Hello there! It’s been a crazy time! I am starting my Master’s degree at NYU next week! I can’t wait for that! I’m sure it’s going to be awesome!
Today, I’d like to share the recipe for Coffee-Cinnamon Bundt Cake. I baked it few months ago, when I was in Poland. To be honest, this cake was a total experiment. I’ve never combined cinnamon, almonds, coffee and Irish Cream together before. Turns out that these ingredients go perfectly together! The cake was moist, infused with Irish cream, and super tasty! My family fell in love with it!
- 1/2 cup sugar,
- 1/2 cup brown sugar,
- 2 1/2 cup flour,
- 1/2 cup cornstarch,
- 256 g butter, softened,
- 5 eggs,
- 2 tsp baking powder,
- 100 g ground almonds,
- 1 1/2 tsp cinnamon,
- 1/3 cup Irish Cream
- 2 tbs cocoa powder,
- 3 tbs instant coffee
1/2 cup butter,
1/4 cup water or milk,
1 cup white sugar,
1/4 cup Irish cream liqueur
- chocolate flakes to sprinkle
- Preheat oven to 350ºF. Coat a bundt pan with cooking spray.
- In a large bowl, with electric mixer at low speed, beat sugar and butter until light and fluffy.
- Add flour, cornstarch, baking powder, almonds, and eggs.
- Beat at medium speed until well mixed.
- Divide batter into two bowls.
- Pour Irish Cream into one bowl of batter, add coca powder and instant coffee, blend well.
- Add cinnamon to other bowl of batter and blend well.
- With the help of ice cream scoop or large spoon, alternate scoops of the cinnamon and coffee batters into the pan. Take a chopstick and create a swirl all through the batters.
- Bake in preheated oven for 30 minutes, then reduce the temperature to 320°F and bake another 30 or until skewer inserted in the center of the cake comes out clean.
- Cool on a wire cake rack.
- In a saucepan, combine butter, water (or milk) and sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish cream.
- Spoon glaze over top and brush onto sides of cake.
- Allow to absorb glaze. Repeat until all glaze is used up.
- Sprinkle with chocolate flakes.