Simple Mother’s Day Cakes: Coffee-Streusel Bundt Cake

Ingredients:

Streusel filling:

• 3 tablespoons all purpose flour
• 3 tablespoons dark brown sugar
• 3 tablespoons chopped hazelnuts or almonds
• 2 tablespoons instant espresso powder
• 1 tablespoon melted butter

Cake:

• 1 1/2 cups white whole-wheat flour
• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 11/2 cups reduced fat sour cream
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted softened butter
• 1/4 cup canola oil
• 2 cups granulated sugar
• 2 large eggs
• 2 large egg whites

Glaze:

• 1/2 cups confectioners’ sugar
• 1 teaspoon instant espresso powder mixed with 2 tablespoons hot water

Garnish with hazelnuts or almonds

Directions:

Preheat oven to 350

Coat a 10-cup Bundt pan with cooking spray.

To prepare streusel:
Combine 3 tablespoons of all-purpose flour, brown sugar and nuts, 2 tablespoons espresso powder and melted butter in a small bowl.

To prepare cake:
Whisk white-whole wheat flour, all purpose flour, baking powder, salt, baking soda in a medium bowl.

Stir sour cream and vanilla in a small bowl.

Beat butter, oil, and granulated sugar in a large mixing bowl with an electric mixer on medium, until well combined. Add egg and egg whites.

Add the dry ingredients then sour cream mixture and then add the rest of the dry ingredients. Beat on low after each addition.

Spoon half the batter into pan then add streusel and then the remaining batter.

Bake the cake about an hour. Cool for 15 minutes, and then turn over onto a wire rack to cool completely.

To prepare glaze:
Add confectioners’ sugar and 1-tablespoon espresso liquid into a bowl; add more liquid to thin glaze to desired consistency. Drizzle over cake.

Garnish with nuts.