Coffee Bundt Cake: Tall, Soft, and Delicious…
Tall, fluffy, fragrant and moist bar doughnut. Perfect for both breakfast and snack. Every time I make it, it’s a hit! It is just what you often find on bar counters and in bakeries. In short, with little effort and in a short time we can bring to the table a delicious doughnut to enjoy with the whole family. Perfect for dunking in Cappuccino for breakfast.
Ingredients:
- 400g (3 1/4 cups) plain flour (all-purpose flour)
- 300g (1 1/2 cups) caster sugar (granulated sugar)
- 6 eggs
- 150ml (2/3 cup) milk
- 100ml (1/2 cup) vegetable oil
- 1 sachet (16g or 4 teaspoons) baking powder
- Zest of 1 lemon
- 1 tablespoon vanilla extract
How to Prepare Coffee Bundt Cake:
- Separate the yolks from the egg whites and whip the egg whites until stiff.
- Beat the yolks with the sugar using electric whips for at least 10 to 15 minutes. Then add the milk, seed oil, vanilla extract, flour with sifted baking powder, and lemon zest. If desired, you can also add a little liqueur of your choice. Gently work the mixture with a spatula and then incorporate the beaten egg whites a little at a time. Always use movements from the bottom to the top so as not to deflate the mixture.
- Pour the mixture into a buttered and floured 24/26-cm mold.
- Bake in a preheated static oven at 180°C (350°F) for about 40 minutes. Let cool and dust with plenty of powdered sugar.
Bon Appétit!
