Latte Bundt with Espresso Glaze
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Baked; Birthday; Cakes; Christmas; Easter; moderate; Teatime
Description
Never mind having coffee with your cake, how about coffee in your cake? This yummy bundt has all the rich, roasted flavours of your favourite cuppa!
Ingredients
Bundt Cake
125 g butter, softened
½ tsp (2.5 ml) vanilla essence
¾ C (150 g) brown sugar
2 Tbsp (30 ml) instant coffee
1 Tbsp (15 ml) boiling water
2 large eggs
215 g self-raising flour
½ C (125 ml) sour cream
Espresso Syrup
1 C (250 ml) espresso
50 g brown treacle sugar
Espresso Glaze
60 ml espresso syrup
100 g icing sugar
Instructions
Bundt Cake
Preheat the oven to 180 °C. Flour and butter the bundt tin.
Beat the butter, vanilla essence and brown sugar until light and fluffy in the bowl of a cake mixer.
Dissolve the coffee in the boiling water, add to the butter mixture and beat until combined. Add the eggs, one at a time, beating after each addition. Sift the flour over the
mixture. Stir until just combined. Add the sour cream and stir until combined.
Spoon the mixture into the prepared tin. Smooth the surface and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Allow to stand in the pan for 5 minutes and then turn onto a wire rack to cool.
Espresso Syrup
Place the espresso and brown sugar into a saucepan and cook for 10 minutes until the mixture starts to thicken. Allow it to cool completely.
Espresso Glaze
Add 60 ml of espresso syrup to the icing sugar and mix until smooth.
Pour the glaze over the cake.
