Double Coffee Bundt Cake

I am a huge coffee fan, slightly addicted, and love anything flavoured with it!

This Double Coffee Bundt Cake is soft and fluffy, with a delicious coffee flavour running through the sponge and then a thick coffee glaze poured over the top.

If you love coffee, this cake is definitely for you.

  • 225g plain flour
  • 225g soft brown sugar
  • 1 & 1/2 tsp baking powder
  • 4 medium eggs at room temperature
  • 225g sunflower oil
  • 1 tbsp. instant coffee dissolved in 1 tbsp. boiling water
  • Glaze
  • 250g icing sugar
  • 2 tbsp. instant coffee dissolved in 1 tbsp. boiling water
  • 1tbsp milk
  • Pre-heat your oven to 180 degrees.
  • Prepare your Bundt tin by buttering the dish well, then shaking a spoon of flour all over the base, try to cover every part. Empty out any extra flour by hitting the pan upside down.
  • Sieve the flour and baking powder, then mix well with the sugar, make sure all the dry ingredients are well combined.
  • Whisk the eggs, then add the sunflower oil and coffee.
  • Make a well in the centre of the dry ingredients and pour in the egg liquid, whisk this to be a smooth batter, scraping the sides down of the bowl as you go. (If using chopped walnuts add them at this point)
  • Pour into the Bundt dish and place into the oven for 35 minutes. It is cooked once a skewer comes out clean.
  • For the glaze whisk the icing sugar with the milk and the coffee. Place into a pouring jug.
    Whilst cake is still warm place on a wire rack above a dish (to catch the extra glaze)
    Pour the glaze evenly over the cake, this will soak into the sponge a little.
    Next let the cake cool more then carefully remove the tray and scrap the glaze remains back into the jug and pour over again. I repeated this 4/5 times so the topping is thick.
    Sprinkle cocoa powder on the last layer.
    Serve!

LULU’S NOTES

CAKE TIN

If you do not own a Bundt tin, you can use a round or square tin instead. However, the cooking time will need to be adjusted. Baking in a Bundt tin isn’t necessarily quicker just because the tin is hollow, as it holds a lot of batter.

Keep an eye on the sponge if you change the tin. You’ll know it’s cooked when a metal skewer comes out clean after being inserted into the centre of the cake.

GETTING THE COFFEE FLAVOUR

This cake is even better with freshly brewed filter coffee, but I didn’t have any when I made this one, so I used instant coffee instead. It still tasted delicious, but if you have some, I’d definitely use it. Just make sure the coffee is strong either way.

DON’T OVERBAKE

Keep an eye on the cake towards the end of the cooking time. You want the sponge to be cooked through but still soft and fluffy, so don’t be tempted to leave it in the oven longer than necessary.

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