Espresso Bundt Cake
A moist and flavorful espresso bundt cake made with real espresso and finished with a simple glaze. This easy coffee cake is perfect for brunch, holidays, or anytime you’re craving a rich, bakery-style dessert.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup butter, melted
- 1/2 cup milk
- 1/2 cup espresso (I use @49th Old School Espresso)
Frosting
- 1 cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven at 350F with the rack in the middle position.
- Butter and flour a 10” Bundt pan.
- In a medium size bowl, combine the flour, baking powder and salt. Set aside.
- In a stand mixer, beat the eggs, sugar and vanilla at high speed for 10 min until the mixture doubles in size.
- Drizzle in the butter while continuing to beat on high.
- At low speed, add the dry ingredients alternately with the milk and espresso, beating just until smooth. Pour the batter into the pan.
- Bake for 40 to 45 minutes until a toothpick inserted in the cake comes out clean. Let cool for 15 minutes. Un-mould and let cool completely on a wire rack.
- Mix the powdered sugar with 1 tbsp milk and drizzle over cake. Enjoy!