4 1/2cups(560g)all-purpose flour, spooned and levelled
1teaspoon(5g)baking powder
1teaspoon(6g)baking soda
1/2teaspoon (5g)salt, reduce to a generous pinch if using salted butter
1cup(227g)unsalted butter, at room temperature
2cups(400g)white granulated sugar
4largeeggs, at room temperature
2cups(480ml)buttermilk, well-shaken, at room temperature
2teaspoonsvanilla extract
2teaspoonsfreshly brewed strong coffee
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Instructions
Preheat oven to 300F (non-convection). Grease and flour a 10-inch bundt pan.
For the streusel:
Mix all the streusel topping ingredients together in a medium bowl. Set aside.
For the cake:
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
Add the butter and sugar to a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment. Cream the butter and sugar together at medium speed until light and fluffy, about 2 minutes. Add the eggs two at a time, mixing well after each addition and scraping down the bowl as needed. Mix in the buttermilk, vanilla and coffee. Add the flour mixture to the batter and mix in on low speed just until combined.
Fill the baking pan halfway with the batter. Sprinkle with 2/3 of the streusel mixture (about 1 cup). Add the rest of the batter and smooth level. Top with the remaining streusel topping.
Bake in a preheated oven for 60-70 minutes, or until a tester inserted in the middle of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for exactly 10 minutes. Unmold the cake by placing a large plate or platter overtop of the pan and flipping over, rapping the baking pan if the cake doesn't fall out immediately. Allow to cool. Serve dusted with icing/confectioners' sugar, if desired.
Store cake well-wrapped at room temperature for about 3 days. For longer storage, wrap well and freeze up to 3 months.
Notes
Note 1: If you don't have graham crackers on hand, you could substitute crushed cookies or cereal, such as Digestive, vanilla wafers, Biscoff or crushed Corn Flakes, for example.My best tips for getting a bundt cake out of the pan perfectly!
Start with a very clean pan. Bits of cake hiding out in the ridges, nooks and crannies can cause sticking.
When it comes to greasing the bundt pan, you have a couple of options. I have always had good luck with Baking Spray (not cooking spray). Spray the pan generously with Baking Spray, but be sure to spray the pan right before adding the batter to the pan. If you spray too early, the spray will run down the sides and pool at the bottom. The bottom won’t stick, but the sides might! If you don’t have baking spray, brush with melted shortening or butter, then dust with flour.
Remove the cake from the bundt pan exactly 10 minutes after removing the cake from the oven. Leaving the bundt cake in the pan too long causes condensation to form, which causes sticking.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos, that you might find helpful.