All Recipes

Coffee Crème Bundt Cake

Name: Coffee Crème Bundt Cake
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 cup sour cream, at room temperature; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 cups all-purpose flour; 2 cups granulated sugar; 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water; 2 teaspoons pure vanilla extract; 3/4 cup unsalted butter, softened; 3/4 cup heavy cream or half and half, at room temperature; 4 large eggs, at room temperature; Powdered sugar for dusting

Category
American
Cusine
American

What do you need?

How to make?

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup sour cream, at room temperature

2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water

3/4 cup heavy cream or half and half, at room temperature

Powdered sugar for dusting

Directions

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. 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.