We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Cinnamon- Coffee Bundt Cake
Holiday 2004
This moist and delicious cake is the perfect antidote to the stress of Christmas. Cut a slice, serve with coffee or tea and relax.
Makes one 9-inch (23-cm) cake
Streusel
½ cup (125 mL) brown sugar
1 tbsp (15 mL) cinnamon
½ cup (125 mL) finely chopped pecans
Cake
1 cup (250 mL) butter, at room temperature
1 cup (250 mL) granulated sugar
2 eggs, beaten
1 tsp (5 mL) vanilla
1 cup (250 mL) yogurt
1 tsp (5 mL) baking soda
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
½ tsp (2 mL) salt
Icing sugar for sprinkling
1. Preheat the oven to 350ºF (180ºC).
2. Butter and flour a 9-inch (23-cm) bundt pan. To make streusel, combine brown sugar and cinnamon and nuts. Reserve.
3. In a large bowl with an electric mixer, cream butter then add sugar and beat until light and fluffy. Add eggs slowly, beating all the time. Beat in vanilla.
4. In a separate bowl, combine yogurt and baking soda. In a third bowl, sift together flour, baking powder and salt.
5. Beat flour mixture into butter mixture alternating with yogurt, starting and ending with dry ingredients. Spoon half of batter into bundt pan.
6. Sprinkle half of streusel over batter. Cover with remaining batter. Sprinkle with remaining streusel. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean.
7. Cool in pan. Turn onto serving platter and sprinkle with icing sugar.
Makes one 9-inch (23-cm) cake
