Hosting Easter this year? Wow your guests with this gorgeous java-spiked bundt cake infused with our Coffee Pu’erh tea. It’s rich, moist and oh-so satisfying. Plus it’ll fill your home with mouthwatering aromas of fresh coffee beans and cakey sweetness. The best part? It’s the perfect dessert to make if you’re short on time, but still want that I-slaved-away-all-day-in-the-kitchen look. Trust us – your guests will be floored after one bite. Now that’s what we call hosting done right.
Before your party arrives, snap a pic of how good this bundt cake looks on your table and show it off on Instagram or Twitter using the hashtag #DTrecipes.
Pro Tip: If you’ve got tiny humans in attendance, you’re gonna want to bake a dessert they’ll love. Just substitute Coffee Pu’erh with sprinkle-strewn Birthday Cake or coconutty Chocolate Macaroon. Smiles guaranteed.
Coffee Pu’erh Bundt Cake with Sugar Glaze
Print recipeIngredients
- 4 Perfect Spoonfuls of Coffee Pu’erh (divided)
- ½ cup + 2 tbsp near boiling water (divided)
- ½ cup whole milk
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 ¼ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup powdered icing sugar
Directions
| For the cake | |
| Step 1 | |
| Preheat oven to 350°F. | |
| Step 2 | |
| Steep 2 Perfect Spoonfuls of tea in 2 tbsp of near boiling water for 1 minute, then combine with milk in a saucepan. (Do not strain.) | |
| Step 3 | |
| Bring milk and tea to a low simmer over medium heat. | |
| Step 4 | |
| In a medium bowl, combine flour, baking powder and salt. Set aside. | |
| Step 5 | |
| In a large bowl, beat butter, eggs, granulated sugar and vanilla with an electric or stand mixer until combined. | |
| Step 6 | |
| Add about half the dry ingredients to the wet mixture, plus half of the tea-infused milk, mixing constantly. Repeat until all ingredients are thoroughly combined. | |
| Step 7 | |
| Grease a bundt mold with butter and dust with additional flour. Pour the batter into pan and bake for 30 minutes. | |
| Step 8 | |
| Let cool completely in the mold, then flip cake upside down onto a plate. | |
| For the glaze | |
| Step 9 | |
| Steep 2 Perfect Spoonfuls of tea in ½ cup of near boiling water for 15-20 minutes, then strain. | |
| Step 10 | |
| In a bowl, add icing sugar and whisk in 4-5 tbsp of steeped tea, until combined. (Note: Icing will take a while to incorporate and will thicken – this is normal.) | |
| Step 11 | |
| Pour glaze slowly and evenly over bundt cake set on a wire rack over a sheet pan to catch excess glaze. Let it set for 10 minutes before serving. Enjoy! | |
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