Soft coffee bundt cake in the air fryer: this morning I found myself with some moka coffee already made, and instead of throwing it away, I decided to use it to make a bundt cake… and it was a super clever choice! The taste left me speechless: it strongly resembles a coffee cream donut, fragrant, delicious, and with an incredibly soft texture.
Thanks to the moisture from the coffee, the dough stays soft for days, one of those cakes that melt in your mouth. And on the surface, a light sweet crust forms, without me adding extra sugar: it comes out by itself during baking, and it’s simply irresistible!
It will be gone in a flash, I’m telling you! And then it’s cooked in an air fryer, so no oven on – a savior with the heat these days. I use a 20 cm pan, perfect for the size of my air fryer, and now every three days I make a new one: always different homemade breakfasts, with the scent of coffee filling the kitchen.
Before moving on to the recipe, here are other ideas in the Air Fryer
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Electric Oven, Oven, Air Frying
- Cuisine: Italian
- Energy 315.07 (Kcal)
- Carbohydrates 44.12 (g) of which sugars 26.33 (g)
- Proteins 5.21 (g)
- Fat 13.27 (g) of which saturated 1.91 (g)of which unsaturated 8.97 (g)
- Fibers 5.62 (g)
- Sodium 19.69 (mg)
Indicative values for a portion of 80 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
- 2 eggs
- 1 cup g sugar
- 6.76 fl oz g coffee (from the moka)
- 1/3 cup g vegetable oil
- 1 1/4 cups g all-purpose flour
- 1/2 packet baking powder
Tools
- 1 Air Fryer
- 1 Bundt Pan
- 1 Electric Whisk
Preparation
In a bowl, break the eggs, add the sugar, and beat with an electric whisk until you obtain a light and frothy mixture.
While continuing to whisk, gradually add the coffee.
Add the vegetable oil and mix again for a few seconds.
Incorporate the flour gradually, continuing to mix the batter with the whisk to avoid lumps.
Finally, add the baking powder and mix again until you get a smooth and homogeneous batter.
Grease a bundt pan well, preferably a springform pan, so it will be easier to remove after baking.
Pour the batter into the pan and gently level the surface.
Bake in the air fryer at 320°F for about 25 minutes.
Before turning off, always do the toothpick test: insert it at the center of the cake, and if it comes out dry, the bundt cake is ready.
NOTES
If you don’t have an air fryer, no problem! You can bake the bundt cake in a static oven at 356°F for at least 30 minutes. Always remember to do the toothpick test before removing from the oven.
The cake keeps perfectly in a cake carrier with lid, remaining soft and fragrant for several days.
You can enrich it with a sprinkle of powdered sugar or a simple coffee glaze to make it even more delicious.
If you liked the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Frequently Asked Questions)
Does the pan have to be a springform?
No, but a springform pan makes it easier to remove the cake. Alternatively, you can use a classic well-oiled and floured pan.
What type of coffee should I use?
You can use espresso or moka coffee, the important thing is that it is cold when added to the batter.
