By now, you should know I am ADDICTED to coffee.
Imagine my happiness, a few years back, when cold brew coffee became an actual thing and I could avoid brewing at home, plus it releases caffeine in your bloodstream quicker, which if you ask me, it’s pretty much a miracle waiting to happen, bottled up and ready to scoff down. So we made a Hazelnut & Cold Brew Bundt Cake.
Coffee it’s definitely my #bae, whether we like it or not, I am addicted to the point that I get migraines when I do not have caffeine regularly – which, no, it’s not positive! – and I had to slow down my intake to try and avoid this from happening. But I used to drink sooooo much, you’d be probably be declaring me insane. It makes me happy, it makes me function, and there could be nothing better than that.
This recipe is from way back, when I had a little food blog and nothing more. Yes, I am recycling content to get back on track, to try and be consistent in posting weekly. But all this is worth it for me, as I never really wanted to do a food-only kind of thing, and just moving my focus more on a diary-like adventure, so that when I read back on these posts in a few years, I will remember all the shit I used to do as a nearly 30-year-old and before.
- 3 large eggs
- 270g self-raising flour
- 170g caster sugar
- 170g butter
- 1 tsp baking powder
- 80ml cold brew coffee (I used Sandows)
- 50g of chopped hazelnuts
Start by preheating the oven at 180°C. In the bowl of your standing mixer – or by hand, as you prefer – beat the eggs with the sugar until they become frothy and light.
Melt the butter in the microwave or in a small saucepan on the stove and add it to eggs, along with the coffee, and let it mix completely.
Now add the flour and baking powder and mix until the flour has left no lumps. Turn off the standing mixer and add the hazelnuts by hand – they can be left whole, if you like – with the help of a spatula.
Move everything into a buttered baking dish, covered with baking paper, and bake for about 40 to 45 minutes, checking with a toothpick if it’s completely cooked: if it comes out clean, the cake is ready, and if not, continue to cook for another 5 minutes.
Leave the Hazelnut & Cold Brew Bundt Cake to cool down and, while you wait, prepare the drizzle to put on the cake, easy and fast!
- 150g icing sugar
- cold brew coffee
Mix the sugar with a little coffee, trying to get a consistency which is not too runny. When the cake has completely cooled down, move the mixture into a pastry bag and casually scatter on the cake. Serve it with so much more coffee as a side, or tea, or nothing.
More cake recipes here. We love Bundt cakes!