Coffee Maple Doughnut Bundt Recipe

Ingredients

• 250 g all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons instant espresso powder
• 170 g unsalted butter, softened
• 180 g light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 180 ml buttermilk
• 120 g powdered sugar
• 45 ml pure maple syrup
• 1 to 2 tablespoons whole milk
• 2 tablespoons rainbow sprinkles

Method

1. 1

   Heat the oven to 175 C, or 160 C fan. Grease and flour a 2.4 liter Bundt pan thoroughly.

2. 2

   Whisk the flour, baking powder, baking soda, salt, and espresso powder.

3. 3

   Beat the butter with the brown sugar until light. Beat in the eggs one at a time, then add the vanilla.

4. 4

   Fold in the dry ingredients in three additions, alternating with the buttermilk, and stop mixing as soon as the batter is even.

5. 5

   Spoon the batter into the pan and smooth the top. Bake for 44 to 48 minutes, until a skewer inserted into the deepest part comes out clean.

6. 6

   Cool in the pan for 15 minutes, then turn the cake onto a rack and cool completely.

7. 7

   Whisk the powdered sugar with the maple syrup and enough milk to make a thick glaze. Spoon it over the rounded top and finish with sprinkles so the cake resembles a giant doughnut.