Coffee-Streusel Bundt Cake
- Active Time 35m
- Total Time 3h 30m
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.
- For the Streusel Filling:
- 3 tablespoons all-purpose flour
- 3 tablespoons dark brown sugar
- 3 tablespoons chopped hazelnuts
- 2 tablespoons instant espresso powder (see Tip)
- 1 tablespoon butter, melted
- For the Cake:
- 1 1/2 cups white whole-wheat flour (see Tip)
- 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 the 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
Preheat oven to 350 degrees F. Coat a 10-cup Bundt pan or tube pan with cooking spray.
FOR THE STREUSEL: Combine 3 tablespoons each all-purpose flour, brown sugar and hazelnuts, 2 tablespoons espresso powder and melted butter in a small bowl.
FOR THE 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 the butter, oil and granulated sugar in a large mixing bowl with an electric mixer on medium-high speed until well combined. Add the 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 1/2 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.
FOR THE GLAZE: Place the 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.
Tip: You’ll need a 10-cup Bundt pan or tube pan for this recipe. <br>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.<br><br>Make Ahead: Loosely wrap the cooled cake and store at room temperature for up to 1 day. Glaze just before serving.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
321 calories; 12g total fat; 5g total saturated fat; 45mg cholesterol; 149mg sodium; 51g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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