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Cinnamon Coffee Bundt Cake

July 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!

20140616 Coffee Cake 02

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…

  1. Preheat your oven to 350 degrees. Lightly grease a Bundt pan with non-stick cooking spray.
  2. 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.
  3. Sprinkle the mixture evenly along the bottom of the Bundt pan.
  4. 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.
  5. In a medium mixing bowl, cream together 5 tablespoons of softened butter with the sugar.
  6. Mix in the egg and vanilla.
  7. Stir in the baking powder, baking soda and remaining 2 cups of flour.
  8. Mix in the yogurt or sour cream, whichever you decide to use.
  9. Spread half of the batter on top of the cinnamon-sugar mixture already in the pan.
  10. Sprinkle the cinnamon-chocolate chip mixture of the the batter.
  11. Top with the remaining batter.
  12. Bake for 45 to 50 minutes, or until a tester comes out clean.
  13. Allow to cool for 10 minutes before removing from pan. Allow to cool the rest of the way on a wire rack.
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