Coffee Bundt Cake with Caramel and Irish Whiskey Glaze
- Prep Time 15 Minutes
- Cook Time 50 Minutes
- Servings
I have practically lived in my kitchen since November 22nd. I have been experimenting with flavors, writing recipes, re writing recipes, tasting cakes, converting measurements and adjusting oven temperatures in order to come up with the best Bundt cake recipe. I have made this cake 4 times since Thanksgiving and each and every time it is delicious, if I say so myself !
Ingredients
- 8 ounce or 1 stick of unsalted butter at room temperature
- 1 2/3 cup extra fine granulated sugar
- 6 large free range eggs
- 2/3 cup milk
- 1/3 cup sour cream
- 1 teaspoon baking powder
- 2 3/4 cup all purpose flour
- 2 tablespoon coffee essence or cold espresso
- CARAMEL & WHISKEY GLAZE
- 1/2 cup unsalted butter
- 1 tablespoon milk
- 1/2 cup brown sugar
- 2 tablespoon irish whiskey
Instructions
Pre Heat Oven to 350 degrees F
Grease a Bundt Pan with softened butter and sprinkle with flour. Doing this thoroughly will make sure you have a clean release from the bundt pan.
Cream the butter and sugar for about 2 minutes or until soft and fluffy.
Add eggs one at a time.
Add in milk and sour cream.
Sift the flour and baking powder and gently add to mixture. Mix on low.
Stir in coffee flavoring. See Tips below.
Pour batter in bundt pan. Tap pan a few times to make sure batter settles in all the grooves.
Bake on middle shelf of oven for 50 minutes or until cake tester comes out clean when inserted.
Remove from oven and set aside for 5 mins to cool slightly.
Place wire cooling rack on top of cake and gently turn upside down to release cake from Bundt pan.
FOR THE GLAZE
In a saucepan, heat the butter, sugar and milk.
Stir to dissolve and bring to a boil then turn the heat off.
Add 2 tablespoons of Irish whiskey to the glaze.
Drizzle the glaze over the Bundt cake.