A delicious soft moist espresso infused bundt cake. To enjoy with a cup of milk!
Course Dessert
Keyword Bundt cake, Cake, Coffee, Espresso
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Servings 1cake
Author Roberta
Equipment
One 6 cups bundt pan
Ingredients
155gUnsalted butter (to make brown butter)Once browned it will be 130 g
2tablespoonsInstant coffee granules (dissolve in 1 tablespoon of hot water)
250gAll purpose flour
½ teaspoonBaking powder
¼ teaspoonBaking soda
½teaspoonSalt
3Eggsat room temperature
150 gCane sugar
150gGreek yogurt
100gLukewarm milk
For the glaze:
Icing sugar and espresso
Instructions
First brown the butter and set it aside so it can cool down at room temperature. To know how to brown it, click on the link in the paragraph above.
Prepare the espresso (dissolve granules into hot water) and set aside.
Preheat the oven to 180°C / 350°F and prepare the bundt pan (read tips above)
Into a bowl add flour, baking powder, baking soda and salt, set aside.
Using a stand mixer at medium speed, whisk together whole eggs and sugar, to make them creamy.
Then add brown butter, Greek yogurt, coffee, milk and activate the mixer again, let incorporate.
Fold the dry ingredients mixture, and incorporate gently but quickly. Avoid over mixing.
Pour the batter into the pan (and follow tips in the post) then bake for about 45 minutes or until a toothpick inserted comes out clean.
Let your coffee bundt cake cool down for 10 minutes before inverting on a wire rack.
Prepare the glaze by mixing espresso and icing sugar into a small bowl (gradually add liquid to the sugar, until it's thick). Drizzle it on top of the cake.