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Coffee Streusel Bundt Cake with Coffee Glaze and Hazelnuts Topping

 
Coffee Streusel Bundt Cake with Coffee Glaze and Hazelnuts Topping
166

Coffee cake that has coffee in the cake and in the glaze! Of course you can always enjoy a slice with a cup of coffee. Perfect as a morning or afternoon pick me up.

Yield

16

servings

Prep

20

min

Cook

75

min

Ready

3⅔

hrs

Trans-fat Free, Low Sodium
 

Ingredients

For the streusel:
3 tablespoons whole-wheat pastry flour
or flour, all-purpose
3 tablespoons brown sugar
dark
3 tablespoons hazelnuts (filberts)
chopped
2 tablespoons instant coffee, espresso
powder
*
1 tablespoon butter
melted
For the cake:
1 ½ cups whole-wheat pastry flour
or white whole wheat
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
¼ teaspoon baking soda
*
1 ½ cups yogurt, plain
low-fat, or sour cream
¼ cup butter, unsalted
softened
4 tablespoons olive oil
light, or canola oil
2 cups sugar
2 large eggs
2 large egg whites
For the glaze:
½ cup powdered sugar
2 tablespoons coffee
brewed
2 tablespoons hazelnuts (filberts)
toasted and coarsely chopped, for garnish

Directions

Here we have one slice on the plate to share...

Finally it's the time to indulge...

Preheat oven to 350°F. Butter and flour a 10-cup Bundt pan or tube pan.

For the streusel filling:

Mix together 3 tablespoons each flour, brown sugar, and hazelnuts, 2 tablespoons espresso powder and melted butter in a small bowl until well blended.

Start preparing the coffee streusel ingredients first...
Add the chopped hazelnuts in a small or medium bowl...
add the flour...
add the instant coffee powder...
finally add the melted butter...
stir until well combined and set aside.

For the cake:

Add whole wheat pastry flour, all-purpose flour, baking powder, salt and baking soda in a medium bowl, and whisk until well mixed.

Gather together the ingredients to make the cake.

Whisk the flour, baking powder...
Stir well the sifted flour mixture until well mixed, and set aside...

Pour the sour cream (or yogurt) and vanilla in a small bowl, and stir until well blended.

Pour the sour cream (or yogurt) and vanilla in a small bowl...
and stir until well blended...

Add butter, oil, and sugar in a large mixing bowl with an electric mixer, beat on medium-high speed until well blended. Beat in eggs and egg whites, beating after each addition until just combined.

Add butter, oil and sugar in a large mixing bowl with an electric mixer...
then beat in egg whites, until just combined...
Beat in eggs, beating each addition until just combined...
beat on medium-high speed until well blended...

Gradually add the dry ingredients into the wet ingredients, beat in low speed, scraping down the sides, until just incorporated, moistened and no dry spot is left.

Make the batter...

Spoon half the batter into the prepared pan and sprinkle evenly with the reserved coffee and nuts streusel filling.

Spoon half the batter into the prepared pan...
sprinkle evenly with the reserved coffee and nuts streusel filling...

Scape the remaining batter over and smooth the top with a rubber spatula.

keep adding the remaining batter in the cake pan...
smooth the top with a rubber spatula...

Bake until a wooden stick inserted in the center comes out clean, about 1 hour. Let cool in the pan for 15 minutes on a wire rack, then remove from the pan and cool completely on the wire rack.

bake the cake...
then remove from the pan and cool completely on the wire rack...

For the glaze:

Add powdered sugar in a small bowl. Stir in coffee until smooth. Pour up to 1 tablespoon more of the liquid to thin the glaze to desired consistency if desired.

Drizzle the glaze over the cooled cake. Sprinkle toasted hazelnuts.

Finally, let's do the glaze...
here the dripping process...
sprinkle some toasted and chopped hazelnuts over the glazing...
here the beautiful cake appears...

Serve or keep it cover and refrigerate until ready to use.

The cake came out beautiful and absolutely delicious :)

 

* not incl. in nutrient facts

Reviews

+2

about 7 years

Love this cake, it came out moist, fluffy and absolutely delicious. The coffee streusel fillings and coffee glaze gave the cake some nice coffee flavor, and the hazelnuts in the filling and over the glaze added some nuttiness and a nice crunch. We had it with some freshly brewed coffee, and it was a luxury enjoyment :)

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Comments

Fabmascaro
Toronto, Canada
 about 7 years ago

This cake looks delicious...I'm going to try baking it for a family get together! Wish me luck!

happyzhangbo
Lindsay, Canada
 about 7 years ago

This cake looks pretty and tastes delicious! We loved it very much, wish your family will enjoy it too! Good luck :)

Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 31628% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 116mg 5%
Total Carbohydrate 18g 18%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 3% Vitamin C 0%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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