Coffee Cake Bundt
Recipe type: Breakfast/Dessert
Cook time: 
Total time: 
  • 2 tablespoons Sugar
  • 1 tablespoon instant Coffee or Espresso
  • 1 tablespoon Unsweetened Cocoa Powder
  • 2 cups All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1½ teaspoons Salt
  • 8 tablespoons ( 1 stick) Butter, softened
  • 1 cup Sugar
  • 2 large Eggs, room temperature
  • 1 cup Sour Cream, room temperature
  • 1 teaspoon Vanilla Extract
  1. Preheat oven to 350 degrees. Butter & flour a 10 or 12 cup Bundt pan.
  2. In a small bowl, mix together the sugar, instant coffee, and cocoa; set aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder and salt.
  4. Using an electric mixer, cream together the butter & sugar till light & fluffy.
  5. Add one egg at a time, beating until just combined.
  6. On medium speed, mix in ⅓ of the flour mixture, then ½ of the sour cream. Repeat until you end with the flour.
  7. Add vanilla and mix, scraping the sides of the bowl well with a spatula.
  8. Pour ⅓ of the batter into the prepared Bundt pan and sprinkle 1.2 of the filling on top. Pour in another ⅓ of the batter and sprinkle the remainder of the filling on top of that. End with the last ⅓ of the batter.
  9. Run a knife threw the batter to marble & swirl it.
  10. Bake 45-50 minutes, or until a toothpick or cake tester inserted in the middle of the cake comes out clean.
  11. Cool on wire rack for 30 minutes. Remove from Bundt pan and finish cooling on plate or serving platter.
The batter may be a bit thick, so what you need to do to get it to lay flat is tap the Bundt pan on a hard surface!
Recipe by I'm At Home Baking! at