Coffee orange bundtcake

This yummy bundtcake has dual tastes which create superb composition. The flavours are clear but neither of them takes control of the cake and are the harmonious pair. To both parts of the cake has been addend alcohol – coffee and orange liqueur which is a good idea to improve and preserve the taste. I forestall your doubts – alcohol evaporates in temperature 170°F so after baking remains the taste only. The cake is moist and fresh for couple of days. Do not omit the icing on the top – it prevents the cake of drying out and complete the taste with its sweetness. Enjoy!

 

8 cups budtcake pan

 

Ingredients:

  • 1 cup butter, melted
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • ½ cup milk
  • 3eggs
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • ¼  teaspoon salt
  • ¼ cup coffee liqueur (Kahlua or Tia Maria)
  • 1 tablespoon instant coffee (powder)
  • ¼ cup orange liqueur (Cointreau)
  • 1 tablespoon orange zest

Icing:

  • 2 x ½ cup icing sugar
  • 2 tablespoons whipping cream
  • 2 tablespoons coffee liqueur

 

 

Preheat oven to 350°F. Grease the pan and dust it with flour.

In a bowl stir together melted butter, sugar and vanilla. In a separated small bowl slightly beat eggs with a fork. Add eggs and milk to the butter mixture and stir until combined. Add flour, baking powder and salt and mix until incorporated. Divide the prepared cake mixture in half. Add coffee powder and coffee liqueur to the first half. Mix until combined. Add orange zest and orange liqueur to the second half. Mix until combined. If the coffee dough is thicker than orange dough add 1 tablespoon milk. You should not worry if the dough looks curdled. Spoon the half of the coffee cake mixture to the prepared pan. Pour the orange mixture over it. Spoon the rest of the coffee mixture on the top. Bake for 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan for 1 hour then transfer to the wire rack to cool.

Make icing: beat ½ cup icing sugar with coffee liqueur until smooth. Beat the second ½ cup icing sugar with whipping cream. Try to make thick but still liquid icing. Pour the icing over the top of the cake alternate both tastes.


 

Category: Tea- and bundtcakes.

Tags: coffee, orange.