Coffee Bundt Cake

This is by far my favorite bundt cake, and definitely a main go-to for having with coffee or breakfast. The original recipe is from “Kuchnia Polska” and demands the use of almonds. I think they are optional, but they definitely elevate the cake if you can have them. You may be thinking “Aggie, what the heck is up with this instant coffee bs”?! Well, I’m here to tell you that yes, it is absolutely necessary to use the instant stuff. Just get a small jar and have it stored just for this recipe (and very desperate times I guess). There is just no other way to cut down on the liquid added and get the same amount of coffee flavor into this cake. Especially with the cognac. Trust me. Vanilla sugar may be an ingredient you haven’t seen before. It’s what most Polish cooks use instead of vanilla extract. It’s available in many international markets, especially Eastern European ones. If you can’t find it, just substitute in vanilla extract. This cake is in the European category of sweets so if you have a sweet tooth, you may enjoy it glazed. I like it with just the traditional sprinkling of powdered sugar.     

INGREDIENTS makes 1 bundt cake

1/4 cup cognac

3 Tbs instant coffee

2 sticks butter, room temperature

2 cups powdered sugar

1 1/4 cups flour

1 Tbs baking powder

4 eggs

1 packet (about 1 Tbs) vanilla sugar or 1 tsp vanilla extract

1 cup sliced almonds (optional)

additional butter or Baking Pam for greasing the pan

additional powdered sugar for sprinkling garnish

INSTRUCTIONS

• 1/4 cup cognac
• 3 Tbs instant coffee
• butter or Baking Pam for greasing the pan

1. Preheat your oven to 355 degrees. Grease a standard bundt pan with butter or Baking Pam. Dissolve the instant coffee in the cognac and set aside.

• 2 sticks butter
• 2 cups powdered sugar

2. Using a mixer, mix the butter and powdered sugar (on low to prevent a huge mess) until a smooth cream-colored paste is formed.

• 1 1/4 cups flour
• 1 Tbs baking powder
• 4 egg yolks
• 1 packet (about 1 Tbs) vanilla sugar or 1 tsp vanilla extract
• 1 cup sliced almonds (optional)
• coffee cognac mixture

3. Add in the flour, baking powder, egg yolks, vanilla sugar, almonds, and coffee cognac mixture. Mix in the mixer until a smooth paste, the color of a latte, is formed.

• 4 egg whites

4. Beat the egg whites until they make a stiff foam.

5. Gently fold in the egg white foam with the rest of the ingredients. Make sure that the egg whites are not completely dissolved in the mixing process. They should form little lumps in the batter about the size of a dime.

6. Pour the mixture into the prepared bundt pan and bake at 355 degrees for 50 – 60 minutes, until a toothpick inserted in the middle comes out clean.

7. Remove the pan from the oven, let it cool for about 10 min, and then turn the bundt cake out. Cool on a wire rack for another 10 – 15 min. Cool completely before serving. Dust with powdered sugar just before serving.