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!
- 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.