Put a little spring in everyone’s step with this sour cream coffee bundt cake featuring a hint of coffee. That’s right; there is coffee in the cake! Coffee cakes usually don’t contain coffee. The name more often refers to how it is to be eaten – with a cup of coffee. This recipe is layered with a crisp, crunchy, melt-in-your-mouth streusel, then topped with an icing made with powdered sugar and coffee’s perfect mate, Coffee-mate.
I have made this coffee cake many, many times. It’s perfect for casual entertaining. To boost fiber, you can replace the all-purpose flour with white whole-wheat flour (this is my favorite way to make it) or you replace half the all-purpose flour with whole-wheat flour. As for the icing, use your favorite flavor of Coffee-mate. I like to use fat free French Vanilla or Italian Sweet Crème.
Check out the video below, showing you exactly how to make this iced coffee bundt cake.
Ingredients for 14 servings:
- Nonstick cooking spray
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1 1/2 cups light sour cream
- 2 teaspoons NESCAFÉ TASTER’S CHOICE House Blend 100% Pure Instant Coffee Granules
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 2 tablespoons butter, chilled and cut into small pieces
- 1/2 cup chopped pecans
- 3/4 cup powdered sugar
- 2 tablespoons plus 1 teaspoon any flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
Directions for cake:
Adjust oven rack to lowest position. Preheat oven to 350° F. Coat a 12-cup Bundt pan with nonstick cooking spray.
Combine 2 1/4 cups flour, baking powder, baking soda and salt in large bowl; stir to combine. Set aside.
Beat granulated sugar and 3/4 cup butter in large mixer bowl until well blended. Beat in eggs one at a time, beating well after each addition. Dissolve coffee granules in vanilla extract; add to batter along with 1/3 of sour cream. Gradually beat in 1/3 of flour mixture alternately with sour cream until all flour and sour cream are mixed in.
For crumb layer:
Combine brown sugar, 2 tablespoons flour and cinnamon in medium bowl; cut in 2 tablespoons butter with pastry blender or two knives until mixture resembles coarse meal. Stir in pecans.
Spoon half of batter into prepared pan, shown above.
Top with half of crumb mixture.
Spoon remaining batter over crumb mixture; smooth down top (see photo above).
Sprinkle with remaining crumb mixture.
Bake for 50 minutes or until wooden pick inserted in cake comes out clean. Cool completely in pan on wire rack.
Invert onto serving plate. An easy way to do this is to put the serving plate on top of the bundt pan; invert then shake gently to loosen, as shown above.
Mix together powdered sugar and Coffee-mate until it forms a thick but pourable consistency.
Drizzle with icing, as shown above. Use a serrated knife for easy cutting. If you happen to have any leftovers, store in an airtight container at room temperature up to 3 days.
Check back soon for more delicious recipes!
Related coffee cake recipes:
Lemon Blueberry Bundt Cake
Chocolate Streusel Coffee Cake