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Coffee cakes are my absolute favourite and so are Bundt cakes because of their various shapes & varieties, so I decided to combine them together & make a Coffee Bundt cake! Turned out to be light and so delightful… Next time I am trying out a spin with cinnamon streusel – can’t wait!! 

Tried a reflection shoot for the first time and boy it was difficult mainly due to the angles! My mirror is relatively large and so I was having some issues fitting the camera at the right angle in a small room and out of sight from the reflection in the mirror! All in all good fun and would love to try more of these shots!

Servings 12 slices


  • 3 cups all purpose flour
  • 1/2 tsp salt
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 5 eggs
  • 300g brown sugar
  • 1 cup yogurt
  • 220g unsalted butter, melted
  • 5 tsp coffee granules, dissolved in 1 tbsp hot water
  • Glaze - Dissolve 1 tsp coffee into 2 tbsp hot water, cool & mix with 1 cup icing sugar.


  • Preheat the oven to 180C. Brush a 10-inch bundt pan with enough melted butter, dust some flour & set aside.
  • Combine all the dry ingredients except the sugar. Set aside.
  • With an electric blender, whisk together the eggs & sugar. Fold in the butter, yogurt, coffee & mix until fully combined. Sift through the dry ingredients using a sieve & mix well. Pour the mix into the Bundt pan & bake for 50-55 mins. until a toothpick inserted comes out clean.
  • Let the cake cool for at least 20-30 mins. before inverting it. Glaze once completely cool.
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