Description
A moist and flavorful walnut Bundt cake topped with a rich coffee glaze. Perfect for gatherings or as a sweet companion to your afternoon coffee.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup chopped walnuts
- For the Coffee Glaze:
- 1 cup powdered sugar
- 2 tablespoons strong brewed coffee (cooled)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix in the flour mixture alternately with sour cream, beginning and ending with flour.
- Fold in chopped walnuts.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar, coffee, and vanilla until smooth.
- Drizzle the glaze over the cooled cake before serving.
Notes
- Toast the walnuts for extra flavor before adding to the batter.
- Adjust the glaze consistency by adding more coffee or powdered sugar as needed.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg