A soft and aromatic coffee bundt cake, with a crunchy surface thanks to the hazelnut crumble: the perfect cake for coffee and homemade dessert lovers.
Made with 0% Greek yogurt, brown sugar, and corn starch, this fall dessert is tall, soft, and slightly moist inside, with the crunchy surprise of the topping. Ideal for breakfast, a special snack, or as a dessert after dinner, accompanied by a steaming cup of espresso.
The aroma that fills the kitchen while it bakes will bring a warm and cozy note, typical of autumn days.
It’s a recipe that can be made without much effort and doesn’t require complex ingredients: you probably have everything in your pantry already. The uniqueness lies in the contrast of textures, a touch that makes this bundt cake stand out from the usual coffee desserts.
Despite the addition of the crumble, the inside remains moist yet light, perfect even for those who don’t like overly sweet desserts. The brown sugar gives a more rustic taste, which perfectly complements the coffee and hazelnuts.
READ TIPS AND FAQ AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Father's Day
Ingredients
- 3 eggs
- 2/3 cup brown sugar
- 3/4 cup Type 1 flour (or all-purpose flour)
- 3/4 cup corn starch
- 2/3 cup 0% fat Greek yogurt
- 1/3 cup rice oil (or mild seed oil)
- 1/4 cup coffee (from a moka pot)
- 1/2 cup whole peeled hazelnuts
- Half packet baking powder
- 1/3 cup Type 1 flour (or all-purpose flour)
- 1/3 cup hazelnuts
- 2 tbsp brown sugar
- 2 tbsp rice oil (or mild seed oil)
Tools
- Electric Whisks
- Food Processor
- Cake Pan
Steps
Use eggs and yogurt at room temperature. Preheat the oven to 340°F.
Whip the sugar and eggs with electric whisks until the mixture forms ribbons. (If the eggs are at room temperature, it will take about 3 minutes).
Add the yogurt and mix gently.
Pour in the oil and the coffee, cold but not from the fridge.
Add the sifted powders and baking powder to the mixture. Finish the batter with the previously coarsely chopped hazelnuts.
In a small bowl, mix the ingredients for the crumble with a fork or fingertips to obtain crumbs.
Grease the cake pan, pour in the batter, and decorate the surface with the crumble. Bake in the preheated oven at 340°F for about 40 minutes (check with a toothpick). Once out of the oven, let the bundt cake cool slightly, then remove from the pan and serve on a serving plate.
Storage
Keep it in the pantry for 4/5 days; it may lose some softness, but warming the slice for a few seconds in the microwave restores its softness. It can also be frozen in slices and warmed in the microwave when ready to enjoy.
Useful Tips
You can prepare the crumble in advance and store it in the fridge, ready to sprinkle over the batter before baking.
If you prefer, you can replace the hazelnuts with walnuts or almonds, keeping the same quantity.
For a stronger flavor, add a teaspoon of instant coffee to the batter, in addition to the espresso.
FAQ (Questions and Answers)
Can I use decaffeinated coffee?
Yes, the bundt cake will be perfect for children’s snacks or for those who wish to avoid caffeine.
I don’t have Greek yogurt, what can I use?
You can replace it with plain or vanilla yogurt, keeping the same quantity.
Is it possible to make it without crumble?
Of course: you will have a more classic and smooth bundt cake, excellent for glazing with powdered sugar.
Is a 9-inch pan okay?
Yes, but the cake will be slightly lower. For a more dramatic effect, a 7-8 inch pan is better.
