Coffee Bundt Cake
1/4 C. Brown Sugar
Pinch of Salt
6 T. Flour
1/2 t. Cinnamon
3 T. Butter, melted
1/2 C. Brown Sugar
2 t. Cinnamon
5 T. Butter, softened
3/4 C. Sugar
1 Egg, whisked
1 t. Vanilla
1/2 t. Baking Powder
1/4 t. Baking Soda
6 T. Sour Cream
1 C. Flour
1C. Powdered Sugar
1 1/2 T. Milk
Dash of Cinnamon
Preheat oven to 350°F. Lightly grease your bundt pan (8").
In a medium bowl, combine topping ingredients with a fork until crumbly.
In a small bowl, combine filling ingredients in a different bowl.
Cream together butter, sugar, egg and vanilla until smooth. Add remaining dry ingredients, mixing until combined. Finally, add sour cream & mix well.
Divide batter between two bowls.
Scatter topping ingredients into the bottom of the bundt pan. Carefully spread out half of the batter over streusel topping. Sprinkle with brown sugar filling and top off with remaining batter.
Bake for 50-55 minutes or until dark and a toothpick inserted comes out clean.
Invert onto a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, cinnamon and milk. Drizzle over cooled cake.
Slice with a sharp knife and serve.