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Coffee Crème Bundt Cake

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.


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)


Nutritional Information

  • 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


  • 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.


Rate or Review

Reviews (3 reviews)

  • kLeszczynski | 10/08/2019

    Just made. We love it although I did adjust a few things. I added 1 cup of sour cream instead of 3/4 cup. I added only 1 teaspoon of cardamon but could hardly taste it. I also added 1/2 teaspoon of ground ginger and 1/2 teaspoon of ground Saigon cinnamon. I did toast the walnuts as mentioned in another review, great idea. Once in the oven, I checked it at 40 minutes but 45 mins was perfect, very tender and moist. It was surprisingly not sweet considering the sugar content. I found the glaze worked well, was the perfect thickness for pouring over while it was still warm. You do need the glaze, the cake needs the kick of sweetness. It was fun to make, haven't made a bundt cake in awhile. I think I will try the double chocolate rye blackout cookie, looks interesting and will freeze, I love having baking on hand for guests.

  • cdwilliams | 09/15/2019

    This cake was OK but not great. I baked it to exactly the min time at the exact temp (measured w/an oven thermometer) and it was dry. The glaze was too thick and glommy. And for the love of God, toast the walnuts. As previous reviewer noted, this is a LOT of cardamom, however I thought it gave a unique and rather delicious flavor

    If I were to make too make this again, I'd recommend either soaking the cake with Kahlua or better yet a less-sweet cousin before unfolding the cake and/or serving with a side of whipped cream.

    If this were a healthy dish, it would be "fine" but given the amount of sugar and fat, I will look for something more delicious next time.

  • Halfscouse | 09/14/2019

    The texture of this cake is wonderful, but the overwhelming flavor is of the cardamom; way too strong and gives the cake almost a bitter licorice taste. As mentioned, the texture is beautiful, being moist and a great crumb. The sweetness is well balanced, too. I am thinking of using this as a base recipe, but modifying it to maybe a half teaspoon of ground cardamom (yes, it was really that overpowering) and then adding some cinnamon, ginger, etc., as I think this has such potential. The espresso powder I am sure also added to the bitter taste, but I think faded to the background as it just couldn't stand up to that amount of cardamom. I would experiment with using less cardamom before reducing the amount of espresso. The glaze was also very good and easy to make. Using condensed milk as the base of the glaze and then adding some spice to it was delicious and added a bit more sweetness that the cake needs.

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