Grandma's Coffee Bundt Cake
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Grandma's Coffee Bundt Cake
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A moist coffee bundt cake just like Grandma used to make with cinnamon streusel. An easy recipe made with yellow cake mix and pudding mix.
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Ingredients
For the Cake:
- 1 box yellow cake mix (my Grandma’s recipe calls for Duncan Hines. I’ve also used Betty Crocker with excellent results)
- 1 package vanilla instant pudding (4-serving, 3.9 ounce size box)
- ¾ cup milk
- ¾ cup water (my Grandma also suggests sherry or apricot juice)
- 4 large eggs at room temperature
- 1 teaspoon butter extract
- 1 teaspoon pure vanilla extract
For the Cinnamon Streusel:
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup finely chopped toasted pecans
For the Glaze:
- 1 cup powdered sugar sifted
- 2 tablespoons milk
- ½ teaspoon butter extract
- ½ teaspoon pure vanilla extract
Instructions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Grease and flour a large (10 or 12-cup) bundt pan and set aside.
- In a large mixing bowl, stir together the cake and pudding mixes. Add the milk and water and stir to combine. Beat in the eggs one at a time, combing well after each, then add the butter and vanilla extracts. Beat for 6 minutes at high speed.
- In a small bowl, stir together the streusel ingredients: granulated sugar, cinnamon, and pecans.
- Pour half of the batter into the prepared pan, sprinkle with all of the cinnamon-sugar mixture, then pour the remaining batter over the top.
- Bake the cake in the center of the oven until golden and a skewer inserted in the center comes out clean, 50 to 60 minutes. Set the pan on a wire rack and let cool for 8 minutes, then turn the cake out of the pan and let cool completely.
- To make the glaze, beat together the powdered sugar, milk, butter extract, and vanilla extract until smooth. Drizzle over the cooled cake. Slice and serve.
Notes
- TO STORE: Store leftover butter bundt coffee cake well-wrapped at room temperature for up to 1 week.
- TO FREEZE: Freeze bundt cake in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
Nutrition Information
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Serving
1(of 10)
Calories
367kcal
(18%)
Carbohydrates
71g
(24%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
67mg
(22%)
Sodium
473mg
(20%)
Potassium
107mg
(3%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
140IU
(3%)
Vitamin C
1mg
(1%)
Calcium
154mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1(of 10) | |
| Calories | 367kcal | 18% |
| Carbohydrates | 71g | 24% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 473mg | 20% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 154mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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