Our Family Table: Coffee-Streusel Bundt Cake
That’s right, folks, a pregnant woman is about to promote a recipe for a cake that has REAL, CAFFEINATED COFFEE IN IT!!!
(This is the same pregnant woman who desperately wants to create a t-shirt, emblazoned with the following message, that she can wear to her local coffee shop: Dear sir or madam: No, I don’t want decaf, and no, I don’t appreciate the patronizing look you give me and my pregnant belly when I ask for a latte. The People Who Know about These Things say that it’s safe for me to have 200 mg of caffeine per day, and this here drink that I’m ordering doesn’t even contain a full 200 mg, and I even limit myself to two coffees per week, SO PLEASE STOP LOOKING AT ME LIKE I’M ORDERING A GRANDE CRYSTAL METH WITH TWO PUMPS OF HAZELNUT COCAINE. Thank you.)
I found a recipe for Coffee-Streusel Bundt Cake in a recent issue of Eating Well a couple weekends ago. Upon discovering that we had all of the ingredients (or some version of them) in the house (joy of all joys!), I decided that this bundt cake would make a perfect addition to our Sunday morning.
And lo, it was a perfect addition: sweet without being too sweet, coffee-flavored without being overpoweringly so, and oh-so-delicious in every way possible. It went well with that morning’s coffee and with the next morning’s Earth Mama Angel Baby morning wellness tea. (It, um, also went well with any time of day–breakfast, lunch, dinner, snacktime, second snacktime, and uh, third snacktime–but we won’t get into that too much.)
In other words? If supremely yummy coffee breakfast cakes are your kinda thing, then I highly recommend it.
Continue reading to try this scrumptious recipe for yourself.
3 tbsp. all-purpose flour
3 tbsp. dark brown sugar
3 tbsp. chopped hazelnuts (We didn’t have any hazelnuts, so I replaced them with slivered almonds. Still delicious!)
2 tbsp. instant espresso powder (We didn’t have any of this either, so I tried to substitute them with some espresso beans ground on the finest setting on our coffee grinder. The result was still pretty gritty, but not entirely unpleasant.)
1 tbsp. butter, melted
3 cups all-purpose flour (or 1 1/2 cups white whole-wheat flour and 1 1/2 cups all-purpose flour)
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 1/2 cups sour cream or plain yogurt
1 tsp. vanilla extract
4 tbsp. unsalted butter, softened
1/4 cup canola oil
2 cups granulated sugar
2 large eggs
2 large egg whites
1/2 cup packed confectioners’ sugar
1 tsp. instant espresso powder mixed with 2 tbsp. hot water or 2 tbsp. brewed coffee
1 tbsp. chopped hazelnuts (or, in our case, almonds) for garnish
1. Preheat oven to 350 degrees F. Coat a 10 cup Bundt pan or tube pan with cooking spray.
2. To prepare streusel: Combine 3 tbsp. each all-purpose flour, brown sugar, and nuts, 2 tbsp. espresso powder, and melted butter in a small bowl.
3. To prepare cake: Whisk flour(s), baking powder, salt, and baking soda in a medium bowl. Stir together sour cream (or yogurt) and vanilla in a small bowl.
4. 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.
5. Spoon half the batter into the prepared pan and sprinkle evenly with the reserved streusel. Top with the remaining batter and smooth the top.
6. 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.
7. To prepare glaze: Place confectioners’ sugar in a small bowl. Add 1 tbsp. espresso mixture (or coffee) and stir until smooth. Add up to 1 tbsp. more of the liquid to thin the glaze to desired consistency. Drizzle the glaze over the cooled cake. Garnish with chopped nuts, if desired.