Breakfasts, Desserts


Cinnamon Streusel Bundt Coffee Cake

It’s sweet sixteenth post! (Yeah, I thought that’d sound lame. Oh well, I’m leaving it anyway) So I figured I’d go with something dessert-y, it is my forte after all. The things I love the most about coffee cake are that (a) it is basically implied that it is to be eaten with coffee, of which I drink more or less 4 cups a day. I probably should not be doing that.. and (b) it is completely acceptable to eat for breakfast even though it really is just cake with no frosting. Both great things in my book.

While coffee cake itself has roots going back to 17th-century Germany, Scandinavia, France, and the Netherlands because of the people’s desire to much on sweet yeast bread to compliment their bitter coffee, the aluminum bundt pan was trademarked in 1950 in Minnesota! The pans didn’t do very well until 1966 when Pillsbury sponsored a bake-off in which a bundt cake won second place, causing a run on the pans. They even out sold Jello molds! In the 60s no less!

Coffee Cake

Streusel Filling

– 2 tbsp unsalted butter at room temperature

– 3 tbsp all-purpose flour

– 1/3 cup golden brown sugar

– 1 1/2 tsp cinnamon

– 3/4 cup chopped walnuts or pecans, optional


– 2 1/2 cups all-purpose flour

– 2 tsp baking powder

– 1/2 tsp baking soda

– 1/4 tsp salt

– 3/4 cup unsalted butter at room temperature

– 1 1/4 cups granulated sugar

– 4 eggs

– 1 tsp vanilla extract

– 1 1/2 cups plain yogurt or sour cream

Preheat the oven to 350 degrees F. Butter and flour a 10 inch bundt pan.

For the filling: Using a fork combine the butter, flour, brown sugar, nuts, and cinnamon until crumbly. Set aside.

For the batter: In a bowl stir together the flour, baking soda, baking powder, and salt. Set aside. In a mixer, beat together the butter and sugar until creamy on medium low speed. Best in the eggs one at a time then stir in the vanilla. Add the dry ingredients alternatively with the yogurt until smooth.  Pour half of the batter into the pan then smooth the surface over with a spatula, the add half of the streusel topping. Pour the remaining batter over the top, then sprinkle the rest of the topping.  Bake 40-45 minutes, cool for 10 minutes, then turn out of the pan and cool completely. Slice into small pieces. Or giant pieces.


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