Real Recipes From Real Home Cooks ®

coffee bundt cake

review
Private Recipe by
Annacia *
Moose Jaw, SK

Put a smile on everyone’s face with this Coffee Bundt Cake featuring a hint of coffee, crumbly pecan center and sweet icing. Yum!

yield 14 serving(s)
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For coffee bundt cake

  • CAKE
  • nonstick cooking spray
  • 2 1/4 c
    all-purpose flour
  • 1 Tbsp
    baking powder
  • 3/4 tsp
    baking soda
  • 3/4 tsp
    salt
  • 1 1/4 c
    granulated sugar
  • 3/4 c
    unsalted butter
  • 3 lg
    eggs
  • 1 1/2 c
    light sour cream
  • 2 tsp
    pure instant coffee granules
  • 1 tsp
    pure vanilla extract
  • CRUMB LAYER
  • 1/2 c
    packed brown sugar
  • 2 Tbsp
    all-purpose flour
  • 2 tsp
    ground cinnamon
  • 2 Tbsp
    butter
  • 1/2 c
    chopped pecans
  • ICING:
  • 2 Tbsp
    plua 1 tsp, liquid coffee creamer, any flavor that you wish
  • 3/4 c
    powdered sugar

How To Make coffee bundt cake

  • 1
    FOR CAKE: PREHEAT oven to 350° F. Adjust oven rack to lowest position. Coat 12-cup Bundt pan with nonstick cooking spray. Combine 2 1/4 cups flour, baking powder, baking soda and salt in large bowl; stir to combine. Set aside.
  • 2
    Combine 2 1/4 cups flour, baking powder, baking soda and salt in large bowl; stir to combine. Set aside.
  • 3
    Beat granulated sugar and 3/4 cup butter in large mixer bowl until well blended. Beat in eggs one at a time, beating well after each addition. Dissolve coffee granules in vanilla extract; add to batter along with 1/3 of sour cream. Gradually beat in 1/3 of flour mixture alternately with sour cream until all flour and sour cream are mixed in.
  • 4
    FOR CRUMB LAYER: Combine brown sugar, 2 tablespoons flour and cinnamon in medium bowl; cut in 2 tablespoons butter with pastry blender or two knives until mixture resembles coarse meal. Stir in pecans.
  • 5
    TO ASSEMBLE: SPOON half of batter into prepared pan. Top with half of crumb mixture. Pour remaining batter over crumb mixture; smooth down top. Sprinkle with remaining crumb mixture.
  • 6
    Bake: for 50 minutes or until wooden pick inserted in cake comes out clean. Cool completely in pan on wire rack. Invert onto serving plate.
  • 7
    FOR ICING: Mix together powdered sugar and coffee reeamer until it forms a thick but pourable consistency; drizzle over cake.
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