Coffee & Orange Cardamom Bundt Cake

I feel like all I need to do is reiterate the title of this beauty – Coffee & orange cardamom Bundt cake – to sell it. It’s moist, airy, and decadent. Oh and it’s better with icing.

The coffee & orange cardamom Bundt cake is the most amazing tea cake there is. It is so delicious that it’s almost hard to not just write, “yummy, yummy, yummy!”, and leave it there. I love light and flavorful desserts, and this definitely fits the bill. You’d assume that it would be a dense dessert given the number of heavy flavors, but on the contrary, it’s actually quite light and airy. The self raising flour and the proportions of the other ingredients gives this much more of a pound cake or sponge cake texture. This cake ends up being spongy, flavorful, and decadent. Without being heavy or saccharine.

Personally, I like making mini coffee & orange cardamom Bundt cakes because they’re a pretty and perfect mini cake to serve iced or not. Not to mention, rarely does someone say, “No thank you, no cake for me”. I like to say even my non-cake eating friends love this one. And it’s convenient that it’s easy to make. If you do go for the mini Bundt, keep in mind that your baking time will change to approximately 20 minutes per batch, and you will have enough batter for 2 batches, or 12 cakes. Also, I can’t recommend the Nordic Ware Bundtlette pan enough! All of their pans are just beautiful and help you achieve the perfect bake each time. Obviously, any Bundt pan will do the trick. And if you’re not in the mood for a mini, throw it in your standard Bundt pan and it’ll be just as fabulous.

There’s no grand scale effort needed here. And try not to stress out about how to alternate the batter to get the perfect marble swirl. Just alternate the color into 2 blocks of each, give it a small swirl and call it good. Baking a swirl is a forgiving process. Just don’t get overly zealous and over swirl it to death. I’m sure I could go on, but the truth is, I don’t want to. Nash fed Titan lamb ragu and lets just say it’s doesn’t seem to be suiting his rather delicate disposition. In other news we have found new ways to treat extreme flatulence in huskies.

Love cake? Try these:

Coffee and Orange Cardamom Marbled Bundt Cake

Course: DessertCuisine: Punjabi FusionDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 8 tbsp whole milk, room temperature

• 6 eggs, room temperature

• 2 tsp vanilla extract

• 1 3/4 cup self-raising flour

• 2/3 cup all purpose flour

• 1/2 tsp salt

• 1 1/2 cup sugar

• 1 1/4 cup + 1 tbsp unsalted butter, softened

• 1 1/2 tsp cardamom, ground

• 1/2 tsp orange extract

• 1 1/2 tsp instant coffee

• 2 tsp cocoa powder

Equipment/Specialty Items

• Green CardamomGreen Cardamom

Directions

• Basic Cake Batter:
• Preheat oven to 350 degrees F.
• Grease Bundt pan and set aside.
• In a medium bowl, whisk 6 tbsp milk, eggs, and vanilla extract till just combined.
• Sift both flours and salt directly into the bowl of your stand mixer, or large bowl if using a hand mixer.
• Mix in sugar.
• Add in butter and half of the egg mixture. Blend on low until combined.
• Once combined, increase speed to medium and mix for an additional minute.
• Add in remaining egg mixture and continue to beat until the texture is smooth. (You may notice a slight split because of the high egg content).
• Split the mixture into two bowls.
• Orange Cardamom Cake:
• Fold in cardamom and orange extract into one of the bowl’s of batter.
• Coffee Cocoa Cake:
• Mix the remaining milk and coffee granules.
• Add cocoa and mix till dissolved.
• Fold coffee and cocoa mix into the second bowl of batter.
• Combining and Baking:
• Pour batter into Bundt mold in alternating blocks (Coffee/cocoa, Orange/cardamom, Coffee/Cocoa, Coffee Cardamom)
• Using a skewer make a swirl to create the marbled effect. Make sure to not over swirl, so you don’t lose the marble or the distinct flavors.
• Bake for approximately 40 minutes, or until a skewer inserted in the enter of the cake comes out clean.
• Remove from over and let sit for 10 minutes.
• Remove from Bundt pan and cool on wire rack prior to serving.

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