Best Bundt Coffee Cake
This Bundt coffee cake features a rich, moist texture and a crunchy streusel topping. Perfect for any coffee break or casual get-together.
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter or vegan butter
- 2 large eggs or egg substitute
- 1 teaspoon vanilla extract
- 1 cup sour cream or dairy-free yogurt
- For the Streusel Topping:
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter or vegan butter
Instructions
- Preheat your oven to 350°F (175°C) and grease your Bundt pan.
- In one bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream sugar and butter until light and fluffy.
- Add eggs, vanilla, and sour cream to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine streusel topping ingredients and mix until crumbly.
- Pour half of the batter into the Bundt pan and sprinkle half of the streusel topping.
- Add the remaining batter and top with the rest of the streusel.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then remove from the pan and transfer to a cooling rack.
Notes
Nutritional Values (Per Serving):
- Calories: 280
- Total Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving):
- Calcium: 4%
- Iron: 6%
- Vitamin A: 8%
- Magnesium: 3%
- Potassium: 3%
Additional Notes/Tips to Enhance the Flavor
- Add chopped nuts (pecans or walnuts) to the streusel for extra crunch.
- Drizzle with a simple glaze for an extra touch of sweetness.
- If you’re feeling adventurous, add chocolate chips to the batter.
- Use full-fat sour cream for a richer, more indulgent flavor.
- Let the cake cool completely before slicing for perfect pieces.