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10/10/2019 12:01 AMI am not sure there is anything more gorgeous than a glazed Bundt cake.
And they are almost impossible to mess up.
This was not always the case, however.
Years ago, greasing the pan with butter and flouring it afterward took forever and, if you missed one or two of the indentations, the cake would stick and part of the baked cake would stick to the pan.
These days my pantry I stocked with two cans of Pam—one in the yellow can for savory dishes and the other in the blue can; the latter greases and flours the pan you use for desserts. Baker’s Secret brand also works beautifully. I also make sure I have espresso powder. It is often in the baking aisle, but if it is not, get it from Amazon. It lasts forever and saves me from making a pot of coffee and solves the challenge of changing the amount of liquid in the batter. Math was never my strong suit.
In any case, I love all the flavors of this particular cake and, as with most other Bundt cakes, it is a showstopper whether make it for a card game, dinner party or just a family dinner.
Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.
Coffee Crème Bundt Cake
From Fine Cooking, October/November 2019
Yield: Serves 10 to 12
Cake
1 ¼ cups (2 ½ sticks) unsalted butter at room temperature
2 ½ cups all-purpose flour
2 teaspoons freshly ground cardamom
1 ½ teaspoons baking powder
¾ teaspoon salt
¼ teaspoon baking soda
3 tablespoons instant espresso powder
1 tablespoon pure vanilla extract
¾ cup packed dark brown sugar (light will do)
¾ cup granulated sugar
3 large eggs at room temperature
¾ cup sour cream, at room temperature
Glaze
¾ cup sweetened condensed milk
2 tablespoons unsalted butter
1 large egg yolk
½ teaspoon salt
¼ teaspoon espresso powder
½ cup walnuts, chopped
Preheat oven to 350 degrees. Using floured baking spray, cover the inside of the Bundt cake.
In a medium bowl, whisk together flour, cardamom, baking powder, salt, and baking soda.
In a large bowl, combine espresso powder and vanilla. Add dark brown sugar, granulated sugar, and butter and beat with an electric mixer on medium speed until fluffy, about 4 minutes. Beat in eggs, one at a time, until well combined.
Reduce speed to low and alternate adding flour mixture and sour cream, starting and ending with the flour mixture, and mix until just combined. Transfer 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 cake to a wire rack to cool in the pan for about 15 minutes, then flip 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 cooled cake. Top with walnuts. Serve warm or at room temperature.