Cappuccino Bundt Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter, soft
- 180 g suar
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 4 egg (s), (M)
- 350 g spelled flour, 630
- 1 packet baking powder
- 1 tablespoon coffee powder, cappuccino powder ( heaped)
- 2 tablespoon water, hot
- 2 Table spoons milk
- 2 tablespoon cocoa powder
Print Recipe
Pin Recipe Instructions
- Butter and crumble a bundt pan!
- Preheat the oven to 175 ° C!
- Mix the butter, sugar, salt and vanilla sugar until creamy. Gradually stir in the eggs. Mix the flour with baking powder, sieve onto the foam mass and stir in 2 tablespoons of milk slowly and on the lowest setting.
- Halve the dough. Pour half of the dough into the baking pan and smooth it out.
- Mix the cappuccino powder with 2 tablespoons of hot water.
- Stir the cappuccino mixture and the sifted cocoa into the second half of the batter.
- Also put in the mold and marbled both doughs using a fork.
- Bake in the hot oven on the middle rack for about 40-45 minutes.
- Let the cake cool in the pan and then turn it out.
- Let cool down completely and decorate as you like.
- I like to use a powdered sugar icing, in which I add a little cappuccino.
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