A cinnamon coffee cake that doubles as breakfast and dessert! This Streusel Bundt Coffee Cake will win you over with its layers of cinnamon sugar and creamy vanilla icing.
2-3tablespoonsof heavy creammilk may be used as well
½teaspoonof vanilla extract
Dash of salt
Instructions
Preheat oven to 350° F. Grease a bundt or 9 x 13 pan.
In a large mixing bowl, blend all cake ingredients for 2 minutes.
Pour half of the cake batter into the pan. Combine streusel ingredients in a small bowl. Sprinkle half of the streusel mixture on top of the cake batter layer. Pour the other half of the cake batter into the pan and spread it evenly to cover the first layer. Sprinkle the remaining streusel mixture on top.
Bake about 35 minutes or until an inserted toothpick or knife comes out clean.
Once the cake has completely cooled, turn out onto a large cake plate or serving platter.
In a small bowl, combine all ingredients for vanilla icing and drizzle over the top of the cake.
Notes
This coffee cake keeps well covered for several days, staying moist and tender!
It also freezes well whole OR sliced into individual portions. Let thaw at room temperature before serving.