kavova babovka s karamelom

Coffee caramel bundt cake

After Easter, here comes something simple, quick and, most of all, not big (like a big amount of Easter cakes, poor little dried ones, which no one is able to eat up now :D). I´m talking about coffee caramel bundt cake. If you have tried the previous recipe, banana caramel milkshake, here you could use the leftover caramel. You will really need only the half or two thirds of the cup of caramel. Without caramel making, this bundt cake will be ready in 20 minutes, such a quick cake for unexpected guests. Coffee and cocoa together make a balanced combination of flavors and thanks to buttermilk, the bundt cake is soft, with batter similar to brownies. The only thing left if to bake it, pour with caramel and serve.

kavova babovka s karamelom

kavova babovka s karamelom

kavova babovka s karamelom 

kavova babovka s karamelom

kavova babovka s karamelom

kavova babovka s karamelom

kavova babovka s karamelom

kavova babovka s karamelom

kavova babovka s karamelom

kavova babovka s karamelom
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Coffee caramel bundt cake
Coffee bundt cake with cocoa poured with caramel
Servings: 12
Ingredients
  • 4 tsp instant coffee in the half cup of water
  • 200 g butter at room temperature
  • 200 g of sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 180 g all purpose flour
  • 1 tsp baking soda
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 5 tbsp cocoa
  • 300 ml buttermilk
  • Caramel:
  • 200 g granulated sugar
  • 90 g butter cut into cubes
  • 120 ml whipping cream
Instructions
  1. Pour hot water in the cup with instant coffee.
  2. Beat butter and sugar until creamy. Add eggs, vanilla extract and cooled coffee. Beat again.
  3. In the second bowl, whisk flour, baking powder, baking soda, salt and cocoa together.
  4. Add the half of the flour mixture into butter mixture, stir well, add the half of buttermilk, then the second half of the flour mixture and the second half of buttermilk.
  5. Stir well and pour the batter in bundt cake mold (silicone or greased and sprinkled with cocoa). Bake on 190 degrees for about 1 hour. The batter is like brownies, although the inserted toothpick will not come out clean, it is baked.
  6. Let it cool and pour caramel over cooled bundt cake.
  7. Caramel: Heat sugar on medium heat when stirring constantly. When it is completely melted, lower the heat and add butter. Stir immediately. Be careful not to burn yourself. When the butter is completely melted, add the whipping cream. Stir immediately. Be careful not to burn yourself – there will be a lot of steam. Cook and stir constantly on medium or high heat until it begins to bubble, then switch off immediately. This amount is enough for 1 glass of tartar sauce.
  8. Let caramel cool a bit and pour it over bundt cake.

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