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A 6-cup Bundt pan is smaller than the standard size. You can also use a 9-inch round cake pan.

Alice Medrich
Recipe by Cooking Light January 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
10 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; stir well with a whisk. Add butter, egg whites, and egg; beat with a mixer at low speed 1 minute. Beat at high speed 1 minute. Add milk, espresso granules, and vanilla; beat 1 minute. Pour batter into a 6-cup Bundt pan coated with cooking spray.

  • Bake at 350° for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.

Nutrition Facts

192 calories; calories from fat 28%; fat 6g; saturated fat 3.5g; mono fat 1.8g; poly fat 0.3g; protein 4g; carbohydrates 32.8g; fiber 1.8g; cholesterol 34mg; iron 1.3mg; sodium 225mg; calcium 27mg.
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