Coffee-Streusel Bundt Cake
"Can you really have too much of a good thing when it comes to the combination of coffee and cake? Here, we’ve created a lighter but still moist and rich Bundt cake, added a ribbon of hazelnut-coffee streusel inside and a drizzle of coffee glaze on top. To say it tastes great with a good cup of coffee is an understatement. Recipe by Joyce Hendley for EatingWell. Make Ahead Tip: Equipment: 10-cup Bundt pan or tube pan..."
INGREDIENTS
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For Streusel Filling:
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3 tablespoons all-purpose flour
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3 tablespoons dark brown sugar
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3 tablespoons chopped hazelnuts
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2 tablespoons instant espresso powder (see Notes)
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1 tablespoon butter, melted
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For Cake:
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1 1/2 cups white whole-wheat flour (see Notes)
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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1 1/2 cups reduced-fat sour cream or low-fat plain yogurt
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1 teaspoon vanilla extract
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4 tablespoons unsalted butter, softened
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1/4 cup canola oil
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2 cups granulated sugar
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2 large eggs
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2 large egg whites
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For Glaze:
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1/2 cup packed confectioners’ sugar
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1 teaspoon instant espresso powder mixed with 2 tablespoons hot water or 2 tablespoons brewed coffee
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1 tablespoon chopped hazelnuts for garnish
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Notes: Look for instant espresso powder near the other instant coffee in well-stocked supermarkets. White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular w
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