Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

This recipe makes a rich, moist cake. It tastes even better the next day.

Stephana Bottom
Recipe by Health May 2011

Gallery

Credit: Con Poulos

Recipe Summary test

prep:
20 mins
cook:
45 mins
total:
65 mins
Yield:
Makes 14 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° with rack in the center. Lightly coat a 12-cup Bundt pan with baking spray; set aside.

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  • To make cake: Combine flour, baking powder, salt, and cocoa powder in a medium bowl, whisking well; set aside. Place butter in a separate bowl; beat with an electric mixer at medium-low speed, until soft and creamy. Add sugar; beat well. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture, alternating with sour cream first, then coffee. Stir well with rubber spatula; scrape any batter at the bottom to combine.

  • Spoon batter into prepared pan, spreading evenly. Bake until knife tip inserted in the middle comes out clean (45-55 minutes); let cool.

  • To make sugared coffee beans: Sprinkle some superfine sugar onto a sheet of wax paper. Dip 1 coffee bean into honey, transfer wet bean to wax paper, and sprinkle with superfine sugar. Continue with the remaining coffee beans; let dry.

  • To make glaze: Combine powdered sugar, espresso powder mixture, and liqueur (if desired) in a medium bowl; stir well with a fork until smooth. Transfer cooled cake to a serving platter. Drizzle glaze generously over cake; decorate with sugared coffee beans.

Nutrition Facts

359 calories; fat 10g; saturated fat 6g; mono fat 3g; poly fat 1g; protein 5g; carbohydrates 62g; fiber 1g; cholesterol 68mg; iron 2mg; sodium 223mg; calcium 43mg.
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