Let’s make a delicious Coffee Cake Bundt with Streusel! This recipe is one of my absolute favorites because it’s so easy to put together and always a crowd-pleaser. The moist cake paired with the crunchy streusel topping is simply irresistible.
Why You Will Love This Recipe
This Coffee Cake Bundt with Streusel is special for so many reasons. First, it’s incredibly moist, thanks to the addition of sour cream in the batter. The streusel topping adds a delightful crunch and a sweet, buttery flavor that complements the coffee cake perfectly. Plus, using a Bundt pan makes it look impressive with minimal effort. It’s the ideal treat for breakfast, brunch, or a sweet afternoon snack. This homemade coffee cake is also surprisingly easy to customize – you can add nuts, chocolate chips, or even a swirl of fruit preserves for an extra touch of flavor.
Ingredients
For the Streusel Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
For the Coffee Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Step-by-Step Instructions
1. Make the Streusel Topping:
In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place the streusel in the refrigerator while you prepare the cake batter.
2. Preheat and Prepare the Bundt Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly. Make sure to get into all the nooks and crannies to prevent the cake from sticking.
3. Combine Dry Ingredients:
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed in the batter.
4. Cream Butter and Sugar:
In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is important for creating a tender crumb.
5. Add Eggs and Vanilla:
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
6. Alternate Adding Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
7. Assemble the Cake:
Pour half of the batter into the prepared Bundt pan. Sprinkle half of the streusel topping evenly over the batter. Pour the remaining batter over the streusel, and then sprinkle the remaining streusel over the top.
8. Bake the Cake:
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Cool and Invert:
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Serving Suggestions
This Coffee Cake Bundt with Streusel is fantastic on its own, but it also pairs wonderfully with a few simple accompaniments. Serve it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
For a brunch spread, consider serving it alongside fresh fruit, yogurt, and maybe even some savory breakfast items like scrambled eggs or bacon. The sweetness of the cake complements the saltiness of the bacon beautifully.
The presentation of this cake is naturally beautiful thanks to the Bundt pan. You can dust it with powdered sugar for an extra touch of elegance. It’s perfect for special occasions like birthdays, holidays, or just a weekend treat. A slice of this homemade coffee cake and a cup of coffee is the perfect way to start the day.
Storage and Reheating
To store any leftover Coffee Cake Bundt with Streusel, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week.
To reheat, you can warm individual slices in the microwave for about 15-20 seconds. Alternatively, you can reheat the entire cake in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. This will help retain its moisture and flavor.
Key Details
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Servings: 12-16 slices
- Equipment: 10-inch Bundt pan, mixing bowls, electric mixer, wire rack
Coffee Cake Bundt with Streusel
Ingredients
- **For the Streusel Topping:**
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup 1 stick cold unsalted butter, cut into cubes
- **For the Coffee Cake:**
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Instructions
- **1. Make the Streusel Topping:** In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place the streusel in the refrigerator while you prepare the cake batter.
- **2. Preheat and Prepare the Bundt Pan:** Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly. Make sure to get into all the nooks and crannies to prevent the cake from sticking.
- **3. Combine Dry Ingredients:** In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed in the batter.
- **4. Cream Butter and Sugar:** In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is important for creating a tender crumb.
- **5. Add Eggs and Vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- **6. Alternate Adding Dry and Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
- **7. Assemble the Cake:** Pour half of the batter into the prepared Bundt pan. Sprinkle half of the streusel topping evenly over the batter. Pour the remaining batter over the streusel, and then sprinkle the remaining streusel over the top.
- **8. Bake the Cake:** Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- **9. Cool and Invert:** Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
