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Coffee Streusel Bundt Cake

A delicious coffee bundt cake layered with streusel that combines rich flavors and stable texture for a reliable dessert experience.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Streusel
  • 6 tablespoons flour
  • 6 tablespoons dark brown sugar
  • 2 tablespoons brewed coffee
  • 2 tablespoons butter, melted
Cake
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup plain yogurt or sour cream
  • 1 teaspoon vanilla
  • 4 tablespoons butter softened
  • 1/4 cup canola oil
  • 2 cups sugar
  • 2 large eggs
  • 2 large egg whites
  • 1 cup powdered sugar
  • 1 tablespoon brewed coffee

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Grease a bundt pan.
Make the Streusel
  1. Mix the flour, dark brown sugar, brewed coffee, and melted butter in a bowl to make your streusel.
Mix Dry Ingredients
  1. In a separate bowl, mix the dry cake ingredients: flour, baking powder, salt, and baking soda.
Mix Wet Ingredients
  1. Combine the wet ingredients: yogurt (or sour cream), vanilla, softened butter, canola oil, sugar, eggs, and egg whites in another bowl.
Combine Ingredients
  1. Mix the dry and wet ingredients together until well combined.
Layer the Cake
  1. Pour half of the batter into the prepared bundt pan, sprinkle with the streusel, and then add the remaining batter on top.
Bake
  1. Bake for 50 minutes.
Cool and Glaze
  1. Allow the cake to cool for at least 30 minutes.
  2. Drizzle with the glaze made of powdered sugar and brewed coffee before serving.

Notes

Store coffee streusel bundt cake covered at room temperature for up to 3 days. Refrigerate up to 7 days in an airtight container, then serve slices at room temperature for better crumb texture. Freeze wrapped slices for up to 2 months and thaw covered before glazing or serving.