I would seriously suggest all of you who love their cakes to have a go at this one. I am sure you will absolutely enjoy it…. Off to the way it is made… Recipe adapted from Baking From My Home to Yours by Dorie Greenspan
|My helper and watcher…|
The second time I baked this cake, I used this awesome coffee that was part of the generous gifts that Usha had bought for me when she came to Dubai on her way from Brazil to Hyderabad in April. The coffee tin showed its end just last week. I had told umma, who is an avid coffee drinker to stay away from this can and bought her a big can of Nescafe Gold, so that she doesn’t get close to this. Still she had sneaked in the coffee at times, since she loved the flavor. Hehe… I hope you come again to bring this coffee for me, dear… No, dear… joking!!! Just clicked the tin and kept this as a reminder of your generosity and hospitality on the blog… 🙂
And yes… I know, I didn’t take a picture of the sliced piece to show you how beautiful it looks inside, as it used to get cut at the place where I take it and it doesn’t look nice to click a picture from there, right? Hehe… But I then remembered that I had taken a picture when I had made this for my colleagues the very first time – way back in January 2013! I rampaged through all my files and finally found it… such a beauty, isn’t it? 🙂
Tail end: want to know who has won our gifts and the lovely entries received for our lovely event Ahlan Ramadan? Then do hop on to Hasna’s space! Really appreciate her effort in doing the round up considering that I am on vacation and Humi is going through a tough time in her life… Thank you from the bottom of our hearts for your enthusiastic participation! 🙂
- 1½ stick (175 gm) butter, softened
- ¾ cup sugar
- 4 large eggs, at room temperature
- ½ tsp vanilla extract
- 1½ tsp baking powder
- 2 cups all purpose flour
- ½ cup milk
- 1 tsp cardamom powder
- 3 tsp instant coffee, diluted in 1 tbsp hot water
- Preheat oven to 170 degrees. Grease and flour a big bundt pan generously. Set aside.
- Sift the all purpose flour and baking powder together and set aside.
- Beat butter and sugar using a hand mixer on high speed till fluffy.
- Add one egg at a time and continue to beat. The mixture may start to look curdled but it is OK. Add the vanilla extract and beat.
- Add half the flour and half the milk and beat on low speed till combined.
- Add the remaining flour and milk and beat finally till there are no lumps.
- Divide the mixture into half. Add cardamom powder into one and mix well.
- Add the coffee into the other and mix well.
- Arrange both the batters into the bundt pan, one over the other and swirl using a knife.
- Bake for 45 minutes or till a tester comes out clean.
- Cool in pan for 10 minutes. Invert onto a cooling rack and cool completely. Slice and serve with a cup of nice, hot black coffee!!!
If you want a stronger coffee flavor, use upto 4 tsp of coffee, or stronger instant coffee like Nescafe Gold.