Classic Coffee Layered Bundt Cake

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It was one of those days when I was so tired that baking was the last thing on my mind. I could have skipped it completely but I had to bake! Has this ever happened with you?

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Had kept the eggs and butter out in the morning to bring them at the room temperature so that I could use them to bake cookies for the holidays. The whole day went by in a blink and it was already 8:00 pm and those 4 eggs still sat there on the counter looking at me, waiting for their fate.

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I didn’t have the heart to throw them in the trash and I wasn’t sure if putting them back in the fridge after their outing for the whole day, would be fine (any ideas?)…so started looking for the newer recipes to bake cookies. I made a batch of Suzanne’s Thumbprint Chocolate Cookies. They came out super awesome. Thanks Suzanne for such a good and rich recipe.

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But baking cookies is more time consuming for me than the cake so looked for a coffee cake recipe and found a really good one at Martha’s. Such a rich coffee cake and layering takes it to another level. Rich! Decadent! Nutty! Soft! Crumbly! Flavorful! Aromatic! Bursting with Holidays!

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Here is how I made it, which is originally adapted from Martha Stewart’s Aunt Patty’s Coffee Cake.Click on the link (in blue) for original recipe. Here is my version!

Makes : 1 big Bundt Cake OR 2 medium loaf cakes OR 4 small loaf cakes

Kitchen Equipments Required :Loaf pan or cake pan of your choice. I used a big Bundt pan, chopping board & knife or food processor, 1 small bowl, 1 medium bowl, 1 big bowl, electric egg beater, spatula, whisk, fork.

Ingredients :

All purpose flour : 2 cups. You may use whole wheat flour or 50/50 of both.
Baking soda : 1 tsp
Baking powder : 1 tsp
Cinnamon powder : 1/2 tsp
All spice powder : 1/2 tsp
Instant coffee powder : 1 tsp
Coco powder, unsweetened : 1 tsp
Salt : 1/2 tsp
Butter, unsalted and at room temperature : 8 tbsp or 1 stick
Sugar : 3/4 cup
Eggs : 2 large, at room temperature
Yogurt, plain and thick : 1 cup at room temperature
Orange juice : 1/4 cup
Vanilla extract : 1 tsp

Filling :
Granulated sugar : 3 tbsp
Instant coffee : 1 tbsp
Cocoa powder, unsweetened : 1 tbsp
Walnuts : 1/4 cup chopped roughly
Pistachios : 1/4 cup chopped roughly
Almonds : 1/4 cup chopped roughly
Cinnamon powder : 1 tsp
All spice : 1 tsp. you may use the combination of clove, ginger and nutmeg powder.

To grease the pan : butter and flour

Method :

  1. Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan or pan of your choice.

  2. In a small bowl, make the filling. Mix together the sugar, instant coffee, cocoa, cinnamon powder, all spice powder and chopped nuts.

  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, instant coffee powder, coco powder, cinnamon powder & all spice powder.

  4. Using an electric egg beater, cream together the butter and sugar in the big bowl. Add one egg at a time, beating until just combined.

  5. Beat in one third of the flour mixture, then half of the yogurt, then another third of the flour mixture. Beat in the remainder of the yogurt and the last third of the flour mixture.

  6. Add the vanilla essence & orange juice and mix for another minute or two. Make sure that no dry ingredient are left so scrape well from all the sides.

  7. Pour half of the batter into the prepared pan and sprinkle half of the filling on top.

  8. Pour in the remaining batter (save 1/4 cup to top later) and sprinkle the remaining filling on top of that.

  9. Now pour the saved 1/4 cup of the batter.

  10. Take a spoon and level the batter. If the filling is showing up at some places, then it’s fine. Let it be!

  11. Bake for 50-60 minutes, or until a wooden toothpick inserted in the middle of the cake, comes out clean.

  12. Keep it in the pan for 15-20 minutes and then gently flip it on a cooling rack. Tap it on the top to loosen it. If it still doesn’t come out. Flip it again back to normal position. Run a plastic knife on the edges to loosen it. The flip and tap again to take it out. I used my gorgeous Simpleware Flow Board to rest my cake and then drizzled it with weak sugar frosting! All the drop went through the pores and I had a mess free working counter.

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    Enjoy with family and friends! Make smaller bundts and use for gifting :).
    I am going to make it again and again! Are you?

Don’t forget to enroll in Holiday Give away of Simpleware Cutting Board Flow

Taking it to Angie’s Fiesta Friday, co-hosted by Indu and Jhuls. I hope that the lovely ladies like it :).

Sonal

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43 Comments

  1. That cake is calling my name! I would love to sink in my teeth into all that coffee and nuts! It always happens to me as well, but sometimes keeping aside my tiredness, I still go ahead and bake to satisfy the itch but then it is all too late and I am so tired thinking of how the next day will go… πŸ™‚ Bookmarking this one…

  2. I can’t believe I didn’t comment on this cake it looks so good, really really good. I love making bundt cakes. So glad the thumbprints worded out for you. They look wonderful. This has been such a hectic week. Relaxing right now after the festivities. Hope you had an awesome day. Merry Christmas.

  3. Beautiful cake with all those nuts and spices. As for the eggs, if they haven’t been cracked, they are probably fine to put back in the fridge, and if not when you do crack them, you’ll know if they are past it because it will be runnier than it should be. I am forever bringing things out of the fridge with the best intentions, only to put them back in the evening. My kitchen is usually on the cool side, which helps.

  4. Heeyyyyy Sonal! How r you? Its been a long time. Actually i was away from blogging for sometime. But now it feels good to be back. And it feels very good to see your blog. I think lots to catch up. Love the new look of your space. And this cake looks simply woow! πŸ™‚

  5. Delicious looking cake Sonal – all of the yummy flavors and the different nuts makes this a special holiday treat. In regards to eggs, I leave them out overnight and then bake first thing in the morning. A chef in one of my cooking classes mentioned this as well as leaving butter out overnight. But just for baking, not any other time. My step daughter use to raise chickens and their eggs were left out all of the time. I think the FDA has a different opinion however… πŸ™‚ No one has been sick and most baked goods turn out great.

  6. It seems butter or eggs have been left on my counter numerous days lately too! This Christmas thing is exhausting. πŸ˜‰ Happy to see you pulled through and got the job done though, Sonal! The bundt cake sounds delicious and looks so pretty! (I’m making Suzanne’s cookies today… yours look great too.)

  7. Haha! That happened to me a hundred times. Baking is the last thing I do during weekends. I do some other errands before and of course, I feel tired. Then, I decide not to bake and take a rest instead. Well, in less than an hour, I am in the kitchen preparing the things I need for baking. Sometimes, I bake 3 goodies in half day after all those errands. πŸ˜› Baking is really somethung we need to do, Sonal. Cookies are time consuming for me as well because I only have one oven rack. This cake sounds really good – I could almost smell it from here. I’d love to have some slice, please. I am really hungry and tired from cleaning the fridge. πŸ™‚ Happy FF, Sonal.

  8. You are a baking goddess! At 8 pm I’d probably just turn those eggs into scrambled eggs πŸ˜€ The cake looks amazing! You take incredible photos, Sonal. I want to take a big bite! Maybe then I’ll stop hyperventilating πŸ˜€

  9. I have a lot of those days lately, Sonal! I have the best intentions to bake and take photos, but usually by the time I get home, I’m too tired!!
    I’ve often wondered that about eggs going back in the fridge after sitting out all day too… I’d be interested to hear what everyone has to say about that..
    This cake looks so delicious, you actually made me consider getting off the couch right now! But then I thought I’d wait til the morning. I’m definitely trying this one, Jessica loves this type of cake. It has the perfect spices! ❀️

    1. Loafs of love and hugs Prudy! Coming from you makes me a happy baker :). I absokutely loved it. It was gone pretty fast between, sharing with neighbors and i and husband! Nect time will make it with whole wheat and oats :).