Bundt cakes are all the rage now, and this nutty, caffeinated cake will not disappoint. Made with Hawaiian Hazelnut BREWSTICKS coffee and real vanilla this cake will look and taste exceptional.
Yield: 10 – 12 servings
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 9 oz unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 vanilla beans, halved lengthwise
- 4 large eggs
- 1 Hawaiian Hazelnut BREWSTICKS packet
- 1 cup whole milk
Preheat oven to 350°F. Generously butter 12 cup Bundt cake pan and dust with flour, knocking out excess.
Sift flour, baking powder, baking soda and salt. Beat butter and sugar in mixer at medium speed until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans into the mixture. Add one egg at a time, beating well after each addition, then beat in the BREWSTICKS coffee until fully combined. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.
Bake until a wooden skewer inserted into center of cake comes out clean, about one hour. Cool in pan one hour, then invert onto a rack and cool completely, about one hour more.