Coffee Creme Bundt Cake

Donna Clark - Cooking at Clark Towers

Servings 10

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
Glaze
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.

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.

Adapted from Fine Cooking - Samantha Seneviratne