Coffee Bundt Cake – This Bundt cake is scrumptiously moist and fluffy, infused with coffee, and drizzled with a sweet coffee glaze!
My family members are huge coffee lovers (tea for me, please!), and I love baking Bundt cakes, so it was only natural I would eventually make a Coffee Bundt Cake!
The last (and first) coffee recipe I made were these Chocolate Chip Coffee Cookies. They were a huge hit with my family, and are still my brother, Murray’s favourite cookie recipe. He requests them a lot! So, it’s about time I gave them a new coffee recipe to enjoy. Make way for my Coffee Bundt Cake!
This cake was a big success with my coffee-loving family, and I can see it being requested just as much as these cookies. This cake is so moist and fluffy, and is infused with coffee. It is definitely not lacking in flavour – if you love coffee, this cake is for you!
Leftovers can be stored, covered, in the fridge for up to 3 days. I’m thinking mornings with a freshly brewed coffee, and a nice, big slice of this Coffee Bundt Cake. Sound good to you? 😉
Enjoy, and have an awesome week!
Coffee Bundt Cake
This Bundt cake is scrumptiously moist and fluffy, infused with coffee, and drizzled with a sweet coffee glaze!
4 teaspoons instant coffee granules, dissolved in 1 tablespoon water
For the Glaze
1 cup (125g) icing/powdered sugar
1 teaspoon instant coffee granules, dissolved in 2 tablespoons water
For the Cake
Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Whisk together the eggs. Add the sugar, and whisk until combined. Add the melted butter, yogurt, and coffee, and whisk until combined. Fold in the dry ingredients.
Pour the batter into the prepared pan, and bake for 45 - 50 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs. Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand. Allow to cool completely before glazing.
For the Glaze
Whisk together the icing sugar and coffee until smooth. Drizzle over the cooled cake.
*Make your own cake flour! Weigh out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.
Leftovers can be stored, covered, in the fridge for up to 2 - 3 days.
You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep in the fridge until ready to frost and serve. This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.