By JackieMarie on May 17, 2005
Photo by Marg (CaymanDesigns)
Photo by Marg (CaymanDesigns)
"This is a wonderful bundt cake that I make for any occasion. It is very heavy and moist. Wonderful coffee flavor!"
Serving Size: 1 (233 g)
Servings Per Recipe: 6
"This was a hit at our faculty meeting today. I used half butter and half Smart Balance, and all I had was whipped cream cheese. I added 1/4 cup of cocoa powder to batter and almond extract; I added a filling over half the batter of chopped toasted almonds and dark chocolate pieces, then added the rest of the batter. I glazed it with 1/4 cup powdered sugar and 2 T strong coffee, garnishing with shaved dark chocolate and chopped almonds. It was a big hit. 10 seconds in the microwave and it's awesome. Thanks for the recipe. I baked at 325 for 75 minutes. Perfecto!!"
"This is a real good heavy dense cake. I swirled a mixture of 2 tblsp. cocoa, 2 tblsp instant expresso powder with 4 tblsp of sugar with 1 cup of mini chocolate chips through the cake batter, added a crumb topping and used an angel food cake pan with a removable bottom. Bake an extra 15 minutes. Excellent! Thanks for a great recipe!"
"Wonderful, wonderful cake!! I followed this recipe to the letter except for the baking time. I baked the cake in a 325 degree oven for 78 minutes and it was perfect. I just had the last piece of cake today (I made the cake 5 days ago) and it was just as good today as when I first baked it. Thanks for an amazing recipe that I will be making again and again."
"A delicious cake - makes a fabulouse dessert. I used a Chocolate glaze on it to make it even more special. I also tried your Poppy Seed Bundt cake JackieMarie and it was very good as well. (I just bought a new bundt pan so had to try it out.)"
"I was a little torn on how to rate this recipe. I gave it five stars because it tasted awesome. My husband and I love coffee and coffee cake. This one actually has a very unique coffee taste. The problem with the recipe is that it doesn't tell you how to prepare the bundt pan. I did spray the pan a little. If I hadn't the cake would of been a real mess. I got it out, but it looked far from perfect. I researached on line how to prepare a bundt pan (wish I had done it before I baked the cake). It said it is very important to using shortening and flour on the pan. Also, allow the cake to cool before trying to tip it out. Sorry so long winded just wanted to prevent this from happening to someone else. I will make this again and next time prepare the pan correctly."
"I brought this to work today, put the warm cake on the office snack table, left for a 30 minute meeting, and came back to a plate with 3/4 of the cake gone! I think they liked it! Because of the previous reviewer's comments about baking, the only thing I did differently was to bake it for about 75 minutes at 325ÂºF. The top (bottom) still looked moist in the middle, but the tester came out clean. I think I could've just eaten the batter with a spoon because it was so fluffy and mousse-like. Very nice coffee flavor, too. Thanks for posting! "
"This a good cake but very rich. I think of breakfast when I see the term coffeecake but this should be served for dessert, IMO. I followed the poster's advice and took it out at 90 minutes even though the top was still moist but I wish I had left it in until a toothpick came out clean. About an inch was still gummy and gooey when we cut it. It definitely needed more baking time. Use a very large bowl to prepare this, it makes a lot of batter. I used my 8-cup Pyrex mixing bowl and it was almost spilling over the edge when I was done. The cake had a wonderful flavor and texture. Thanks for sharing! "
"This is so delicious. It has the perfect amount of coffee flavor and it's not overly sweet either. Thanks for sharing such a great recipe!"