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Coffee-Streusel Bundt Cake

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  3 Hours 30 Minutes
  16 servings
Can you really have too much of a good thing when it comes to the combination of coffee and cake? Here, we’ve created a lighter but still moist and rich Bundt cake, added a ribbon of hazelnut-coffee streusel inside and a drizzle of coffee glaze on top. To say it tastes great with a good cup of coffee is an understatement. Recipe by Joyce Hendley for EatingWell.

Make Ahead Tip: Equipment: 10-cup Bundt pan or tube pan
For Streusel Filling:
3 tablespoons  all-purpose flour
3 tablespoons  dark brown sugar
3 tablespoons  chopped hazelnuts
2 tablespoons  instant espresso powder (see Notes)
1 tablespoon  butter, melted
For Cake:
1 1/2 cups  white whole-wheat flour (see Notes)
1 1/2 cups  all-purpose flour
1 teaspoon  baking powder
1/2  teaspoon salt
1/4  teaspoon baking soda
1 1/2 cups  reduced-fat sour cream or low-fat plain yogurt
1  teaspoon vanilla extract
4 tablespoons  unsalted butter, softened
1/4 cup   canola oil
2 cups  granulated sugar
2   large eggs
2   large egg whites
For Glaze:
1/2 cup  packed confectioners’ sugar
1 teaspoon   instant espresso powder mixed with 2 tablespoons hot water or 2 tablespoons brewed coffee
1 tablespoon   chopped hazelnuts for garnish

Notes: Look for instant espresso powder near the other instant coffee in well-stocked supermarkets. White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Store it in the freezer.
Coffee-Streusel Bundt Cake Recipe at
Preheat oven to 350°F. Coat a 10-cup Bundt pan or tube pan with cooking spray.

To prepare streusel: Combine 3 tablespoons each all-purpose flour, brown sugar and hazelnuts, 2 tablespoons espresso powder and melted butter in a small bowl.

To prepare cake: Whisk white-whole wheat flour, all-purpose flour, baking powder, salt and baking soda in a medium bowl. Stir together sour cream (or yogurt) and vanilla in a small bowl.

Beat butter, oil and granulated sugar in a large mixing bowl with an electric mixer on medium-high speed until well combined. Add eggs and egg whites, beating after each addition until just incorporated. Add the dry ingredients alternately with the sour cream (or yogurt) mixture, starting and ending with the dry ingredients and beating on low speed just until incorporated after each addition, scraping down the sides as necessary.

Spoon half the batter into the prepared pan and sprinkle evenly with the reserved streusel. Top with the remaining batter and smooth the top.

Bake the cake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

To prepare glaze: Place confectioners’ sugar in a small bowl. Add 1 tablespoon espresso mixture (or coffee) and stir until smooth. Add up to 1 tablespoon more of the liquid to thin the glaze to desired consistency. Drizzle the glaze over the cooled cake. Garnish with chopped hazelnuts, if desired.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2011
Part of These Recipe Collections Find Similar Recipes »
 Streusel & Crumb Cakes: Coffee & Tea Favorites
Nutrition Facts per Serving
Yield:   16 servings
Calories: 321
Fat. Total: 12g
Protein: 5g
Carbohydrates, Total: 51g
Fat, Saturated: 5g
Fiber: 2g
Cholesterol: 45mg
Sodium: 149mg
% Cal. from Fat: 34%
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