{"id":5174,"date":"2017-03-29T16:49:23","date_gmt":"2017-03-29T20:49:23","guid":{"rendered":"https:\/\/blog.davidstea.com\/en\/?p=5174"},"modified":"2023-09-14T15:35:08","modified_gmt":"2023-09-14T19:35:08","slug":"coffee-puerh-bundt-cake-with-sugar-glaze","status":"publish","type":"post","link":"https:\/\/blog.davidstea.com\/en\/coffee-puerh-bundt-cake-with-sugar-glaze\/","title":{"rendered":"Coffee Pu\u2019erh Bundt Cake with Sugar Glaze"},"content":{"rendered":"Reading Time:<\/b> <\/span> < 1<\/span> minute <\/span><\/span>

Hosting Easter this year? Wow your guests with this gorgeous java-spiked bundt cake infused with our Coffee Pu\u2019erh<\/u><\/a> tea. It\u2019s rich, moist and oh-so satisfying. Plus it\u2019ll fill your home with mouthwatering aromas of fresh coffee beans and cakey sweetness. The best part? It\u2019s the perfect dessert to make if you\u2019re short on time, but still want that I-slaved-away-all-day-in-the-kitchen look. Trust us \u2013 your guests will be floored after one bite. Now that\u2019s what we call hosting done right.<\/p>\n

Before your party arrives, snap a pic of how good this bundt cake looks on your table and show it off on Instagram <\/a><\/span>or Twitter<\/a> <\/span>using the hashtag #DTrecipes.<\/p>\n

Pro Tip:<\/em> If you\u2019ve got tiny humans in attendance, you\u2019re gonna want to bake a dessert they\u2019ll love. Just substitute Coffee Pu\u2019erh with sprinkle-strewn Birthday Cake or coconutty Chocolate M<\/u>acaroon<\/u><\/a>. Smiles guaranteed.<\/p>\n

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Coffee Pu\u2019erh Bundt Cake with Sugar Glaze<\/h2>
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Ingredients<\/h2> \n
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  • 4 Perfect Spoonfuls of Coffee Pu\u2019erh (divided)<\/li> \n \n
  • \u00bd cup + 2 tbsp near boiling water (divided)<\/li> \n \n
  • \u00bd cup whole milk<\/li> \n \n
  • \u00bd cup unsalted butter, softened to room temperature<\/li> \n \n
  • 1 cup granulated sugar<\/li> \n \n
  • 1 tsp vanilla extract<\/li> \n \n
  • 3 eggs<\/li> \n \n
  • 1 \u00bc cup all-purpose flour<\/li> \n \n
  • 1 tsp baking powder<\/li> \n \n
  • \u00bd tsp salt<\/li> \n \n
  • 1 cup powdered icing sugar<\/li> <\/ul> <\/div> \n
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    \n Directions\n <\/h2> \n

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\n For the cake\n <\/td> <\/tr>
\n Step 1\n <\/td> <\/tr>
Preheat oven to 350\u00b0F. <\/td> <\/tr> \n
\n Step 2\n <\/td> <\/tr>
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.) <\/td> <\/tr> \n
\n Step 3\n <\/td> <\/tr>
Bring milk and tea to a low simmer over medium heat.<\/td> <\/tr> \n
\n Step 4\n <\/td> <\/tr>
In a medium bowl, combine flour, baking powder and salt. Set aside.<\/td> <\/tr> \n
\n Step 5\n <\/td> <\/tr>
In a large bowl, beat butter, eggs, granulated sugar and vanilla with an electric or stand mixer until combined.<\/td> <\/tr> \n
\n Step 6\n <\/td> <\/tr>
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.<\/td> <\/tr> \n
\n Step 7\n <\/td> <\/tr>
Grease a bundt mold with butter and dust with additional flour. Pour the batter into pan and bake for 30 minutes. <\/td> <\/tr> \n
\n Step 8\n <\/td> <\/tr>
Let cool completely in the mold, then flip cake upside down onto a plate.<\/td> <\/tr> \n \n
\n For the glaze\n <\/td> <\/tr>
\n Step 9\n <\/td> <\/tr>
Steep 2 Perfect Spoonfuls of tea in \u00bd cup of near boiling water for 15-20 minutes, then strain. <\/td> <\/tr> \n
\n Step 10\n <\/td> <\/tr>
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 \u2013 this is normal.)<\/td> <\/tr> \n
\n Step 11\n <\/td> <\/tr>
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!<\/td> <\/tr> <\/table> <\/div> <\/div>\n
\n Powered by GetMeCooking<\/a>\n <\/div> <\/div>\n\n
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Featured Tea<\/h2>\n
\"featured<\/a><\/div>\n

Coffee Pu'erh<\/a><\/h3>\n <\/div>\n