Espresso Swirled Bundt Cake
Adapted from Baking Bites
- 2 cups (252 g) AP flour
- 1 T potato starch
- 1 t baking powder
- ½ t baking soda
- ½ t salt
- ¾ cup unsalted butter, room temperature
- 1¾ cups sugar
- 1 T vanilla bean paste (use 1½ T vanilla extract to substitute)
- 3 large eggs
- 1 cup plain, whole milk Greek yogurt (I used 2% with a drizzle of cream out of necessity)
- For the swirl:
- 1 t vanilla extract
- 1 t coffee extract
- pinch of fine salt
- 1 t vanilla salt
- 2½ t instant espresso
- 5 T brown sugar
1. Preheat the oven to 350 F. Grease and flour a 9 inch bundt pan. Set aside.
2. Whisk together the flour, potato starch, baking powder, baking soda and salt. Set aside.
3. Beat the butter until creamy. Add the sugar and vanilla bean paste and beat until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
4. Add the eggs, one at a time, beating to incorporate after each one. Remember to scrape the sides of the bowl!
5. Using the lowest speed, add the yogurt and flour mixture, alternating, beginning and ending with flour, in 3 and 4 additions, respectively.
6. Scrape ⅔ - ¾ of the batter into the prepared bundt pan. Use a spatula to smooth the surface level.
7. Mix together the swirl ingredients. Beat them into the remaining cake batter. Scrape this batter on top of the plain batter in the cake pan, trying to keep it in a center line not touching the pan on either side (do not over stress about this though). Using a butter knife, swirl the espresso batter into the plain batter. Do not touch the sides or bottom of the pan.
8. Bake for 45-55 minutes, until the cake is pulling away from the sides of the pan and a cake tester inserted into the center of the cake comes out clean. Cool in the pan for 15 minutes, and then invert onto parchment paper on a cooling rack. Cool completely before slicing or storing in a cake keeper.