CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Coffee and Honey Bundt Cake with Coffee Caramel

1

  • Overview
  • Ingredients
    16 items
  • Directions

Indulge in the rich flavors of Honey Coffee Bundt Cake with Coffee Caramel. This decadent cake combines layers of coffee and honey-infused batter, creating a beautiful marbled effect. Drizzle with a luscious coffee honey caramel sauce and sprinkle with crumbled honey fudge for the ultimate treat.

  • 280 g (500 ml) self-raising flour
  • 2.5 ml salt
  • 5 ml baking powder
  • 250 ml sunflower oil or melted butter
  • 250 ml buttermilk or amasi
  • 100 ml espresso (very strong)
  • 125 ml caster sugar
  • 100 g honey
  • 3 eggs
  • Vanilla seeds from one pod (or 5 ml vanilla extract)
  • Honey fudge for garnish (optional)

Coffee Honey Caramel

  • 250 ml cream
  • 100 g soft brown sugar
  • 50 g butter
  • 60 g honey
  • 30 ml strong coffee

  • Preheat the oven to 180°C and grease a 24 cm bundt cake tin very well.
  • Sift together the self-raising flour, salt and baking powder. Use a scale and divide the dry ingredients into two bowls.
  • Combine the eggs, oil and the buttermilk and mix well. Divide into two equal portions.
  • Add the espresso and castor sugar to one portion of egg mixture and mix well.
  • Add the honey and vanilla to the other portion of egg mixture and mix well.
  • Add the espresso mixture to one half of the dry ingredients and mix well to make the coffee flavoured batter
  • Add the honey mixture to the other half of the dry ingredients and mix well to make the honey batter.
  • Pour half of the coffee batter into the prepared bundt tin, spoon the honey batter on top. Spoon the remaining coffee batter on top of that.  Use a knife and swirl to get a marbled effect
  • Bake in the preheated oven for about 35 minutes until a skewer inserted comes out clean. Reduce the temperature to 160°C if the cake becomes too dark on top.  Cool completely

To Make the Coffee Honey Caramel:

  • Place all the ingredients into a saucepan on medium heat. Stir to dissolve.
  • Boil on low heat until the sauce is thick. Cool completely

To Finish the Cake:

  • Pour the coffee honey caramel over the cake.  OPTIONAL to sprinkle over some crumbled honey fudge.