Desserts
Desserts

Iced Coffee Bundt Cake

Official COFFEE MATE®
Iced Coffee Bundt Cake
Level
Easy
Prep 
20 min
Cook 
50 min
Servings
Makes 14 servings
  • Put a little spring in everyone’s step with this Iced Coffee Bundt Cake featuring a hint of coffee, crumbly pecan center and sweet icing.

Key Ingredients

A blue bottle of Coffee mate French Vanilla Creamer with a red cap and blue label above a mug of coffee and vanilla beans.
Coffee mate®
French Vanilla Liquid Coffee Creamer
32 oz. Bottle

Ingredients

  • Nonstick cooking spray
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/4 cups granulated sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3 large eggs
  • 1 1/2 cups light sour cream
  • 2 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 1 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 tablespoons butter, chilled and cut into small pieces
  • 1/2 cup chopped pecans
  • 3/4 cup powdered sugar
  • 2 tablespoons plus 1 teaspoon any flavor Coffee mate® Liquid Coffee Creamer

Make It

Step 1

Preheat oven to 350° F. Adjust oven rack to lowest position. Coat 12-cup Bundt pan with nonstick cooking spray.

Step 2

Combine 2 1/4 cups flour, baking powder, baking soda and salt in large bowl; stir to combine. Set aside.

Step 3

Beat granulated sugar and 3/4 cup butter in large mixer bowl 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.

Step 4

Combine brown sugar, 2 tablespoons flour and cinnamon in medium bowl; cut in 2 tablespoons butter with pastry blender or two knives until mixture resembles coarse meal. Stir in pecans.

Step 5

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.

Step 6

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.

Step 7

Mix together powdered sugar and Coffee mate Liquid until it forms a thick but pourable consistency; drizzle over cake.

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