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Recipe Thursday-Toddy Coffee Bundt Cake

Posted on April 10th, 2014 | Posted in Bakery, Breakfast and Brunch, Recipes

This recipe was inspired by some Toddy coffee that I was gifted from a friend. Toddy coffee is cold brewed super concentrated coffee, generally used to make hot or iced coffee. I had a quart in my fridge and wanted to think up something that I could bake with it! I came across Model Bakery’s Espresso Bundt Cake, and decided to transform it into Toddy Coffee Bundt Cake. Toddy creates a perfectly balanced and distinctively smooth less acidic coffee, so it fit the bill nicely. The coffee flavor was prevalent and delicious. I would recommend serving this for breakfast with coffee or as an evening treat with a nice scoop of rich coffee ice cream.

Toddy Coffee Bundt Cake

Espresso Bundt Cake (1 of 1)

Yield 12 Servings
1 cup/225 g unsalted butter, at room temperature, plus more for the pan (880030, 1#)
All-purpose flour for the pan (991889, 25#)
3 cups/390 g cake flour (not self-rising) (NFL2550, 50#, American Beauty)
1 1/2 teaspoons baking powder (NOT1030, 10#)
1 1/2 teaspoon baking soda (97900, 50#, Arm & Hammer)
1/2 teaspoon fine sea salt (NSA1450, 50#)
2 cups/400 g granulated sugar (991842, 50#, Golden Barrel)
3 large eggs, at room temperature (EGG014, DOZ, EK Martin)
1 teaspoon pure vanilla extract (991796, 6/1QT, McCormick)
2 cups/480 ml sour cream, at room temperature (HPH050, 5#, Crowley)
1/2 cup/120 ml cold brewed coffee

1 cup/115 g confectioners’ sugar, sifted (NSU2450, 50#)
3 tablespoons cold brewed coffee, as needed

To make the cake: Position a rack in the center of the oven and preheat to 350°F. Generously butter the inside of a 12-cup/2.8-L fluted tube pan. Dust with all-purpose flour and tap out the excess.

Sift the cake flour, baking powder, baking soda and salt together into a bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light in color and texture, about 3 minutes (or beat by hand with a wooden spoon for about 10 minutes). Beat in the eggs, one at a time and then the vanilla. Reduce the mixer speed to low. Add the flour mixture in thirds, alternating them with two equal additions of the sour cream, and scraping down the sides of the bowl as needed, mixing until smooth.

Transfer one-third of the batter to a medium bowl. Whisk in the cold espresso. Spoon half of the plain batter into the prepared pan. Top with the espresso batter, and then the remaining plain batter. Smooth the batter with a spatula.

Bake until a long bamboo skewer inserted in the center of the cake comes out clean, 50 minutes to 1 hour. Let cool in the pan on a wire cooling rack for 15 minutes.

Run a dinner knife around the inside of the pan to loosen the cake. Invert and unmold onto a wire cooling rack and let cool completely.

To make the glaze: Put the confectioners’ sugar in a small bowl. Whisk in enough of the espresso to make a glaze about the thickness of heavy cream.

Put the cake, while still on the cooling rack, over a large plate. Drizzle the glaze over the cake, letting the excess glaze drip down the sides. Let stand until the glaze sets. The cake can be stored, wrapped in plastic wrap, at room temperature for up to 3 days.

Recipe adapted from SeriousEats.com

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