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

Topping:

1/4 c. brown sugar

1/8 tsp. salt

6 Tbsp. flour

1/2 tsp. cinnamon

3 Tbsp. unsalted butter, melted

Filling:

1/2 c. brown sugar

1 tsp. cinnamon

Cake:

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

Icing:

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!!!

Cocoa Swirl Coffee Cake with Orange Glaze

This recipe comes from Holly in Newfoundland - after I saw pictures of her cake, I just had to get the recipe  - it's  from a cookbook called Fabulous Desserts.  This is the second time I've made this - it's delicious and easy to make!!    Thanks, Holly  - this is going to be a regular at our house!

I gathered all the ingredients, got out the Pyrex and read the instructions off my iPad -this seems to be the way I follow a lot of recipes now...

Cocoa Swirl Coffee Cake with Orange Glaze

1 1/2 c. flour

3/4 c. plus 2 Tbsp. sugar

2 1/2 tsp. baking powder

3/4 tsp. salt

1/4 c. shortening

2 eggs, slightly beaten

2/3 c. orange juice

1 tsp. orange peel, grated

3/4 c. icing sugar

1/2 c. nuts, chopped (optional)

1/4 c. cocoa

3 Tbsp. melted butter

Orange Glaze:

1 c. icing sugar

2 Tbsp. fresh orange juice

1/4 tsp. orange peel, grated

Combine flour, sugar, baking powder and salt in mixing bowl; cut in shortening with pastry blender until mixture resembles coarse crumbs.

Add eggs, orange juice and orange peel; stir just until blended, set batter aside.

Combine icing sugar, nuts and cocoa in small bowl; stir in melted butter to form a crumb mixture.

Spread 3/4 c. batter evenly on bottom of greased 8 inch pan ( I used a bundt pan); sprinkle half of crumb mixture over batter.

Spread another 1 c. of batter, sprinkle remaining crumb mixture and cover with remaining batter.

Bake in preheated oven at 350 for 35 to 40 minutes or until toothpick inserted in centre comes out clean.

Cool slightly, spread with orange glaze and enjoy!

I'm linking this great recipe to Weekend Potluck at The Country Cook,  Scrumptious Sunday Link Party at Addicted to Recipes and for the first time - Fluster's Creative Muster Party

My blogiversary draw closes on Friday - click here to leave a comment or like me on Facebook and leave a comment there - good luck!