Ingredients and Weight:
- All-purpose flour: 2 1/2 cups (300g)
- Baking powder: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Granulated sugar: 1 1/2 cups (300g)
- Unsalted butter, softened: 1 cup (227g)
- Eggs: 3 large
- Buttermilk: 1 cup (240ml)
- Brewed coffee: 1 cup (240ml)
- Irish cream liqueur: 1/3 cup (80ml)
Preparation Time:
20 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in buttermilk.
- Alternately add dry ingredients and coffee to the wet ingredients, beginning and ending with dry ingredients.
- Mix in Irish cream liqueur.
- Pour batter into prepared Bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
Per serving (1/8 cake):
- Calories: 450
- Fat: 25g (15g saturated)
- Cholesterol: 100mg
- Sodium: 250mg
- Carbohydrates: 55g
- Protein: 6g
Dish Characteristics:
- Moist and tender crumb
- Rich coffee and Irish cream flavors
- Classic Bundt cake shape
- Perfect for coffee lovers or dessert enthusiasts
User Comments:
- "This cake is absolutely delicious! The coffee and Irish cream flavors are perfectly balanced and it's so moist and fluffy."
- "I'm not usually a fan of coffee-flavored desserts, but this cake changed my mind. It's the perfect indulgence for a special occasion."
- "This Bundt cake is easy to make and always a hit with my guests. It's become my go-to dessert for dinner parties and potlucks."
Special Precautions and Tips:
- To make buttermilk, add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let stand for 5 minutes before using.
- If you don't have Irish cream liqueur, you can substitute Baileys Irish Cream or another cream liqueur.
- Let the cake cool completely before glazing or frosting to prevent the glaze or frosting from melting off.
