Servings: 10 to 12

This glorious coffee-flavored Bundt, excerpted from The Joys of Baking, is more sweet than coffee and has a gooey, condensed milk glaze that you may have to resist eating with a spoon.

Ingredients

For the cake

1-1/4 cups (2-1/2 sticks) unsalted butter, at room temperature, plus more for pan
2-1/2 cups all-purpose flour, plus more for pan
2 tsp. freshly ground cardamom
1-1/2 tsp. baking powder
3/4 tsp. kosher salt
1/4 tsp. baking soda
3 Tbs. instant espresso powder
1 Tbs. pure vanilla extract
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
3 large eggs, at room temperature
3/4 cup sour cream, at room temperature

For the glaze

3/4 cup sweetened condensed milk
2 Tbs. unsalted butter
1 large egg yolk
1/2 tsp. kosher salt
1/4 tsp. instant espresso powder
2-1/4 oz. walnuts, chopped (1/2 cup)

Calories (kcal) : 540
Fat Calories (kcal): 280
Fat (g): 31
Saturated Fat (g): 17
Polyunsaturated Fat (g): 4
Monounsaturated Fat (g): 8
Cholesterol (mg): 135
Sodium (mg): 200
Carbohydrates (g): 59
Fiber (g): 1
Sugar (g): 37
Protein (g): 8

Preparation

Preheat the oven to 350°F. Butter and flour a 12-cup Bundt cake pan.
In a medium bowl, whisk together the flour, cardamom, baking powder, salt, and baking soda.
In a large bowl, combine the espresso powder and vanilla. Add the dark brown sugar, granulated sugar, and butter, and beat with an electric mixer on medium speed until fluffy, about 4 minutes. Beat in the eggs, 1 at a time, until well combined.
Reduce the speed to low and alternate adding the flour mixture and the sour cream, starting and ending with the flour mixture, and mix until just combined. Transfer the batter to the prepared pan and smooth the top.
Bake until puffed and set and a skewer inserted into the center comes out with moist crumbs attached, 50 to 55 minutes. Transfer the cake to a wire rack to cool in the pan for about 15 minutes, then flip the cake onto the rack to cool completely.

Prepare the glaze

In a small saucepan, heat the condensed milk, butter, egg yolk, salt, and espresso powder over medium-low heat, stirring constantly, until thickened, about 4 minutes. Drizzle the warm glaze over the cooled cake. Top with the walnuts. Serve warm or at room temperature.

(5 ratings) Read Reviews

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Reviews (5 reviews)

user-5438009 | 06/14/2020
This cake came out so moist, and the flavors are very nice. My glaze came out a bit thick because I let it go for a little too long. Once I turned off the heat, it really thickened up, so be careful of that. The glaze is awesome, makes a very pretty presentation.
mflack | 05/24/2020
This cake turned out dry and for all the great ingredients I thought it would taste much better. I kepI did not add the cardamon. It did not rise much. The only good part of the cake was the glaze. I kept a watch on the cake and did not over bake. I think eating the cake with vanilla ice cream would help the cake.

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What We're Cooking Now

Name: Coffee Crème Bundt Cake
Yield: 10 to 12 servings
Cuisine: American
Ingredients: 1-1/4 cups (2-1/2 sticks) unsalted butter, at room temperature, plus more for pan; 2-1/2 cups all-purpose flour, plus more for pan; 2 tsp. freshly ground cardamom; 1-1/2 tsp. baking powder; 3/4 tsp. kosher salt; 1/4 tsp. baking soda; 3 Tbs. instant espresso powder; 1 Tbs. pure vanilla extract; 3/4 cup packed dark brown sugar; 3/4 cup granulated sugar; 3 large eggs, at room temperature; 3/4 cup sour cream, at room temperature; 3/4 cup sweetened condensed milk; 2 Tbs. unsalted butter; 1 large egg yolk; 1/2 tsp. kosher salt; 1/4 tsp. instant espresso powder; 2-1/4 oz. walnuts, chopped (1/2 cup)