ICING BUNDT CAKE RECIPES

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CINNAMON STREUSEL COFFEE BUNDT CAKE | BAKED BY RACHEL



Cinnamon Streusel Coffee Bundt Cake | Baked by Rachel image

A moist cinnamon coffee bundt cake with a thick streusel topping.

Provided by Rachel

Categories     Breakfast

Total Time 65 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 10

Number Of Ingredients 18

1/4 C light brown sugar
1/8 tsp salt
6 Tbsp all purpose flour
1/2 tsp cinnamon
3 Tbsp unsalted butter (melted)
1/2 C light brown sugar
1 tsp cinnamon
5 Tbsp unsalted buter (softened)
3/4 C granulated sugar
1 large egg
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
6 Tbsp sour cream
1 C all purpose flour
1 C powdered sugar
1 1/2 Tbsp milk

Steps:

  • Preheat oven to 350°F. Lightly grease an 8-inch bundt pan. *(See notes)
  • In a medium bowl, combine topping ingredients with a fork until crumbly. Break up any large pieces. Set aside.
  • In a small bowl, combine filling ingredients. Set aside.
  • In the bowl of a stand mixer, cream together butter and sugar. Mix in egg and vanilla until smooth. Add remaining dry ingredients, mixing until combined. Finally, add sour cream, mixing until all ingredients are incorporated and no streaks remain. Scrape bowl as needed.
  • Divide batter between two bowls, roughly 6 large scoops per bowl.
  • Scatter topping ingredients into the bottom of the bundt pan. Carefully spread out half of the batter over streusel topping. Sprinkle with brown sugar filling and top off with remaining batter.
  • Bake for 50-55 minutes or until dark and a toothpick inserted comes out clean.
  • Invert onto a wire rack to cool completely.
  • In a small bowl, whisk together powdered sugar and milk. Drizzle over cooled cake. Slice with a sharp knife and serve. Store leftovers in an airtight container.

CINNAMON STREUSEL COFFEE BUNDT CAKE | BAKED BY RACHEL



Cinnamon Streusel Coffee Bundt Cake | Baked by Rachel image

A moist cinnamon coffee bundt cake with a thick streusel topping.

Provided by Rachel

Categories     Breakfast

Total Time 65 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 10

Number Of Ingredients 18

1/4 C light brown sugar
1/8 tsp salt
6 Tbsp all purpose flour
1/2 tsp cinnamon
3 Tbsp unsalted butter (melted)
1/2 C light brown sugar
1 tsp cinnamon
5 Tbsp unsalted buter (softened)
3/4 C granulated sugar
1 large egg
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
6 Tbsp sour cream
1 C all purpose flour
1 C powdered sugar
1 1/2 Tbsp milk

Steps:

  • Preheat oven to 350°F. Lightly grease an 8-inch bundt pan. *(See notes)
  • In a medium bowl, combine topping ingredients with a fork until crumbly. Break up any large pieces. Set aside.
  • In a small bowl, combine filling ingredients. Set aside.
  • In the bowl of a stand mixer, cream together butter and sugar. Mix in egg and vanilla until smooth. Add remaining dry ingredients, mixing until combined. Finally, add sour cream, mixing until all ingredients are incorporated and no streaks remain. Scrape bowl as needed.
  • Divide batter between two bowls, roughly 6 large scoops per bowl.
  • Scatter topping ingredients into the bottom of the bundt pan. Carefully spread out half of the batter over streusel topping. Sprinkle with brown sugar filling and top off with remaining batter.
  • Bake for 50-55 minutes or until dark and a toothpick inserted comes out clean.
  • Invert onto a wire rack to cool completely.
  • In a small bowl, whisk together powdered sugar and milk. Drizzle over cooled cake. Slice with a sharp knife and serve. Store leftovers in an airtight container.

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