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Banana-Almond Streusel Bundt® Cake
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Prep Time:
45 minutes
Cook Time:
70 minutes
Total Time:
130 minutes
Irresistible banana Bundt® cake with yogurt and almond streusel for ultimate moistness and flavor.
Ingredients:
  • 1 cup whole almonds
  • 0.25 cup butter, softened
  • 0.25 cup brown sugar
  • 0.25 cup all-purpose flour
  • 3 tablespoons white sugar
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 cup butter, at room temperature
  • 2 cups white sugar
  • 2 large eggs
  • 3 very ripe bananas, mashed
  • 1 cup plain yogurt
  • 0.5 cup confectioners' sugar
  • 2 tablespoons milk
  • 0.25 teaspoon vanilla extract
  • 1 pinch salt
Instructions:
  • In a heavy skillet over medium heat, toast almonds slowly, stirring often, until browned (3 to 5 minutes). Remove from heat and let cool for about 5 minutes before chopping into coarse pieces.
  • In a bowl, mix together butter, brown sugar, flour, white sugar, and cinnamon to make the streusel. Use a pastry blender to blend until crumbly. Gently fold in the almonds and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease and flour a fluted tube pan, such as a Bundt® pan.
  • Combine the flour, baking soda, and salt in a bowl, then set aside.
  • In a bowl, use an electric mixer to whip butter until fluffy. Incorporate sugar until fluffy. Mix in vanilla extract. Add eggs one at a time, beating well after each addition. Gently blend bananas into batter on low speed. Gradually add flour mixture and yogurt, alternating until batter is combined.
  • Spread 1/4 cup of batter in the prepared cake pan. Sprinkle half of the streusel mixture over the batter. Top with another 1/4 cup of batter and the rest of the streusel. Finish by adding the remaining batter; the pan will be full but shouldn't overflow.
  • Bake in the preheated oven for 65-75 minutes, or until a wooden skewer or spaghetti noodle inserted into the center comes out clean.
  • Take the cake out of the oven and cool on a wire rack for 10 minutes. Then, flip the pan over onto the rack to release the cake.
  • Allow the cake to cool slightly. Combine confectioners' sugar, milk, vanilla extract, and salt until you have a smooth icing. Lightly poke the warm cake with a fork on top and sides. Drizzle the icing over the cake and serve warm or cool completely before serving.

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