Seattle is a dream city for a coffee-lover like me. If you type “coffee” on your smart phone’s Google Maps while standing in the city, it will explode.
On a three-day trip to Seattle, I decided I’d hit every coffeehouse that showed up on my map. I made it to nine before collapsing in a petit-mal seizure. By the time I walked into number nine, my hands were shaking so bad that I couldn’t swipe my credit card, so I had to just dump my cash on the counter for the barista to sort through.
Even in Seattle, you can’t survive on coffee alone; fortunately, there is no shortage of croissants, scones, macarons, and other assorted carbohydrates to keep you alive. My favorite were the bundt cakes, of which there were countless varieties in the coffeehouses I visited. Bundt cakes are homey, comforting treats, perfect to pair with a strong mug of coffee. Or two. Or nine.
To live vicariously through me, make this Triple Espresso-Walnut Bundt Cake with Kahlua Glaze. Made with Philadelphia cream cheese, it’s dense and moist, and with brewed espresso, espresso powder, coffee extract, and Kalhua, you’ll experience one fine coffee buzz.
Triple Espresso-Walnut Bundt Cake with Kahlua Glaze
Serves 14 to 16
Cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup espresso powder or finely ground espresso beans
12 ounces PHILADELPHIA cream cheese, softened
1/4 cup butter, softened
4 extra large eggs
2 cups sugar
1/4 cup canola oil
2 tablespoons coffee extract
2 tablespoons brewed espresso or strong coffee
1 cup walnuts, lightly toasted and chopped
Glaze:
1 cup confectioners’ sugar
2 to 3 tablespoons Kahlua, or other coffee flavored liqueur
1. Place rack in center of the oven and preheat oven to 350 degrees F. Coat a 9 to10-inch Bundt pan with cooking spray.
2. To make the cake, in a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and espresso powder.
3. In a separate medium bowl, add cream cheese and butter. Using an electric mixer on medium-high speed, beat until creamy. Add the eggs, sugar, canola oil, and coffee extract and beat until just incorporated. Add the dry ingredients to the wet in small batches, beating after each, until just incorporated. Stir in the walnuts. Pour batter into the prepared pan, and bake for 50 to 60 minutes, or until the top is golden brown and a cake tester inserted deep into the center comes out clean. Transfer the cake to a rack to cool for 10 minute before unmolding. Cool at least 30 minutes before glazing.
4. To make the glaze, whisk confectioners’ sugar and Kahlua in a bowl until smooth and thin and it clings to the back of a spoon. Drizzle glaze over the cake.
Susan Russo is a free lance food writer in San Diego, California. She publishes stories, recipes, and photos on her cooking blog, <Food Blogga and is a regular contributor to NPR’s <Kitchen Window.