coffee bundt cake
½ cup brown sugar
1 tablespoon cinnamon
½ cup finely chopped walnuts
1 cup butter, at room temperature
1 cup granulated sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1 teaspoon butterscotch extract
1 cup plain yogurt
1 teaspoon baking soda
1 ¼ cups all-purpose flour
¾ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon salt
Confectioner's sugar for sprinkling on top
Preheat oven to 350 F and butter and flour a 7 or 9 inch bundt pan.
Make streusel: combine brown sugar, cinnamon and nuts. Set aside.
In a the bowl of a mixer, cream butter then add sugar and beat until light and fluffy. Add eggs slowly, beating well after each addition. Beat in vanilla and butterscotch extracts.
In a separate bowl. combine yogurt and baking soda. In a third bowl. sift together flour, baking powder and salt.
Beat flour mixture into butter-egg mixture alternating with yogurt, starting and ending with dry ingredients. Spoon one third of batter into bundt pan.
Sprinkle 1/3 of streusel over batter. Cover with another 1/3 of batter and sprinkle another 1/3 of streusel over that. Cover with remaining batter and sprinkle with remaining streusel.
Bake for 40 or 50 minutes in preheated oven or until a skewer inserted into the middle comes out clean. Cool in pan. Turn out onto a serving platter and sift confectioner's sugar over the top.