Coffee Bundt cake with rum glaze

Southern Living

Coffee Bundt cake with rum glaze
Coffee Bundt cake with rum glaze

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    large eggs, separated

  • 1 1/4

    cups granulated sugar

  • 1

    teaspoon coffee extract

  • 2

    cups all-purpose flour

  • 1

    tablespoon baking powder

  • 1

    tablespoon finely ground coffee

  • 1

    teaspoon kosher salt

  • 3/4

    cup butter, melted

  • 1/2

    cup milk

  • 3

    cups firmly packed light brown sugar

  • 3

    cups brewed coffee

  • 1/2

    cup rum*

  • Garnishes: whipped cream, fresh raspberries, powdered sugar

Directions

1. Preheat oven to 350°. Whisk together yolks and granulated sugar until mixture is thick and pale (about 2 minutes). Stir in coffee extract. Sift together flour and next 3 ingredients; gently stir into yolk mixture until just blended. Stir in butter and milk until just blended. 2. Whisk egg whites until stiff peaks form. Fold one-third egg whites into yolk mixture. Fold in remaining egg whites. Pour into a well-buttered 10-cup Bundt pan. 3. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. (Do not remove from pan.) 4. Meanwhile, bring brown sugar and brewed coffee to a boil in a medium saucepan. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Remove from heat; stir in rum. Reserve 2 cups syrup. Return pan to stove top; cook over medium-low heat, stirring occasionally, 15 minutes or until slightly thickened. 5. Pierce cake 10 to 15 times using a skewer. Pour reserved 2 cups thin syrup over cake. Let stand 15 minutes. Invert cake onto a serving platter. Spoon desired amount of thickened syrup over cake. Reserve remaining syrup for another use (such as topping pancakes). *The rum is optional. Replace it with an additional 1/2 cup brewed coffee, if desired.

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