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Photo: Mark Thomas; Styling: Stephana Bottom Photo by: Photo: Mark Thomas; Styling: Stephana Bottom

Cappuccino Bundt Cake

All You APRIL 2011

  • Yield: Serves 12
  • Prep time:20 Minutes
  • Bake:33 Minutes
  • Cost Per Serving:$.57

Ingredients

  • Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 3/4 cups sugar
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 8 tablespoons unsalted butter
  • 2 tablespoons plus 1/4 tsp. unsweetened cocoa
  • 3 tablespoons plus 1/4 tsp. instant espresso powder
  • 2 tablespoons plus 1/4 tsp. cinnamon
  • 2 large eggs, lightly beaten, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • Glaze:
  • 4 ounces white chocolate, chopped
  • 1 tablespoon unsalted butter
  • 1 cup confectioners' sugar
  • 3 tablespoons whole milk

Preparation

1. Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan.

2. In a bowl, whisk flour, baking soda, sugar and salt. In a pan, whisk oil, butter, 2 Tbsp. cocoa, 3 Tbsp. espresso powder, 2 Tbsp. cinnamon and 1 cup water. Bring to a simmer over medium-low heat, stirring. In a bowl, whisk eggs, sour cream and vanilla.

3. Stir cocoa mixture into flour mixture. Fold in egg mixture. Pour into Bundt pan, smoothing top. Bake until a skewer inserted in cake's center comes out clean, 25 to 33 minutes. Let cool on a wire rack for 10 minutes; remove from pan. Let cool completely.

4. Make glaze: Whisk 1/4 tsp. each cocoa, espresso powder and cinnamon. In a heatproof bowl set over 1 inch of simmering water, melt chocolate with butter. Remove from heat; let cool. In a bowl, whisk confectioners' sugar and milk. Stir in chocolate mixture. Drizzle glaze over cake. Sift cocoa mixture over top; let stand until glaze is set.

Nutritional Information

Amount per serving
  • Calories: 479
  • Fat: 24g
  • Saturated fat: 10g
  • Protein: 5g
  • Carbohydrate: 63g
  • Fiber: 2g
  • Cholesterol: 64mg
  • Sodium: 231mg
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