Coffee Bundt cake, a soft and moist ring cake perfect for coffee lovers, thanks to its intense aroma and enveloping flavor that wins you over with every bite. With a coffee glaze that adds a touch of sweetness and elegance to the cake. Perfect for an afternoon with friends, for a special brunch, or simply to satisfy a craving for something sweet. Using a themed pan, the Coffee Bundt cake with coffee glaze also becomes a great choice for enhancing the holiday table. It keeps for 3-4 days at room temperature, and the glaze can be prepared shortly before serving to avoid it hardening too quickly. Below, let’s see what you need to make our Coffee Bundt cake:
More coffee desserts :
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
Ingredients
- 2 1/3 cups all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/2 cup neutral vegetable oil
- 3 eggs
- 5 fl oz espresso
- 1 packet baking powder
- a pinch of salt
- 1 fl oz anise liqueur or coffee liqueur (optional)
- 1/3 cup powdered sugar (confectioners' sugar) (+ more as needed for dusting)
- 2 tsp espresso (for the glaze)
- to taste coffee beans (for decoration, optional)
Steps
Prepare the espresso and let it cool. In a bowl, beat the eggs with a pinch of salt, the packed brown sugar and the granulated sugar until you obtain a light and fluffy mixture.
Add the espresso and then the oil in a thin stream. Stir in a shot of anise or coffee liqueur (optional), then add the flour sifted together with the cocoa and the baking powder and mix well until you have a homogeneous, lump-free batter.
Pour the batter into an 8-inch high-sided Bundt pan, previously buttered, and level the surface with a spatula.
Preheat the oven to 356°F and bake for about 45 minutes, or until a skewer inserted into the center of the cake comes out dry, taking care not to open the oven during the first 30 minutes of baking.
Remove the cake from the oven and let it cool completely. In the meantime, prepare the glaze.
Mix the powdered sugar with the still-hot espresso until you obtain a smooth and fluid consistency. If the glaze is too thick, add a little more liquid. If it’s too runny, add more powdered sugar.
Pour the freshly made glaze over the cake, letting it drip down the sides. It’s important to do this immediately, otherwise the glaze may harden. To finish, decorate with powdered sugar (or cocoa powder) and coffee beans.
The Coffee Bundt Cake is ready to be served!
Bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
