GLAZED COFFEE BUNDT CAKE

Bundt cake de café glaseado
The bundt cakes are biscuits that, besides being rich, are very beautiful. Bake in crown molds, usually with drawings around. They have the main advantage that their texture is homogeneous and very tender, because, when carrying the mold a central fireplace, it is not dried by the edges and crude in the interior.
Bundt cake de café glaseado
In this case I have prepared a coffee bundt cake , with all its aroma and a crisp point that brings the surface glaze. I used coffee macchiato, something like coffee cut with cream of milk ready to drink. You can use this type of coffee or any other you like. You prepare it, let it cool and you can add it to the dough. This one I like because it gives coffee flavor without being excessively strong.
If you do not have bundt cake mold to make this coffee cake , you can bake it in a round or rectangular mold (of the plumcake type), adapting the quantity to the volume of your container. It is baked in a 6-cup (1.5-liter) pan.
Ingredients (for a bunt mold of 6 cups capacity or 1,5 liters):
180 grams of butter
180 grams of sugar
3 eggs
210 grams of flour
2 tablespoons unsweetened cocoa powder
1/2 tablespoon of chemical yeast
1 pinch of salt
210 ml macchiato coffee *
1 teaspoon vanilla (essence or extract)

* The macchiato is cut coffee, composed of approximately 175 ml of coffee and 35 ml of milk or cream. If you do not want it to taste so strong, you can put in more milk and less coffee.

-For the glaze:
75 grams of glacé sugar
2 tablespoons coffee

-To decorate (optional):
Chocolate chips
Coffee grains

Elaboration:
Preheat the oven to 175 ° C with heat up and down without air. Sift the flour with the cocoa, the yeast and the salt and reserve. Beat the butter with the sugar, until a pale and fluffy mixture. If you have a kneader, use the shovel. Add the vanilla and incorporate the eggs one by one, as they become integrated. Although it seems to have a cut appearance, do not worry, as you add flour it is perfectly homogeneous.

Receta de bundt cake de café glaseado 01

Pour one third of the flour and beat until the half of the coffee is added, alternating another third of flour, the other half of the coffee and the last third of flour.

Receta de bundt cake de café glaseado 02

Grease the mold by brushing the edges well, with butter or mold release spray (do not use margarine or oil). When the dough is homogeneous, pour the dough on one side, so that it is distributed in the mold alone. Beat the mold 3 or 4 times on the countertop, supported on a rag, to let out any air bubbles that may be in the dough. Bake for 40 minutes or until, when pricked with a toothpick, it comes out completely clean or with small strokes. Remove the mold from the oven, let stand on a rack for 10 minutes and carefully demold. Cool completely on a rack.

Receta de bundt cake de café glaseado 03

To prepare the icing, put the glacé sugar in a bowl and add the two tablespoons of coffee. Mix with a spoon until homogenized. If it is very thick, it incorporates, little by little, droplets of coffee, until it acquires the desired consistency. Pour the icing onto the cake placed on a rack (place a tray or baking sheet underneath to collect falling drops) and let it dry before serving.Decorate with chocolate chips and coffee beans.

Receta de bundt cake de café glaseado 04

Tricks and tips:

→ You can prepare the best coffee at home or use coffee macchiato ready to drink . With a 250 ml bottle, you will have enough for the cake and frosting.

→ Do not you want me to know too much about coffee? Change the proportions of coffee and milk (or cream). The important thing is that, between both liquids, they add 210 ml.

→ If you are going to take children , I recommend that you use decaffeinated coffee or latte macchiato (milk stained with a little coffee).

→ What advantages or disadvantages do bundt cake molds have? The main advantage is that the heat passes through the central fireplace and the dough is baked in less time and in a more homogeneous way, avoiding dry edges and raw centers. In addition to getting biscuits very beautiful visually by the edges. The only disadvantage is that you do not use nonstick molds or you do not grease them very well, the cake will stick and it will be impossible to unmold it without breaking it.