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Recipe by Nitra Ladies Auxiliary

Coffee Bundt Cake

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Parve Parve
Easy Easy
6 Servings
Allergens

There is just one word to describe this coffee bundt cake: AMAZING! Soft, moist, with an incredible yet not overpowering coffee flavor, topped with a delectable icing, this is really the only coffee cake recipe you will ever need!

Ingredients

Cake

  • 1/4 cup coffee

  • 3/4 cup boiling water

  • 2 cups sugar

  • 1 cup oil

  • 4 eggs

Glaze

  • 1 teaspoon coffee, dissolved in 2 and 1/2 tablespoons boiling water

  • 2 and 1/2 tablespoons oil

For Topping

  • candied almonds

Directions

Prepare the Cake

1.

Dissolve coffee in water, set aside to cool.

2.

Beat sugar and oil, over high speed for five minutes. Add eggs and vanilla, continue beating for another two minutes.

3.

Sift together dry ingredients. Reduce speed, add dry ingredients alternating with coffee.

4.

Pour into well-greased nine inch bundt pan. Bake at 350 degrees Fahrenheit for 45 minutes. Cool for five minutes, invert onto plate. Cool thoroughly.

5.

Sprinkle liberally with confectioners sugar.

6.

Combine ingredients for glaze. Pour over cake, allowing glaze to drizzle down the sides.

7.

Garnish with glazed almonds.

Credits

Photography by Tamara Friedman

Coffee Bundt Cake

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Shaindy
Shaindy
26 days ago

YUM!
It needed a lot more baking time, maybe an hour altogether.
My kids claim the GF version with 1 3/4 C Barili flour tastes even better than the regular.

bl
bl
4 months ago

how do I adjust baking time if I bake in an aluminium pan? does it have to have a Bundt pan?

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Shavy Hershkowitz
Shavy Hershkowitz
Reply to  bl
1 month ago

You can definitely make it in an aluminum 9×13. Bake time can be the same.

tamar
tamar
4 months ago

can i leave out the glaze? or does it make a big difference. i want a good coffee cake i could make for a regular shabbos but dont want glaze i want to keep it simple and mess free from my kids

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Perella Goldenberg
Perella Goldenberg
Reply to  tamar
3 months ago

Hi! I’ve made this cake many times. My husband isn’t a fan of glazes or icing so I make the icing and keep it in a small container in the fridge for my kids and myself.

The cake is amazing without the confectioner’s sugar or glaze!

רבקה רחל כהן
רבקה רחל כהן
1 year ago

a big hit!

Gittel Freundlich
Gittel Freundlich
2 years ago

My hubby made this cake and we got so many compliments from our freinds and family, it was absolutely delicious! Such an amazing moist texture. We made it with a bourbon glaze from a different recipe https://www.kosher.com/recipe/cinnamon-swirl-honey-cake-with-bourbon-honey-glaze-11542 and it was such a winner we are already making it again! They are all asking for the recipe:)

Minna Lederberger
Minna Lederberger
3 years ago

If I don’t want the cocoa in the cake can I just leave it out?

Raquel
Raquel
Reply to  Minna Lederberger
2 years ago

sure

Shmuli Silber
Shmuli Silber
3 years ago

It says in the recipe to sprinkle the cake liberally with confectioners sugar before putting on the glaze, there is tons of confectioners sugar in the glaze already, is that a mistake or is there a purpose in putting confectioners sugar before you pour on the glaze?

Raquel
Raquel
Reply to  Shmuli Silber
3 years ago

The reason you put confectioners sugar under the glaze is that it sorta creates a crunchy shell but it definitely is not necessary if you don’t want to put it.