This delicious yeast cake is more like a bread and delicious for breakfast with your coffee in the morning.
It is time for Bundt Bakers..................
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
I am hosting this month and asked the others to join me in sharing some Cafe au Lait cakes. Hooray for Cafe au Lait!!!!
Here is what is on our buffet today.........
- A Day in the Life on the Farm serves up Almond and Coffee Kugelhopf
- Sneha’s Recipe shares Cafe Au Lait Bundt Cake With Coffee Ganache
- Patyco Candybar baked up a Cafe & Walnuts Bundt Cake
- Palatable Pastime celebrates Fall with Pumpkin Spice Coffee Bundt Cake
- Magical Ingredients offers Vegan Coffee Almond Bundt Cake
Almond and Coffee Kugelhopf
Ingredients
- 1/2 c. light cream, warmed to 105-110*
- 1/2 c. granulated sugar
- 2 1/4 t. instant dry yeast
- 2 1/2 c. flour, divided
- 1/3 c. sliced almonds
- 2/3 c. butter, room temperature
- pinch of salt
- 1 t. vanilla
- 1 egg + 2 egg yolks
- 1/2 c. coffee (105-110*)
- powdered sugar for sprinkling, if desired
Instructions
- In large bowl of stand mixer, fitted with the paddle attachment, combine the cream, 1/4 cup of the sugar and the yeast. Mix in 3/4 cup of the flour and beat at low speed until well combined. Cover and let stand for half an hour, until the mixture starts to bubble
- Treat a bundt pan with baking spray and sprinkle the almonds onto the bottom and sides of the pan. Set aside.
- When yeast mixture bubbles, add the butter, salt, vanilla, and remaining sugar using low setting until combined. Add the egg and egg yolks and beat until well combined.
- With mixer on low speed add 1/3 of the flour, followed by 1/2 of the coffee, beating after each addition until just combined. Repeat, finishing with the remaining 1/3 of the flour.
- Increase speed to high and beat for 8 minutes, until the dough is smooth and elastic.
- Spoon the dough into the prepared bundt pan and, using wet fingers, gently press the dough so it is even and flat.
- Cover with a warm, damp towel and set aside until doubled in size, about 2 hours.
- Bake in a preheated 350* oven for 20-25 minutes. The inside of the cake should reach 190* on an instant read thermometer.
- Let cool in pan for 10-15 minutes before inverting onto a wire rack to cool.
- Sprinkle with powdered sugar, if desired.
Notes
adapted from a recipe found at Louisiana Cooking
Nutrition Facts
Calories
295.39Fat (grams)
17.33Sat. Fat (grams)
8.85Carbs (grams)
30.95Fiber (grams)
1.72Net carbs
29.23Sugar (grams)
9.4Protein (grams)
4.96Sodium (milligrams)
89.72Cholesterol (grams)
54.36
Gorgeous !
ReplyDeleteThank you Cathy.
DeleteWOW! Kugelhopf had been in my list to make for quite sometime. The cake looks gorgeous! Wish I had a slice of this yeasted cake.
ReplyDeleteVery easy to make too Radha.
DeleteThis kugelhopf is so beautiful and nutty.
ReplyDeleteThanks Sneha
Delete