Coffee and Cream Bundt Cake

Ingredients

For the Cake:

• 1/4 cup instant coffee (or use instant espresso powder for more intense flavor)
• 2 tablespoons water
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1-1/4 cups unsalted butter, softened
• 2-2/3 cups sugar
• 6 eggs
• 1 cup milk
• 1/2 cup sour cream

For the Cream Cheese Glaze:

• 8 oz. cream cheese
• 1/4 cup powdered sugar
• 1/2 cup milk
• 1/2 teaspoon vanilla

Instructions

For the Cake:

1. Preheat oven to 350˚F.
2. Grease and flour a 12 inch bundt pan.
3. Place coffee and water in a small bowl and stir to dissolve. Set aside.
4. Place flour, baking powder and salt in a medium bowl and whisk together.
5. Place butter, sugar and eggs in a mixing bowl and mix on low speed for 30 seconds. Turn up the mixer to high and beat for 3-5 minutes until smooth and creamy.
6. Add 1 tablespoon of coffee, flour mixture, sour cream and milk to mixing bowl and beat until incorporated.
7. Remove 1-1/4 cups of batter and add it to the remaining coffee. Stir until fully incorporated. Set aside.
8. Pour batter into prepared bundt pan.
9. Drop coffee batter by the spoonful on top of batter in the bundt. Use a knife to push coffee batter into the regular batter and swirl slightly.
10. Bake for 50-60 minutes until lightly browned and cake passes clean toothpick test in the center. Tip: Check the doneness carefully with a toothpick by checking the middle of the cake closer to the inside part of the pan where it cooks the slowest.
11. Allow cooling on a wire rack for 15 minutes before inverting on rack. Cool completely before removing the pan.

For the Glaze:

1. Place cream cheese and sugar in a mixing bowl. Beat on high until smooth and creamy.
2. Add milk and vanilla. Start by adding 1/3 cup of milk, then slowly add the remainder while beating to ensure you get the consistency you want. Beat until smooth.
3. Pour over bundt cake. Allow to cool or enjoy still warm.