Cinnamon Streusel Coffee Bundt Cake
An easy and flavorful recipe for a moist cinnamon coffee bundt cake with a thick streusel topping. The perfect addition to any breakfast or brunch menu.
I started off the day confused and searching for a bottle of orange juice. A bottle of juice that I not only had proof I purchased but was also 99% sure it made it into the car and brought into the house. But where was it, was the question. I searched high and low. There’s no way it could have been thrown out, surely that amount of added weight would have been noticeable. Clearly someone had put it some place because if I had put it anywhere it would have been in the fridge, or maybe the pantry cabinet because… mom brain happens, but so far not with things like that. So far anyway.
I gave up.
Then I decided to check one last place on a whim. The shoe cabinet. No, seriously. I hid something there other day and it seemed to make sense that someone might have done the same. That someone was my youngest. Sure enough, the juice was there. A troublemaker in the making.
Every since I visited Julie, I’ve been craving coffee cake. Not just any coffee cake, but super moist slices of coffee cake with big swirls of cinnamon and of course a crunchy top. I’m all for squares pieces from a traditional cake pan version but I wanted a slice, like the many slices I had from Starbucks on my visit. Seriously, that stuff was just so good. I could live off of it. Thankfully the Starbucks around here aren’t super convenient or I’d be going there too much. i.e. at really awful lights or just generally far away… and I don’t mean like 2 blocks away kind of far, but 20-30 minutes. Seriously.
Anyway… after months thinking about those gloriously moist and flavorful slices, and even weeks after planning it out, I finally got around to making it. It was completely worth the wait. And now I want more. Because it’s all gone.
This cinnamon coffee bundt cake is everything I was hoping it would be. Tender and moist cake with a thick cinnamon layer in the center, topped off (or bottomed off depending on how you look at it… top of the cake, bottom of the pan) with a thick brown sugar-cinnamon streusel, and finished off with a sweet vanilla icing.
Breakfast, brunch, snack or even dessert… it’s perfect.
And I promise, the entire family will love it. You may find they’ll even be wanting seconds. I know my girls were all but begging for more, they enjoyed it so much! So be sure to add this tasty coffee bundt cake to your menu plans!
Yield: Makes 1: 8" bundt cake
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Cinnamon Streusel Coffee Bundt Cake
A moist cinnamon coffee bundt cake with a thick streusel topping.
- 1/4C light brown sugar
- 1/8 tsp salt
- 6 Tbsp all purpose flour
- 1/2 tsp cinnamon
- 3 Tbsp unsalted butter, melted
- 1/2C light brown sugar
- 1 tsp cinnamon
- 5 Tbsp unsalted buter, softened
- 3/4C granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 6 Tbsp sour cream
- 1C all purpose flour
- 1C powdered sugar
- 1 1/2 Tbsp milk
- Preheat oven to 350°F. Lightly grease an 8-inch bundt pan.
- 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.
*This recipe is written for an 8-inch (6 cup) bundt pan. Measure your pan before beginning. Double ingredients for a 10-inch (12 cup) bundt pan.
Baked by Rachel original
More breakfast recipes:
Maple bacon donuts
Overnight apple gingerbread cinnamon rolls
Apple pumpkin gingerbread muffins
Banana cinnamon waffles
Lemon blueberry waffles
Perfect breakfast potatoes
Brown sugar apple cinnamon bundt cake with caramel icing
Apple pie French toast casserole
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