Coffee Bundt Cake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 cups Brown sugar, light or dark
  • 3 cups Cake flour
  • 1 cup Icing/powdered sugar
  • 1/2 tsp Salt

• Drinks

  • 5 tsp Instant coffee granule

• Dairy

  • 1 cup Butter, unsalted
  • 1 cup Greek yogurt

Found on marshasbakingaddiction.com

Description

Ingredients

• 3 cups (300g) cake flour*
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large eggs, room temperature
• 1 and 1/2 cups (300g) light or dark brown sugar
• 1 cup (226g) unsalted butter, melted
• 1 cup (240ml) Greek yogurt, room temperature
• 4 teaspoons instant coffee granules, dissolved in 1 tablespoon water
• 1 cup (125g) icing/powdered sugar
• 1 teaspoon instant coffee granules, dissolved in 2 tablespoons water

Directions

• Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
• Whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Whisk together the eggs. Add the sugar, and whisk until combined. Add the melted butter, yogurt, and coffee, and whisk until combined. Fold in the dry ingredients.
• Pour the batter into the prepared pan, and bake for 45 - 50 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs. Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand. Allow to cool completely before glazing.
• Whisk together the icing sugar and coffee until smooth. Drizzle over the cooled cake.