How many kitchen items do you have that doesn’t exactly get a lot of use but you just can’t or won’t part with? I am scared to even count and the thought hasn’t even really crossed my mind. Well it might have crossed it but it was dismissed almost immediately.
I am sitting here trying to remember why I even bought my bundt pan. I believe it was right around the time the kids were born so close to 30 years ago; damn I’m old. I mean damn that pan is old. I also believe I bought it after someone brought into work a sour cream coffee cake that I still have the same recipe for; though I haven’t made it for quite some time. Maybe that oldie but goodie needs to make a re-appearance.
Anyway, I saw this recipe on the cover of one of my favorite magazines Fine Cooking and I knew immediately I would be breaking out my old bundt pan and giving it a try. While I definitely should have adjusted the cooking time for my dark bundt pan; I left it in the oven probably 3-5 minutes too long and was too dry for us. Though I will be making this again. It has great flavor and it looks awesome. The only ingredient I have never been able to find is Instant espresso powder. I have needed it before for other desserts and I should just order it online; but I still haven’t. I substituted it for some dark roast instant coffee I found and it worked out just fine
Coffee Creme Bundt Cake
- 2 1/2 sticks of unsalted butter room temperature, plus a little more for the pan
- 2 1/2 cups all-purpose flour plus a little more for the pan
- 2 teaspoon ground cardamom
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 3 tablespoon instant espresso powder or dark roast
- 1 tablespoon pure vanilla extract
- 3/4 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 3 large eggs room temperature
- 3/4 cup sour cream room temperature
- 3/4 cup sweetened condensed milk
- 2 tablespoon unsalted butter
- 1 large egg yolk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon instant espresso powder or dark roast
- 1/2 cup walnuts chopped
- preheat the oven to 350' F. butter and flour a 12-cup bundt pan
- In a medium bowl, whisk together the flour, cardamom, baking powder, salt and soda.
- in a large mixing bowl, combine the coffee and vanilla. Add the sugars and butter and beat with an electric mixer on medium until fluffy. about 4 minutes. beat in the eggs one at a time until well combined.
- reduce speed to low and alternate adding the flour mixture and the sour cream. Ending with the flour and mix just till combined.
- Add the batter to the pan and smooth the top.
- Bake until the cake is puffed up and test with a skewer in the center, remove it from the oven when the skewer comes out clean. 45-55 minutes. Check it at 40 minutes if using a dark pan.
- Transfer the cake to a wire rack to cool in the pan for 15 minutes, then flip the cake onto the rack to cool completely.
Prepare the Glaze
- in a small saucepan, heat the condensed milk, butter, egg yolk, salt and coffee over medium-low heat, stirring constantly, until thickened. about 4 minutes. drizzle while warm over the cooled cake. top with chopped walnuts.
- serve warm or at room temperature.