COFFEE CRèME BUNDT CAKE

Coffee Crème Bundt Cake image

Provided by Samantha Seneviratne

Categories side-dish

Time 2h35m

Yield 10 to 12 servings

Number Of Ingredients 18

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2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons freshly ground cardamom
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1 tablespoon pure vanilla extract
3 tablespoons instant espresso powder
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
3 large eggs, at room temperature
3/4 cup sour cream
3/4 cup sweetened condensed milk
2 tablespoons unsalted butter
1 large egg yolk
1/2 teaspoon kosher salt
1/4 teaspoon instant espresso powder
2 1/4 ounces walnuts or pecans, chopped (1/2 cup)

Steps:

Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt cake pan.
In a medium bowl, whisk together the flour, cardamom, baking powder, salt, and baking soda. In a large bowl, combine the vanilla and espresso powder. Add the dark brown sugar, granulated sugar, and butter and beat with an electric mixer on medium speed until fluffy, about 4 minutes. Beat in the eggs, 1 at a time, scraping down the sides of the bowl as necessary, until well combined.
Reduce the speed to low and alternate adding the flour mixture and the sour cream, starting and ending with the flour mixture, and mix until just combined. Transfer the 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 the cake to a wire rack to cool for about 15 minutes, then flip out 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 the cooled cake. Top with the walnuts. Serve warm or at room temperature.