Coffee – Nut – Bundt Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 1 ½ cup sugar
- 1 packet vanilla sugar
- 0.5 ½ cup oil
- 1 cup wheat flour
- 0.5 ½ pack baking powder
- 2 cup nuts, grated
- liter ⅛ coffee, strong black
- 1 tablespoon, leveled coffee powder, instant (or cappuccino powder)
- 2 tablespoon liqueur, (coffee liqueur)
Print Recipe
Pin Recipe Instructions
- Cup serves as the unit of measurement = 200 g, e.g., a cream cup.
- Separate eggs, beat snow. Mix the yolks with the sugar until frothy, stir in the remaining ingredients. Finally fold in the snow carefully (the dough should be very loose).
- Pour the dough into a greased, floured ring cake tin (wreath or loaf tin). Bake at 180 ° (hot air 160 °) for about 35-40 minutes.
- Cover with coffee glaze (or chocolate / sugar glaze) as desired.
- Note:
- Oil can be replaced with butter / margarine.
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