Coffee-Streusel Bundt Cake
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.
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 bobsredmill.com or kingarthurflour.com. Store it in the freezer.
1 starch, 2 1/2 other carbohydrate, 2 fat