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Coffee Swirl Bundt Cake

This fabulously tender cake is speckled with vanilla bean and espresso granules, coffee sugar swirls, and drizzled with a coffee glaze. If this is your thang, you will LOVE this Bundt Cake!


For coffee sugar

  • ½ cup Granulated sugar
  • 2 tablespoons heaping Ground coffee

For the cake

  • 3 cups spooned then leveled All-purpose flour
  • ½ teaspoon Baking soda
  • 1 teaspoon Salt
  • 2 tablespoons Vanilla bean paste
  • 3 tablespoons Heavy cream
  • 2 teaspoons Ground coffee
  • 1 cup 2 sticks Unsalted butter, room temperature
  • 2 ½ cups Granulated sugar
  • 1 cup Sour cream
  • 6 Eggs large

For the Icing

  • 5 tablespoons Heavy cream or whole milk
  • 1 teaspoon Vanilla extract
  • 1 cup Confectioners’ powdered sugar
  • 2 teaspoons heaping Ground coffee


  • Make the coffee sugar: In a small bowl combine granulated sugar and ground coffee. Whisk quickly with a fork to combine and set aside. Bake the pound cake: Preheat oven to 350° Fahrenheit and place oven rack in middle of the oven. Butter and flour a 10-cup Bundt cake pan. Shake the excess flour and set aside. In a large bowl combine flour, baking soda, and salt. Set aside. In a small bowl, combine the vanilla bean paste, heavy cream, and ground coffee. Set aside momentarily. In a bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy over medium/high speed, about 3 minutes. Stop and scrape the mixer and add the sour cream, followed by the heavy cream/coffee mixture.  Turn the mixer on and beat over medium speed until combined. Add eggs one at a time, mixing well after each addition. Stop and scrape the mixer once more. Turn the mixer onto low speed and add the flour. Mix until just combined, no longer than 45 seconds. Remove bowl from the mixer and give the batter a couple of folds, making sure you scrape the sides of the bowl. Pour about 1/3 of the pound cake batter into the Bundt cake pan. Bang it a couple of times on your counter to even out the batter. Sprinkle about 1/2 of the coffee sugar over the batter. Add cake batter over the coffee sugar, followed by second half of the coffee sugar. Finally, add the remaining batter to the pan. Place the Bundt pan in the oven and bake for about 50-55 minutes (I usually remove at around 53 minutes) until an inserted bamboo skewer or knife comes out clean. If the cake has not baked through, check every 3-5 minutes until the tester comes out clean. Remove pan from the oven. Allow the cake to cool out of the oven for about 3 minutes or so, then gently run a knife over the edges and slowly pulling towards you to loosen the cake from the batter. Be as gentle as possible. Allow the cake to cool in the pan for another 5-10 minutes, then carefully invert in a wire rack to cool completely. While the cake is cooling, make the icing. NOTE: Baking times do vary by altitude and climate, which is why I suggest after the suggested baking time of 50 minutes you check every 3-5 minutes to ensure the cake has baked through. Mine usually bakes at 53 minutes, but in other climates baking times can extend as long as 80 minutes. Make the icing: In a medium bowl, combine the heavy cream, vanilla extract, confectioners’ sugar, and ground coffee. Whisk until combined and drizzle over the cooled cake.