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Coffee Streusel Bundt Cake with Coffee Glaze and Hazelnuts Topping

Coffee Streusel Bundt Cake with Coffee Glaze and Hazelnuts Topping

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.













Trans-fat Free, Low Sodium


For the streusel:
3 tablespoons whole-wheat pastry flour
or flour, all-purpose
3 tablespoons brown sugar
3 tablespoons hazelnuts (filberts)
2 tablespoons instant coffee, espresso
1 tablespoon butter
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
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
2 tablespoons hazelnuts (filberts)
toasted and coarsely chopped, for garnish


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.

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.

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.

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.

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

Scape the remaining batter over and 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.

For the glaze:

Add powered 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.

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


* not incl. in nutrient facts



over 6 years

Love this cake, it came out moist, fluffy and absolutely delicious. The coffee streusel fillings ad coffee glaze gave the cake tangy coffee flavor, the hazelnuts in the filling and over the glaze gave the crunchiness, the batter of the cake was definitely a winner, which made the cake so moist and fluffy. We had it with some freshly brewed coffee, and it was a luxury enjoyment :)

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Toronto, Canada
 over 6 years ago

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

Lindsay, Canada
 over 6 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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