The glazed coffee bundt cake is an easy and quick dessert to make, perfect for everyday breakfast and snack.

It is tall, fluffy, and with a taste and aroma of coffee that makes it truly irresistible!

It is made with a few simple ingredients that we almost always have in the pantry. You’ll only need flour, eggs, moka coffee, and a packet of baking powder to bring a soft bundt cake to the table that will give you the right energy to start the day!

To make it even more delicious is the coffee glaze, simply made with a couple of tablespoons of moka coffee and powdered sugar, which will make the bundt cake a real treat.

It is perfect to enjoy during breakfast or a snack accompanied by a cup of tea and is ideal if you love the taste of coffee and coconut, which, combined in this cake, will give life to a simple but irresistible dessert.

If you like, you can also fill the bundt cake with a mascarpone cream or a custard to make it more delicious.

If you love coffee, I recommend this bundt cake: you’ll be captivated by it!

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 12 People
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

3,361.82 Kcal

calories per serving

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Energy 3,361.82 (Kcal)
Carbohydrates 517.56 (g) of which sugars 314.34 (g)
Proteins 48.01 (g)
Fat 130.07 (g) of which saturated 76.53 (g)of which unsaturated 45.60 (g)
Fibers 22.67 (g)
Sodium 223.47 (mg)

Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Coffee Bundt Cake

3 eggs (room temperature)
200 g sugar (or erythritol in equal weight)
1 packet vanillin
150 g butter (or 120 seed oil)
200 g all-purpose flour
100 g potato starch (or corn starch)
16 g baking powder for cakes
150 ml milk (or plant-based drink)
1 coffee cup coffee
1 coffee cup coffee
150 g powdered sugar

Tools

Stand Mixer
Cake Tin 25
Kitchen Scale

Steps

Coffee Bundt Cake

Preheat the oven to 340°F, static mode.
Prepare the coffee, keeping one cup aside.
Melt the butter in a saucepan or microwave and let cool.
Sift the flour, baking powder, and starch and set aside.
In the bowl of the stand mixer (or any other if using electric whisks), beat the eggs together with the sugar and vanilla for 10 minutes.
You should get a light and frothy mixture.
When the mixture is clear, add the melted and cooled butter in a thin stream (or the oil) and continue to mix to combine.
Add a few tablespoons of flour mixture and alternate with milk. Continue this way until both ingredients are used up.
Add the cup of coffee and incorporate it into the batter.
Grease and flour a 24 cm bundt pan (alternatively use spray release or oil instead of butter) and pour in the batter.
Bake in a preheated oven at 340°F for about 40 minutes. Do the toothpick test before removing and continue baking if necessary.

Remove from oven, let cool, and remove from the pan.
At this point, prepare the coffee glaze or decorate with simple powdered sugar.
Pour the sugar into a large bowl and add the hot coffee, not all at once and a little at a time. Stir to combine until you get a soft and thick consistency.
If the glaze is too thick, add a teaspoon of coffee. Conversely, if it is too liquid, add a bit of powdered sugar to thicken.
Pour the glaze over the coffee bundt cake and let it harden at room temperature.
As a final touch, decorate with some coffee beans.
Perfect for breakfast, perhaps accompanied by a cup of milk, or for an afternoon snack!
Enjoy your meal.
Enjoy your meal.