This month #BundtBakers are baking cakes with fruits and nuts! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month creative host is Shilpi of Simply Veggies.
I almost didn’t make it this month. Even with a lovely planner I wrote the reveal date on the wrong Thursday! I thought I had an extra week to make my cake. That’s why you’re seeing an almost repeat recipe this week. I posted a beautiful Cherry Coffee Cake on Monday. I would have scheduled that post for later had I realized I’d be making another coffee cake for #BundtBakers. Originally I planned on a Blueberry Almond Cake I found in the latest edition of Food Network Magazine. Upon further investigation of the recipe I realized it wasn’t easily transferred to a bundt pan. I also didn’t have all of the ingredients needed. But I did have everything I needed for another coffee cake.
While I used my usual coffee cake recipe, I changed up the topping and made a walnut streusel. I don’t know if it’s the streusel or the magic of a bundt pan but this cake turned out differently. And it’s fantastic! It reminds me of the store bought coffee cakes my grandmother would buy to have at the lake.
I wasn’t sure how to put the streusel on the bundt because putting it on top of the batter like I normally do would mean it’s on the bottom. I took a risk and put it into the pan first. But I still had extra streusel left over so I put it on top/bottom too. Turned out beautifully, now every bite has some streusel!
Instead of using a large bundt pan I used my Bundt Duet Pan, now Stuart and I each get our own cake! If you don’t have smaller bundt pans feel free to use an 8×8″ cake pan and bake 65 minutes. If you try this in a regular bundt pan let me know if there’s enough batter to fill out the pan! I’d also suggest cooking 60-65 minutes.
Blueberry Cherry Coffee Cake with Walnut Streusel
Ingredients for streusel:
- 1/4 C toasted walnuts (I used this method)
- 1/2 C flour
- 1/4 C dark brown sugar
- 1/2 stick cold butter, cubed
Ingredients for cake:
- 2 C flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 stick butter, at room temperature
- 1 C sugar
- 2 eggs
- 2 tsp vanilla paste (I used Nielsen-Massey)
- 1 C Greek yogurt (I used Stonyfield Organic)
- 1/2 C pitted and chopped fresh cherries
- 1/2 C fresh blueberries
- Make the streusel: Place toasted walnuts, flour, brown sugar, and a pinch of salt in a food processor. Pulse a couple of times. Add the cold cubed butter and pulse until a fine crumb is reached. Set aside.
- Preheat oven to 350 degrees F. Heavily grease two 2.5 C bundts.
- Make the cake: In a large bowl whisk together 2 C flour, baking powder, baking soda, and salt.
- In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla paste.
- Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of yogurt. Add another third of the dry ingredients. Once combined add the last 1/2 C of yogurt. Add in the final third of the dry ingredients.
- Assemble the cake: Divide half of the streusel between the two bundts. Divide half of the cake batter in the prepared pans. Evenly distribute the blueberries and cherries, top with remaining batter, and the rest of the streusel.
- Bake for 40-45 minutes, or until a knife comes out cleanly.
- Allow cake to cool in the pan before turning out.
*The streusel recipe is adapted from http://www.keyingredient.com/recipes/2947/walnut-streusel-topping/?locale=en_US*
You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
And don’t forget to take a peek at what other talented bakers have baked this month:
Almond Rhubarb Bundt Cake from Wendy at A Day in the Life on the Farm
Aloha Bundt Cake from Olivia at Liv for Cake
Apple Pecan Bundt Cake from Bea and Mara at I Love Bundt Cakes
Apricot-Almond Bundt Cake from Cali at Cali’s Cuisine
Banana Peanut Butter Bundt Cake from Jana at Jenny and Sweets
Banana Monkey Bundt Cake from Los Chatos Chefs at Los Chatos Chefs
Banana Pecan Bundt with Bananas Foster Frosting from Stacy at Food Lust People Love
Banana Split Bundt Cake from Andrea at Adventures in All Things Food
Cherry and Almond Bundt Cake from Lara at Tartacadabra
Cherry and Nuts Bundt Cake from Diego at La Mejor Manera de Hacer
Cherry and Sliced Almond Mini Bundt Cakes from Teri at The Freshman Cook
Cherry Pistachio and Honey Bundt Cake from Ethel at eating in instead
Cinnamon Raisin Coffee Cake from Vonnie at My Catholic Kitchen
Eggless Mango Almond Bundt Cake from Shilpi at Simply Veggies
Generra Bundt Cake from Kelly at Passion Kneaded
Lemon Lime Pistachio Bundt Cake from Rocío at kidsandchic
Orange and Pecan Cake with Dark Chocolate Ganache from Deepti at Baking Yummies
Orange Blossom Honey Nut and Blueberry Cake from Anshie at Spice Roots
Peach and Pecan Bundt from Catherine at Living The Gourmet
Peach Coffee Cake from Julie at Eat, Drink, Be Mighty
Pineapple-Pecan Bundt Cake from Kathya at Basic N Delicious
Pineapple Sundae Bundt Cake from Colleen at Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
Pomegranate and Pistachio Kugelhopf from Laura at Baking in Pyjamas
Roasted Banana and Black Walnut Bundt Cake from Terri at Our Good Life
Summer Fig Bundt from Margaret at Tea and Scones
Vegan Orange Ripple Rhubarb Cake with Pistachio Sauce from June at How to Philosophize with Cake
34 thoughts on “#BundtBakers: Fruit and Nuts”
This sounds and looks delicious!!
Love those cherries peeking through! Blueberries and cherries sound like a great combination for that nice, fluffy crumb. 🙂
Blueberries and Cherries have been my go to snack right now. 🙂
Wow, this looks so amazing!!! I love the streusel on the top/bottom, I bet it made for a great texture contrast. And that pop of cherries/blueberries… stunning!
Thank you so much Olivia! I’m so happy it turned out as beautifully as it tastes.
Mmm that sounds delicious! love the fresh berries in the filling 🙂
Thanks! This might be my favorite version of my coffee cake yet.
Beautiful Bundt…. Thanks for participating..
Thanks for hosting!
I like how you’ve used both blueberries and cherries, what a delicious pairing. Laura@ Baking in Pyjamas
Thank you. They’re my favorite summer snack right now.
Love the great textures in this cake. Delicious combo of fruits too.
Similar recipes are absolutely okay especially when they look as delicious as this!
Hehe, thanks, Wendy!
Very nicely done! The ripple of fruit looks perfect and the topping looks scrumptious. Delish!
This looks like a wonderful idea for breakfast. There’s nothing better than cake for breakfast!
I quite agree. Although this particular one has been my bed time snack. 😉
can I make one larger bundt cake?
You should be able to, I haven’t tried it. You’ll need to increase the baking time to 60-65 minutes. (Alternatively you can use an 8×8 pan and put all of the streusel on the top of the batter, again for 65 min.)
Looks and sounds really delicious!! Love the walnut streusel, certainly going to try that too 🙂
Thank you. Enjoy!
Love blueberries in lots of baked goods but have never used them as a filler in a bundt! Great idea. Looks wonderful!
It did remind me of a muffin!
What gorgeous photos! That cake is making me drool- especially that streusel!
I’ve always wondered if streusel would work. I can’t wait to try this! Beautiful!
Me too! I’m so glad it did. 🙂
Blueberries and cherries are a wonderful idea! This cake looks and sounds delightful. xo, Catherine
Thank you. Summer at its best. 🙂
Blueberry and streusel….yum count me in please!