Coffee Bundt Cake

Nitra Ladies Auxiliary Nitra Ladies Auxiliary
4.7 (24 reviews)

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!

1h 6
Easy Vegetarian Pescatarian Salt Free Parve Freezer-Friendly

Contains: Gluten, Egg, Wheat

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

Notes:
Freeze the cooled cake for up to 3 months. Thaw wrapped at room temperature. Add the glaze and garnish after thawing.

Description:

Photography by Tamara Friedman

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What Cooks Are Saying

4.7 out of 5

24 global ratings

5 star
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4 star
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1 star
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9 Comments

Tirtza Wormser •

thank you very much

Devorah Rich •

I am not a chocolate fan so I made it with an extra 1/4 cup of flour instead of the cocoa. It was fabulous

Shaindy •

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 •

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

Shavy Hershkowitz •
Reply to bl

You can definitely make it in an aluminum 9x13. Bake time can be the same.

tamar •

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

Perella Goldenberg •
Reply to tamar

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!