Cinnamon Streusel Coffee Bundt Cake

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3/4 cup Brown sugar, light
  • 1 1/2 tsp Cinnamon
  • 22 tbsp Flour
  • 3/4 cup Granulated sugar
  • 1 cup Powdered sugar
  • 3/8 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 1/2 tbsp Milk
  • 6 tbsp Sour cream

• Other

  • 5 Tbsp unsalted buter, softened

Found on bakedbyrachel.com

Description

Ingredients

• 1/4C light brown sugar
• 1/8 tsp salt
• 6 Tbsp all purpose flour
• 1/2 tsp cinnamon
• 3 Tbsp unsalted butter, melted
• 1/2C light brown sugar
• 1 tsp cinnamon
• 5 Tbsp unsalted buter, softened
• 3/4C granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 6 Tbsp sour cream
• 1C all purpose flour
• 1C powdered sugar
• 1 1/2 Tbsp milk

Directions

• Preheat oven to 350°F. Lightly grease an 8-inch bundt pan. In a medium bowl, combine topping ingredients with a fork until crumbly. Break up any large pieces. Set aside. In a small bowl, combine filling ingredients. Set aside. In the bowl of a stand mixer, cream together butter and sugar. Mix in egg and vanilla until smooth. Add remaining dry ingredients, mixing until combined. Finally, add sour cream, mixing until all ingredients are incorporated and no streaks remain. Scrape bowl as needed. Divide batter between two bowls, roughly 6 large scoops per bowl. Scatter topping ingredients into the bottom of the bundt pan. Carefully spread out half of the batter over streusel topping. Sprinkle with brown sugar filling and top off with remaining batter. Bake for 50-55 minutes or until dark and a toothpick inserted comes out clean. Invert onto a wire rack to cool completely. In a small bowl, whisk together powdered sugar and milk. Drizzle over cooled cake. Slice with a sharp knife and serve. Store leftovers in an airtight container.