The spelt coffee bundt cake is a simple dessert that should not be missing from the breakfast table with a good hot cappuccino. Because in the morning, you need the energy to start the day, and sometimes you need it in double doses. This is where the spelt coffee bundt cake comes in: rustic, fragrant, perfect!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8/10 people
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
In this recipe, I used hazelnut sugar that I bought in Valle D’Aosta, but if you don’t have it or can’t find it, replace it with regular granulated sugar.
- 3 eggs
- 0.6 cups sugar
- 0.4 cups hazelnut sugar
- 2.5 cups spelt flour
- 0.2 cups coffee
- 0.55 cups rice oil (or another seed oil of your choice)
- 0.33 cups milk
- 1 packet baking powder for desserts
Tools
- 1 KitchenAid Artisan Stand Mixer
- 1 10-inch Bundt Pan
Steps
In the bowl of the stand mixer or with an electric mixer, beat the eggs with both types of sugar until light and fluffy. Add the spelt flour, then gradually add the coffee, milk, and rice oil (or seed oil of your choice). Finally, add the packet of baking powder. Mix well to combine the ingredients, and pour the mixture into a greased and floured pan (or use spray release). If you have a pan like mine, greasing is not necessary. Bake in a preheated oven at 350°F for about 40 minutes, but check the baking according to your oven. Remember to do the baking test before removing the cake from the oven. Let it cool on a rack before slicing. You can sprinkle with powdered sugar if you like.
Notes
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