Cinnamon Coffee Bundt CakeJuly 6, 2014
I made this one morning while D was sleeping in late. It’s easy to pull together, and a slice is the perfect complement to a morning cup of coffee. I baked it in a Bundt pan, but this would be great in a 9×9 baking dish as well. Just use what you have on hand!
You will need:
- 1/4 c + 1/3 c brown sugar, divided
- Pinch of salt
- 2 c + 2 T whole wheat flour, divided
- 3 T old-fashioned oats
- 1 1/2 t cinnamon, divided
- 1/4 t nutmeg, scant
- 3 T unsalted butter, melted
- 10 T unsalted butter, softened
- 1 t instant coffee powder
- 1/2 c mini chocolate chips
- 1 1/2 c sugar
- 2 eggs, lightly beaten
- 2 t vanilla extract
- 1 t baking powder
- 1/2 t baking soda
- 8 oz light sour cream (or plain Greek yogurt)
Then you will…
- Preheat your oven to 350 degrees. Lightly grease a Bundt pan with non-stick cooking spray.
- In a small mixing bowl, combine together 1/4 cup of the brown sugar with a pinch of salt, 5 tablespoons of flour, the oats, 1/2 t cinnamon, nutmeg and the melted butter.
- Sprinkle the mixture evenly along the bottom of the Bundt pan.
- In another small mixing bowl, mix together 1/3 cup of the brown sugar with 1 teaspoon of the cinnamon, the instant coffee and the chocolate chips. Set aside.
- In a medium mixing bowl, cream together 5 tablespoons of softened butter with the sugar.
- Mix in the egg and vanilla.
- Stir in the baking powder, baking soda and remaining 2 cups of flour.
- Mix in the yogurt or sour cream, whichever you decide to use.
- Spread half of the batter on top of the cinnamon-sugar mixture already in the pan.
- Sprinkle the cinnamon-chocolate chip mixture of the the batter.
- Top with the remaining batter.
- Bake for 45 to 50 minutes, or until a tester comes out clean.
- Allow to cool for 10 minutes before removing from pan. Allow to cool the rest of the way on a wire rack.