Time: 1 hour 30 mins
- Category: Dessert
- Cuisine: American
Keywords: bundt cake, coffee bundt cake, streusel bundt cake
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!)
Is this best with a 10c or 12c bundt pan? Thank you, can’t wait to try it!
I can’t remember what mine is and I don’t have it here in the Philippines with me! Sorry Joanna! Do you have both? I’d use the 12 cup if you have both available. 🙂
What do you have drizzeled ontop of the glaze? Also, do you use instant coffee and brew that?
Hi, Eliana! On top of the glaze, Lindsay sprinkled cinnamon chips. That’s a completely optional step. As for the coffee, we used regular brewed coffee. In a pinch, I’m sure you could substitute brewed instant coffee with no problem. 🙂
very poor direction on how to make this cake
Hi Lindsay, A humble thanks from me to you for this great recipe. Because by using this recipe I give a surprise birthday gift to my friend’s party and got lots of accolade from my friends.
But I know the real credit goes to you.
loved it so much!!
So happy to hear this, Silvana!
Could this easily be made with gluten free flour?
Hi Amy! We haven’t tested this recipe using gluten free flour. I imagine a 1:1 gluten free flour would work. Let us know if you give it a try!
Wow! Looks simple enough a new baker like myself may not mess it up! I might just have to surprise my husband with your coffee cake next weekend!
Hello, Miss lindsay you did a excellent job to create this beautiful post i admire your efforts.
Not sure what I did wrong, but the cake came out tough. I tried not to overmix the batter. Any suggestions as other than the toughness, I like this cake.
My first guess would be overmixing the flour. But this post might have additional tips! https://www.bhg.com/recipes/how-to/bake/how-to-make-cakes-soft-and-springy/
Thank you, Krista! I think I overmixed. Still a delicious cake and will try it again as my husband loves it too.
I made this cake last night and added a little more sugar as I felt it was a bit bland. My icing was solid and not at all a glaze, so I added a bit more liquid. I was sure to not overmix the batter after incorporating the dry mixture. This cake tasted great and I will certainly be trying it again.
Amazing recipe I will try this recipe on coming weekend
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