This coffee cake is deliciously moist and fluffy, topped with a walnut and chocolate streusel. The perfect way to wake up on a cool winter morning.
Wake up to the most delicious coffee cake. This recipe is super simple and comes together in a little over an hour. It’s perfect for a Saturday morning or a Sunday brunch!
Here’s what I like about it. I swapped the commonly used sour cream for full fat greek yogurt. It makes it a little softer and I think it’s generally healthier, especially if you’re buying high quality, organic yogurt.
The chocolate streusel is unexpected, as most coffee cakes have cinnamon! It also has 3 layers of streusel – top, middle swirl, and bottom. It’s not overpowering, just distributed differently so it has great balance.
This recipe is for sure a crowd-pleaser, and it works as breakfast or midday snack. It’s very “hygge” – a term Nordics use to define that feeling of warm coziness.
So, whether you’re freezing right now or in the middle of summer, this coffee bundt cake will become your new favorite. It’s delicious, easy and season-less.
If you love it, share your creations with me using the #yogaofcooking! I’d love to share it with my followers on my instagram.
Recipe adapted from Bon Appetit