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Coffee Bundt Cake

Coffee Bundt Cake – This Bundt cake is scrumptiously moist and fluffy, infused with coffee, and drizzled with a sweet coffee glaze!

A glazed Coffee Bundt Cake on a white cake stand.

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!

An unglazed Coffee Bundt Cake on a white cake stand.

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!

A glazed Coffee Bundt Cake on a white cake stand with a slice cut out.

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? 😉

A slice of Coffee Bundt Cake served on a white plate.
A slice of Coffee Bundt Cake on a white plate with a fork.

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Coffee Bundt Cake

Coffee Bundt Cake

Yield: 12 - 14 slices
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

This Bundt cake is scrumptiously moist and fluffy, infused with coffee, and drizzled with a sweet coffee glaze!

Ingredients

For the Cake

  • 3 cups (375g) cake flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1 and 1/2 cups (300g) light or dark brown sugar
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (240g) Greek style yogurt
  • 4 level teaspoons instant coffee granules, dissolved in 1 tablespoon boiling hot water

For the Glaze

  • 1 cup (125g) icing/powdered sugar
  • 1 teaspoon instant coffee granules, dissolved in 2 tablespoons boiling hot water, cooled

Instructions

For the Cake

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. 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.
  5. Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand.
  6. Allow to cool completely before glazing.

For the Glaze

  1. Whisk together the icing sugar and coffee until smooth and combined. Drizzle over the cooled cake.

Notes

*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.

Nutrition Information:
Yield: 14 slices Serving Size: 1 slice
Amount Per Serving: Calories: 359Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 89mgSodium: 176mgCarbohydrates: 52gFiber: 1gSugar: 28gProtein: 5g

Nutrition information isn’t always accurate.

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