Saturday, April 25, 2015

Time to Bake - Cinnamon Streusel Coffee Bundt Cake

I know, I haven't blogged in ages, but I don't think I'm the only one, there are just so many other things to keep our attention these days, my vice is Instagram, which I have mentioned on here before.  I posted this on Instagram this afternoon, so I'm sharing the recipe for those of you who might be interested.

Today I was searching the internet for a coffee cake recipe, I found this one, made it and loved it.  The original recipe comes from the blog " Baked by Rachel" - click here for her recipe, I will type it out as well.  It was delicious and makes the house smell so good.  I didn't make any major changes to the recipe.

Cinnamon Streusel Coffee Bundt Cake


1/4 c. brown sugar

1/8 tsp. salt

6 Tbsp. flour

1/2 tsp. cinnamon

3 Tbsp. unsalted butter, melted


1/2 c. brown sugar

1 tsp. cinnamon


5 Tbsp. unsalted butter, softened

3/4 c. white sugar

1 egg

1 tsp. vanilla

1/4 tsp. salt

1/2 tsp. baking powder

1/4 tsp. baking soda

6 Tbsp. sour cream

1 c. flour


1 c. icing sugar

1 1/2 Tbsp. milk (I added a bit more)

Preheat oven to 350.  Lightly grease your bundt pan, don't forget to do the middle!!

In a medium bowl, combine topping ingredients with a fork until crumbly.  Set aside.

In a small bowl, combine filling ingredients, also set aside.

I used my Kitchen Aid mixer for the next step - cream together butter and sugar.  Mix in egg and vanilla until smooth.  Add remaining dry ingredients, mixing until combined.  Finally,  add sour cream, mixing well.

Divide batter between two bowls.

Scatter topping ingredients in the bottom of the greased bundt pan.  Carefully spread one half of the batter over streusel topping.  Sprinkle with brown sugar filling and top off with remaining batter.

Bake for 50-55 minutes.  I set my times for 52 minutes, I think 50 minutes would have been sufficient.

Invert onto wire rack to cool.

Whisk together the icing sugar and milk. Drizzle over cooled cake - enjoy!!

It really hit the spot!!!