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Iced Coffee Bundt Cake

Nestle's Iced Coffee Bundt Cake.

Nestle's Iced Coffee Bundt Cake.

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Updated: June 26, 2011 12:16AM



Nonstick cooking spray

2¼ cups all-purpose flour

1 tablespoon baking powder

¾ teaspoon baking soda

¾ teaspoon salt

1¼ cups granulated sugar

¾ cup unsalted butter, softened

3 large eggs

2 teaspoons instant coffee granules

1 teaspoon vanilla extract

1½ cups light sour cream


½ cup packed brown sugar

2 tablespoons all-purpose flour

2 teaspoons ground cinnamon

2 tablespoons butter, chilled and cut
into small pieces

½ cup chopped pecans


¾ cup confectioners’ sugar

2 tablespoons plus 1 teaspoon liquid
coffee creamer (any flavor)

For cake: Preheat oven to 350 degrees. Adjust oven rack to lowest position. Coat (12-cup) Bundt pan with nonstick cooking spray.

In large bowl, combine flour, baking powder, baking soda and salt; stir to combine and set aside.

In large mixer bowl, beat sugar and butter until well-blended. Beat in eggs one at a time, beating well after each addition. Dissolve coffee granules in vanilla extract; add to batter along with 1/3 of sour cream. Gradually beat in 1/3 of flour mixture alternately with sour cream until all flour and sour cream are mixed in.

For crumb layer: In medium bowl, combine brown sugar, flour and cinnamon; cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans.

To assemble: Spoon half of batter into prepared pan. Top with half of crumb mixture. Pour remaining batter over crumb mixture; smooth down top. Sprinkle with remaining crumb mixture.

Bake for 50 minutes, or until wooden pick inserted in cake comes out clean. Cool completely in pan on wire rack. Invert onto serving plate.

For icing: Mix together confectioner’s sugar and liquid coffee creamer until it forms a thick but pourable consistency; drizzle over cake.


Nutrition facts per serving: 390 calories, 18 g fat, 10 g saturated fat, 85 mg cholesterol, 52 g carbohydrates, 35 g sugars, 6 g protein, 400 mg sodium, 1 g fiber

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