Coffee Bundt Cake Recipes

Steps:

• Preheat the oven to 350 degrees 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 vanilla and espresso powder. 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, scraping down the sides of the bowl as necessary, 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 for about 15 minutes, then flip out the cake onto the rack to cool completely.
• Prepare the glaze: 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.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
• Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
• Mix the remaining 1/4 cup of white sugar with the cinnamon.
• Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
• Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

Steps:

• Mix butter, cream cheese and coffee until creamy.
• Gradually add sugar & vanilla.
• Add 1 egg at a time.
• Combine flour & salt; add to mix.
• Pour into a bundt pan sprayed with Pam and dusted with flour or cocoa powder and bake at 300° for 90 minutes.
• The top (actually bottom) will still look moist. That is perfect. I let it cook to long once, and the whole cake was very dry. Better to be a bit moist with this one.

Steps:

• Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture. , Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

Steps:

• Preheat oven to 350°F Generously butter and flour a 10 inches tube pan or bundt pan. Position oven rack in the middle.
• FOR STREUSEL FILLING: in small bowl, combine butter, flour, nuts, brown sugar and cinnamon. With a pastry blender or fork, mix until crumbly and set streusel aside.
• FOR BATTER: in dry bowl, stir together the SIFTED flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, with mixers, beat together butter and sugar on medium low speed for 4-5 minutes or until creamy. Beat eggs in one at a time and stir in vanilla. Add the dry ingredients SLOWLY in 3 batches alternately with the sour cream and mix on low speed just until the batter is blended and almost smooth.
• Pour HALF the batter into the prepared pan and smooth the surface with a rubber spatula. Sprinke evenly with HALF of the strusel filling. Cover with the remaining batter and sprinkle with the remaining streusel.
• Bake until a toothpick inserted into the center comes out clean, 40-45 mins.Transfer to wire rack and let cool in pan for 10 minute Carefully loosen the edges with a butter knife and gently shake cake from side to side to loosen the bottom a bit then turn out of the pan and into a plate or cake plate and let cool completly. You can add decorative glaze on cake if you would like while the cake is still warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Mix brown sugar and cinnamon together in a bowl. Mix sour cream and baking soda together in a separate bowl.
• Beat flour, white sugar, butter, eggs, baking powder, and vanilla extract together using an electric mixer in third bowl. Beat in sour cream mixture until combined. Pour 1/3 of the batter into the prepared pan; top with 1/2 of the brown sugar-cinnamon mixture. Sprinkle with 1/2 of the chocolate chips. Layer remaining batter, brown sugar-cinnamon mixture, and chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.