Coffee Bundt Cake ☕, a dessert that gives you a bite of energy and good mood. Its soft and slightly moist texture perfectly matches the strong taste of coffee, creating an irresistible combination for caffeine lovers. Every bite is an explosion of flavors that harmoniously blend in your mouth, giving you a pleasant feeling of comfort and satisfaction.
In this recipe, we use the coffee made with the classic moka pot, and it’s a great idea to reuse what might be left over from breakfast.
For coffee dessert and homemade bundt cake lovers, I suggest the following recipes
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 426.28 (Kcal)
- Carbohydrates 52.88 (g) of which sugars 27.03 (g)
- Proteins 6.75 (g)
- Fat 20.97 (g) of which saturated 2.87 (g)of which unsaturated 14.73 (g)
- Fibers 7.66 (g)
- Sodium 20.27 (mg)
Indicative values for a portion of 110 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
3Ingredients
- 3 eggs
- 1 1/2 cups sugar
- 3/4 cup coffee (From moka pot)
- 1 cup vegetable oil
- 2 3/4 cups all-purpose flour
- 1 packet baking powder
Tools
In the video, you’ll see me using an old pan because I was on vacation, but I recommend one with a springform that is 9.5 inches in diameter, which is typically more spacious than the aluminum one.
- 1 Whisk Moulinex
- 1 Springform Pan Baroni
Preparation
The preparation of the coffee bundt cake is very simple and takes just a few minutes as you can see, baby, in the video above.
Beat the eggs well with the sugar using the electric whisk at maximum speed. Once the eggs are lightened, reduce the whisk speed and add the coffee, oil, flour, and finally the baking powder. Increase the speed to mix everything well to obtain a nice soft batter.
Grease the pan and pour the batter inside; sprinkle the surface of the bundt cake with a little granulated sugar (not too much!) and bake in a preheated oven at 350°F for about 35 minutes. Always do the toothpick test before taking it out of the oven.
Let it cool and enjoy!
NOTES
To remove the bundt cake from the pan, it must be completely cooled; especially if the pan is not springform.
The coffee bundt cake stays soft at room temperature for up to 3 days if kept in a cake container with a lid.
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Frequently Asked Questions
I try to answer some questions, but feel free to write to me for other queries.
Can I replace inulin?
Of course, if you don’t have inulin at home, you can use the same amount of cornstarch; the texture will change slightly.
Why does the batter overflow during baking?!!
You probably need a slightly larger pan, but also try lowering your oven by a few degrees, watching carefully, and perhaps extending the baking time by about 5 minutes.
