Coffee-Streusel Bundt Cake

Coffee-Streusel Bundt Cake

4 Reviews
From: EatingWell Magazine March/April 2011

Can you really have too much of a good thing when it comes to the combination of coffee and cake? Here, we've created a lighter but still moist and rich Bundt cake, added a ribbon of hazelnut-coffee streusel inside and a drizzle of coffee glaze on top. To say it tastes great with a good cup of coffee is an understatement. Recipe by Joyce Hendley for EatingWell.

Ingredients 16 servings

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  • 3 tablespoons all-purpose flour
  • 3 tablespoons dark brown sugar
  • 3 tablespoons chopped hazelnuts
  • 2 tablespoons instant espresso powder (see Notes)
  • 1 tablespoon butter, melted
  • 1 1/2 cups white whole-wheat flour (see Notes)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups reduced-fat sour cream or low-fat plain yogurt
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup canola oil
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 large egg whites
  • 1/2 cup packed confectioners' sugar
  • 1 teaspoon instant espresso powder mixed with 2 tablespoons hot water or 2 tablespoons brewed coffee
  • 1 tablespoon chopped hazelnuts for garnish


  • Active

  • Ready In

  1. Preheat oven to 350 °F. Coat a 10-cup Bundt pan or tube pan with cooking spray.
  2. To prepare streusel: Combine 3 tablespoons each all-purpose flour, brown sugar and hazelnuts, 2 tablespoons espresso powder and melted butter in a small bowl.
  3. To prepare cake: Whisk white-whole wheat flour, all-purpose flour, baking powder, salt and baking soda in a medium bowl. Stir together sour cream (or yogurt) and vanilla in a small bowl.
  4. Beat butter, oil and granulated sugar in a large mixing bowl with an electric mixer on medium-high speed until well combined. Add eggs and egg whites, beating after each addition until just incorporated. Add the dry ingredients alternately with the sour cream (or yogurt) mixture, starting and ending with the dry ingredients and beating on low speed just until incorporated after each addition, scraping down the sides as necessary.
  5. Spoon half the batter into the prepared pan and sprinkle evenly with the reserved streusel. Top with the remaining batter and smooth the top.
  6. Bake the cake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
  7. To prepare glaze: Place confectioners' sugar in a small bowl. Add 1 tablespoon espresso mixture (or coffee) and stir until smooth. Add up to 1 tablespoon more of the liquid to thin the glaze to desired consistency. Drizzle the glaze over the cooled cake. Garnish with chopped hazelnuts, if desired.
  • Make Ahead Tip: Loosely wrap the cooled cake and store at room temperature for up to 1 day. Glaze just before serving.
  • Equipment: 10-cup Bundt pan or tube pan
  • Notes: Look for instant espresso powder near the other instant coffee in well-stocked supermarkets.
  • White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large ¬≠supermarkets and natural-foods stores and online at or Store it in the freezer.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 322 calories; 12 g fat(5 g sat); 2 g fiber; 51 g carbohydrates; 5 g protein; 46 mcg folate; 42 mg cholesterol; 31 g sugars; 30 g added sugars; 229 IU vitamin A; 0 mg vitamin C; 52 mg calcium; 2 mg iron; 160 mg sodium; 106 mg potassium
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 1 starch, 2 1/2 other carbohydrate, 2 fat

Reviews 4

April 23, 2012
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By: yuki
Great for coffee lovers My husband is a coffee snob and I thought he might like this one and he did! Cake is very moist and the filling has a good coffee flavor. I made the frosting too loose and it didn't stick like the picture but it added nice flavor as well. I used whole wheat flower instead of white whole wheat. I used sliced almonds in the filling but I think I'll stick with chopped nuts next time for the crunch. I'll make this again! Pros: Easy to make, moist and nice coffee flavor
June 10, 2011
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By: jadeskiss83
Wonderful Recipe! I made this for my mothers birthday since she doesnt like traditional birthday cake (the frosted kind) and also doesnt care for chocolaty things. She likes coffee flavored treats and this cake was just right! Most of the other coffee flavored cakes had a lot chocolate in it. This cake has a great moist texture and rich coffee flavor. Pros: Great coffee flavor, elegant Cons: glaze was not as white as in the picture
May 05, 2011
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By: yellow_apple30
Unspectacular I was really excited to try this and even ran out to buy a bundt pan specifically for this. I was really disappointed in the result. While it baked beautifully and the cake texture was moist and soft, it was bland. The coffee streusel was really bitter. I used a name brand espresso powder and followed the measurements exactly. I prefer really good quality coffee, and this cake tasted like cheapo gas station coffee. My husband and his co-worker tried it and were also unimpressed. I won't make this again. I love the idea of it, though, and would like to find a coffee flavored recipe that does not rely on harsh espresso powder for the bulk of its flavor. Pros: moist cake, baked perfectly, lovely presentation Cons: bitter coffee taste, bland cake
March 14, 2011
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By: cathlinberreth01
avril says "awesome-ness" I had the kids help with this. One chopping hazelnuts (we had to get them from local produce store), another making streusel, another helping with the cake batter. The recipe directions were perfect and the cake was perfect and our family of five ate half of it for dessert tonight with ice cream, moaning and groaning over how good it was. It is very coffee-cake-ish so we plan to eat more for breakfast in the morning.