Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

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.

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)

 

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

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.

Reviews

Rate or Review

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.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial