I have so many cookbooks, especially pastry books, that I could open a theme bookstore right now, and unfortunately I keep buying more — I can’t stop. It’s almost a compulsion when I see publications that tempt me by topic or author.
Montersino is a top pastry chef who needs no introduction and the recipe for the coffee bundt cake without butter by Montersino is taken from his book “Lezioni di pasticceria” published by Food Editore (€14.90).
My bundt cake is only 7 in (18 cm) and I made it by halving the ingredients listed below… my family is small and the belly keeps growing exponentially here ^_^!!!
The aroma of coffee is used mainly in pastry for making bavarians, creams, ice creams and soft cakes, but it can also be used in savory dishes such as tagliatelle!
I also suggest other recipes from my blog La cucina di ASI featuring coffee…
COFFEE AND CHOCOLATE CAKE
COFFEE AND AMARETTO SEMIFREDDO
I opened a free recipe channel on WhatsApp, open to everyone with no notifications or sounds. You can subscribe by clicking the link https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
The coffee bundt cake without butter signed by pastry chef Montersino is the perfect dessert for those who want lightness without sacrificing taste!
Soft, fragrant and with an irresistible coffee aroma, this cake is ideal to start the day with energy or to enjoy a sweet break.
The recipe, as you can read, is simple to follow, contains no butter and remains incredibly soft thanks to a few pastry tricks. Curious to discover how to make it?
Montersino’s Coffee Bundt Cake Without Butter
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for MONTERSINO’S COFFEE BUNDT CAKE WITHOUT BUTTER
- 2 cups 00 flour (or all-purpose flour)
- 2/3 cup plain yogurt
- 7/8 cup granulated sugar
- 5 1/2 tbsp instant coffee (or barley coffee)
- 3 large eggs (about 3)
- 4 tsp baking powder (for cakes)
- butter and flour for the pan (or wet and wrung parchment paper)
- as needed powdered (confectioners') sugar (for the glaze)
- as needed espresso coffee (for the glaze)
Tools for MONTERSINO’S COFFEE BUNDT CAKE WITHOUT BUTTER
#adv
- Mixing bowls
- Electric beaters
- Baking pans
- Spatulas
FOR THE PREPARATION OF MONTERSINO’S COFFEE BUNDT CAKE WITHOUT BUTTER
In a bowl, work the egg yolks with the sugar without whisking them to a foam.
Then add the yogurt, obtaining a smooth cream for Montersino’s bundt cake.
Now add the instant coffee (without dissolving it) and finally fold in the egg whites beaten to stiff peaks.
Pour the batter into a buttered and floured pan (or lined with wet and wrung parchment paper).
Place in a preheated oven at 356°F (180°C) for about 45 minutes, or according to your oven’s characteristics.
Turn off the heat and let Montersino’s coffee bundt cake without butter cool.
Remove from the oven, unmold and, if you wish, leave it plain or decorate it with powdered sugar or, as I did, make a glaze with powdered sugar and a tiny amount of liquid coffee.
Enjoy Montersino’s recipe for the coffee bundt cake without butter!
Annalisa
In a cup, put about 3 tablespoons of powdered sugar and a very small amount of coffee.
Start mixing and adjust the addition based on the consistency of the mixture.
When the cake is cold, glaze Montersino’s coffee bundt cake without butter, decorating it with coffee beans if you like.
If you don’t want the glaze as decoration, simply dust the butter-free cake with powdered sugar…
Enjoy!
Annalisa
Tips and Notes
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