coffee bundt cake
  • Cooking Time: 50
  • Servings: 12
  • Preparation Time: 30
  • Streusel
  • ½ cup brown sugar
  • 1 tablespoon cinnamon
  • ½ cup finely chopped walnuts
  • Cake
  • 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
  1. Preheat oven to 350 F and butter and flour a 7 or 9 inch bundt pan.
  2. Make streusel: combine brown sugar, cinnamon and nuts. Set aside.
  3. 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.
  4. In a separate bowl. combine yogurt and baking soda. In a third bowl. sift together flour, baking powder and salt.
  5. Beat flour mixture into butter-egg mixture alternating with yogurt, starting and ending with dry ingredients. Spoon one third of batter into bundt pan.
  6. 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.
  7. 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.