Coffee Streusel Bundt Cake with Coffee Glaze and Hazelnuts Topping

Bundt cake pans were created in the 1950s by Nordic Ware, a company that wanted to create a pan that could make a cake with a decorative shape without the need for intricate frosting or decoration.

This is vegetarian recipe. Dish can be prepared in 95 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 19.

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Medium

Coffee Streusel Bundt Cake with Coffee Glaze and Hazelnuts Topping

Cooking Method: Baking Cuisine: American, European Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 45 min Rest Time 30 min Total Time 1 hr 35 mins

Servings: 10 Calories: 3500

Best Season: Suitable throughout the year

Ingredients

Servings

• 2.5 cup All-purpose flour
• 2 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Unsalted butter
• 1.5 cup Granulated sugar
• 3 large Eggs
• 1 teaspoon Vanilla extract
• 0.75 cup Strong brewed coffee
• 0.5 cup Milk
• For the streusel topping:
• 0.5 cup All-purpose flour
• 0.5 cup Brown sugar
• 1 teaspoon Ground cinnamon
• 4 cup Unsalted butter
• 0.5 cup Chopped hazelnuts
• For the coffee glaze:
• 1 cup Powdered sugar
• 2 tablespoon Strong brewed coffee
• 2 tablespoon Chopped hazelnuts

Instructions

1. Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
3. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the strong brewed coffee and milk.
5. Gradually add the dry ingredients to the butter mixture, alternating with the coffee mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. In a small bowl, prepare the streusel topping by combining the all-purpose flour, brown sugar, ground cinnamon, and unsalted butter. Mix until crumbly. Stir in the chopped hazelnuts.
7. Pour half of the cake batter into the prepared bundt cake pan. Sprinkle half of the streusel topping over the batter. Repeat with the remaining batter and streusel topping.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. In a small bowl, whisk together the powdered sugar and strong brewed coffee until smooth. Drizzle the coffee glaze over the cooled cake.
11. Sprinkle the chopped hazelnuts on top of the glaze.
12. Serve and enjoy!

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 40g14%

Sugars 25g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.