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Serves
US | Metric
Ingredients
  • 225 g plain flour
  • 225 g soft brown sugar
  • 1½ tsps baking powder
  • 4 medium eggs at room temperature
  • 250 ml sunflower oil
  • 1 tbsp instant coffee dissolved in 1 tbsp. boiling water
Glaze
  • 250 g icing sugar
  • 2 tbsps instant coffee dissolved in 1 tbsp. boiling water
  • 1 tbsp milk, you may need extra
Double Coffee Bundt Cake Double Coffee Bundt Cake
Double Coffee Bundt Cake

I am a huge coffee fan, slightly addicted and love anything flavoured with it. This cake was totally delicious, soft and fluffy and just the right amount of coffee.


You could add walnuts if you can eat nuts….

Prep 15 minutes
Total 50 minutes
  • Pre-heat your oven to 180℃
  • Prepare your bundt tin by buttering the dish well, then shaking a spoon of flour all over the base, try to cover every part. Empty out any extra flour by hitting the pan upside down.
  • Sieve the flour and baking powder, then mix well with the sugar, make sure all of the dry ingredients are well combined.
  • Whisk the eggs, then whisk in the sunflower oil and coffee.
  • Make a well in the centre of the dry ingredients and pour in the egg liquid, whisk to be a smooth batter, scraping the sides down of the bowl as you go. (If using chopped walnuts add them at this point)
  • Pour into the bundt dish and place into the oven for 35 minutes. It is cooked once a skewer comes out clean.
  • For the glaze whisk the icing sugar with the milk and the coffee. If it seems thick add a splash more milk, you need a thick consistency which can pour. Place into a pouring jug.
  • Whilst cake is still warm place on a wire rack above a dish (to catch the extra glaze)
  • Pour the glaze evenly over the cake, this will soak into the sponge a little.
  • Next let the cake cool more then carefully remove the tray and scrap the glaze remains back into the jug and pour over again. I repeated this 4/5 times so the topping became thick.
  • Sprinkle cocoa powder on the last layer.
  • Serve!


Enjoy xx

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Double Coffee Bundt Cake

I am a huge coffee fan, slightly addicted and love anything flavoured with it. This cake was totally delicious, soft and fluffy and just the right amount of coffee.


You could add walnuts if you can eat nuts….

favorite
print
rate
Prep 15 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 225 g plain flour
  • 225 g soft brown sugar
  • 1½ tsps baking powder
  • 4 medium eggs at room temperature
  • 250 ml sunflower oil
  • 1 tbsp instant coffee dissolved in 1 tbsp. boiling water
Glaze
  • 250 g icing sugar
  • 2 tbsps instant coffee dissolved in 1 tbsp. boiling water
  • 1 tbsp milk, you may need extra

  • Pre-heat your oven to 180℃
  • Prepare your bundt tin by buttering the dish well, then shaking a spoon of flour all over the base, try to cover every part. Empty out any extra flour by hitting the pan upside down.
  • Sieve the flour and baking powder, then mix well with the sugar, make sure all of the dry ingredients are well combined.
  • Whisk the eggs, then whisk in the sunflower oil and coffee.
  • Make a well in the centre of the dry ingredients and pour in the egg liquid, whisk to be a smooth batter, scraping the sides down of the bowl as you go. (If using chopped walnuts add them at this point)
  • Pour into the bundt dish and place into the oven for 35 minutes. It is cooked once a skewer comes out clean.
  • For the glaze whisk the icing sugar with the milk and the coffee. If it seems thick add a splash more milk, you need a thick consistency which can pour. Place into a pouring jug.
  • Whilst cake is still warm place on a wire rack above a dish (to catch the extra glaze)
  • Pour the glaze evenly over the cake, this will soak into the sponge a little.
  • Next let the cake cool more then carefully remove the tray and scrap the glaze remains back into the jug and pour over again. I repeated this 4/5 times so the topping became thick.
  • Sprinkle cocoa powder on the last layer.
  • Serve!


Enjoy xx

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com