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Turkish Coffee Bundt Cake

 

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Turkish Coffee Bundt Cake
 

 

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Recipe

Turkish Coffee Bundt Cake

I was inspired to make a Cappuccino flavored cake, but when I only had Turkish coffee I realized that this flavor profile with cardamom and cinnamon was even better. If you want it to look more like a cappuccino you could make the glaze with white chocolate, but I like the deep richness of the dark chocolate glaze. I tried making it with whole wheat flour and it worked well, but was not as light and fluffy, so the choice is yours.

Times

  • Prep Time : 20 min
  • Cook Time : 25-33 min
  • Ready Time : 45 min

Servings

12 Servings

Ingredients

    Cake

    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 3/4 cups sugar
    • 1/2 teaspoon salt
    • 1/2 cup vegetable oil
    • 8 tablespoons unsalted margarine
    • 2 tablespoons unsweetened cocoa
    • 3 tablespoons Turkish coffee
    • 2 tablespoons Cinnamon
    • 2 large eggs, lightly beaten, at room temperature
    • 1/2 cup non dairy sour cream, at room temperature
    • 1 teaspoon vanilla extract

    Glaze

    • 2 ounces dark chocolate, chopped
    • 1 teaspoon margarine
    • 1/2 cup confectioners sugar
    • 1 1/2 tablespoons water or soy milk
    • Optional: extra cinnamon, coffee and cocoa powder to sprinkle on top

    Directions

    1. Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan.

    2. In a bowl, whisk flour, baking soda, sugar and salt. In a pan, whisk oil, margarine, 2 Tbsp. cocoa, 3 Tbsp. Turkish coffee, 2 Tbsp. cinnamon and 1 cup water. Bring to a simmer over medium-low heat, stirring. In a bowl, whisk eggs, non dairy sour cream and vanilla.

    3. Stir cocoa mixture into flour mixture. Fold in egg mixture. Pour into Bundt pan, smoothing top. Bake until a skewer inserted in cake’s center comes out clean, 25 to 33 minutes. Let cool on a wire rack for 10 minutes; remove from pan. Let cool completely.

    4. Make glaze: Whisk 1/4 tsp. each cocoa, turkish coffee and cinnamon. In a microwave melt chocolate with margarine (start with 30 seconds and then stir and do 10 seconds stirring until done). Remove from microwave; let cool. In a bowl, whisk confectioners’ sugar and non dairy milk. Stir in chocolate mixture. Drizzle glaze over cake. Sift cocoa mixture over top; let stand until glaze is set.

    Tags

    About Tamar Genger MA, RD

    avatar

    Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

     

    comments

     

    21 Responses to Turkish Coffee Bundt Cake

    1. Your Turkish coffee bundt cake recipe calls for 3 tblsp turkish coffee. Just checking: do you mean 3 tablespoons brewed turkish coffee?

    2. Ooooh, I remember my grandma making (and giving us kids) Turkish coffee! Great flavor for cake (I use it in my honey cake). Have to try this one.

    3. avatar says: Mary

      So, where might I get Turkish Coffee grounds? Is there a substitute?

      • Most kosher markets sell it as well as Middle Eastern markets, you can use espresso and maybe add a 1/2 teaspoon of cardamom.

      • avatar says: Arzu Ayla

        You can use Greek or Arabic coffee grounds too, they have similar taste. If you can’t find anything, try grinding your own coffee bean to corn starch consistency.

    4. avatar says: Sandy

      This recipe sounds scrumptious. Can’t wait to try it after pesach.

    5. avatar says: chanie

      so i don’t want to buy non dairy sour cream before pesach, but i want to make this cake for shabbos. what should i sub for it, mayo? extra oil?

    6. avatar says: Marcia

      Ok, how much margarine do you use for the glaze? It shows up in the instructions, but not the list of ingredients.

      • So, I was little torn of whether it really needed the margarine, it was really only a teaspoon, I added it in the ingredients, because I do think it helps the texture.

    7. The recipe sounds amazing but to get the cardamom profile, the recipe should call for Turkish Coffee with Cardamom (the green bag if you’re buying Elite).

    8. avatar says: Bryan E.

      This looks great…we might throw in some sliced almonds as well !

    9. avatar says: Sandy

      I was just about to make the Turkish coffer bundt cake when I noticed that at the top it says ‘cook time: 50 min’ and in the directions it says ‘bake 25-33 min. Which is it? I could test it after 25 min but I don’t like to open the oven so soon before it’s done if it’s 50 min. Please answer soon as I really want to bake this cake.

    10. avatar says: Aviva

      Wow, looks so good. Sometimes it’s hard for me to find the non dairy sour cream. Do you think I could use non dairy milk with a little lemon/vinegar instead?

    11. avatar says: lea

      Looks great! I was dreaming about a cake lake this:-) can i use something else instead of the parve sourcream? It is littlebit hard to find..thanks

      • I would probably just use coconut milk or you can make a cashew cream by soaking raw cashews in water, processing and straining.

    12. avatar says: Arzu Ayla

      I made this cake today. It turned out fantastic. Thank you for sharing. Here are the changes I made. I used 1/2 cup plain yogurt instead of sour cream. Used 1 and 1/2 cups sugar instead. And used less cinnamon. Used butter instead of margarine and forget to put vanilla, but turned out soooo gooooooodddd…
      For the glaze. I used 2 tablespoon choc. chip, 1/2 tablesp butter and 2 Tbs whole milk. I wish I can send a picture of my master piece. i am so proud of myself. Thanx again….

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