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Coffee Streusel Bundt Cake

A moist bundt cake with concentrated coffee flavor and a crunchy brown-sugar topping, finished with a coffee glaze.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the streusel
  • 6 tbsp flour For streusel
  • 6 tbsp dark brown sugar
  • 2 tbsp brewed coffee For streusel
  • 2 tbsp butter, melted For streusel
For the 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 tbsp butter
  • 1/4 cup canola oil
  • 2 cups sugar
  • 2 eggs
  • 2 egg whites
For the glaze
  • 1 cup powdered sugar For glaze
  • 1 tbsp brewed coffee For glaze

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Grease a bundt pan.
  3. For the streusel, combine flour, brown sugar, brewed coffee, and melted butter in a bowl.
Mixing the cake
  1. In one bowl, mix the dry ingredients: flour, baking powder, salt, and baking soda.
  2. In another bowl, mix the wet ingredients: yogurt, vanilla, butter, canola oil, sugar, eggs, and egg whites.
  3. Combine the dry and wet mixtures until just blended.
Baking
  1. Pour half of the batter into the prepared bundt pan.
  2. Sprinkle with half of the streusel.
  3. Top with the remaining batter and the rest of the streusel.
  4. Bake for 50 minutes or until a toothpick comes out clean.
  5. Allow the cake to cool for at least 30 minutes.
  6. Mix powdered sugar with brewed coffee to make the glaze.
  7. Drizzle the glaze over the cooled cake.

Notes

For best results, use freshly brewed coffee and room temperature eggs. Dust extra powdered sugar over the glaze for presentation.