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Ingredients
- Cake:
- Baking spray with flour
- 2-3/4 cups all-purpose flour
- 1-1/2 tsp. baking powder
- 1 tsp. salt
- 1/3 cup unsweetened cocoa powder
- 10 Tablespoons unsalted butter (at room temperature)
- 2 cups granulated sugar
- 3 large eggs
- 3/4 cup fat-free sour cream (at room temperature)
- 3/4 cup strong freshly brewed coffee
- Sugared Coffee Beans:
- 3 tablespoons superfine sugar
- 1 Tbsp honey
- 12 whole coffee beans
- Glaze:
- 1 cup powdered sugar, sifted
- 2 Tbsp espresso powder combined with 3 Tbsp boiling water
- 1 Tbsp coffee-flavored liqueur (such as Kahlua), optional
Details
Servings 14
Preparation
Step 1
Heat oven to 350 with rack in the center. Lightly coat a 12-cup Bundt pan with baking spray; set aside.
To make cake:
1. Combine flour, baking powder, salt and cocoa powder in a medium bowl whisking well; set aside.
Place butter in a separate bowl; beat with a mixer at medium-low speed, until soft and creamy. Add sugar; beat well. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternating with sour cream first, then coffee. Stir well with rubber spatula; scrape any batter at the bottom to combine.
2. Spoon batter into prepared pan spreading evenly. Bake until knife tip inserted in the middle comes out clean (45-55 minutes); let cool.
To make sugared coffee beans:
Sprinkle some superfine sugar onto a sheet of wax paper. Dip 1 coffee bean into honey, transfer wet bean to wax paper and sprinkle with superfine sugar. Continue with the remaining coffee beans; let dry.
To make glaze:
Combine powdered sugar, espresso powder mixture and liqueur (if desired) in a medium bowl; stir well with a fork until smooth. Transfer cooled cake to a serving platter. Drizzle glaze generously over cake; decorate with sugared coffee beans.
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