No fuss, easy to mix up, and SO DELICIOUS! Perfect for all the upcoming spring holidays!
Prep time: PT30M
Cook time: PT50M
Total time: PT80M
Rating
4.22 stars (556 reviews)
Ingredients
1 stick (8 tablespoons) salted butter, at room temperature
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 cup plain Greek yogurt or sour cream
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon kosher salt
1/2 cup brewed coffee
1/2 cup packed brown sugar
2 teaspoons cinnamon
3/4 cup all-purpose flour
6 tablespoons cold butter, grated
6 ounces cream cheese, at room temperature
1 1/4 cups powdered sugar
2-3 tablespoons whole milk
1/2 teaspoon vanilla extract
1-3 teaspoons instant coffee, to your taste
Steps
1. Preheat the oven to 350° F. Butter a 9-inch bundt pan.2. In a large mixing bowl, beat together the butter and brown sugar until combined. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, cinnamon, cardamom, and salt. Slowly mix in the coffee until just combined, being careful not to overmix. 3. To make the streusel. In a small bowl, combine 1/4 cup brown sugar and 1 teaspoon cinnamon. In a medium bowl, combine the flour, 1/4 cup brown sugar, and 1 teaspoon cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.4. Spoon half the batter into the prepared pan. Sprinkle the cinnamon sugar evenly over the batter. Then, gently dollop the warmed cream cheese over the batter and spread in an even layer. Spoon the remaining batter over the cream cheese in an even layer. Top evenly with the buttery streusel mix. 5. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let cool 30 minutes and then invert the cake onto a plate, flipping it back upright onto a serving plate. 6. To make the glaze, whisk together the powdered sugar, milk, vanilla, and coffee powder. Add a pinch of flaky sea salt. Drizzle the glaze evenly over the cake and let set 10 minutes. Serve the cake slightly warm or at room temperature. Keep cake stored, covered in the fridge.
Nutitrion
Serving Size: 1 serving
Calories: 445 kcal
Reviews
Kathy on 2025-12-17 (5 stars): Hi Tieghan, made this for a Xmas party and it was a huge hit!! Delish! Can't wait to make it again.
Kathy
Mary Anderson on 2025-11-11 (4 stars): I don’t think the ingredients list includes the ingredients for the cinnamon sugar. And the cream cheese should not be listed with the streusel ingredients. Could you please correct this in the recipe. Thank you.
Darcy on 2025-05-06 (1 stars): Had this recipe printed out for ages and I was SO excited to make it. But the printed recipe instructions are BOOGUS. The ingredients for streussel is to make THREE DIFFERENT PARTS. Why would you not at least put (diveded) after the ingredient? That's just standard form! So of course I measured everything together and then mixed it.
Very upsetting. I'm sure I'll end up with something delicious, it's butter and sugar after all. But I'm burnt by your recipes and won't be recommending them to anyone until they at least know how to write out instructions properly. Sheesh.
Loretta Ricciardi on 2025-04-21 (5 stars): Just made this for Easter brunch and it was a huge hit! A few suggestions: use whipped cream cheese as it is softer than regular. I just dolloped spoonfulls on top of the batter as and it is not easy to spread. Also, I would do brewed coffee instead of coffee granules for the icing.
I will definitley be making this again!
