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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.