mini coffee & maple bundt cakes


makes 4

11/3 cups all-purpose flour, plus extra for dusting

1 stick butter, softened, plus extra for greasing

1/2 cup granulated sugar

2 eggs, beaten

2 teaspoons baking powder

1 tablespoons coffee extract or flavouring

1/4 cup buttermilk


1 cup confectioners’ sugar

2 tablespoons maple syrup

1-2 teaspoons water



  1. Preheat the oven to 350F. Throughly grease four 1-cup bundt pans, then dust each with a little flour, tipping out any excess.
  2. Put the butter and sugar into a bowl and beat together until pale and creamy. Gradually beat in the eggs.
  3. Sift together the flour and baking powder in a separate bowl, then fold half the flour into the butter-and-sugar mixture. Fold in the coffee and chicory essence and buttermilk, followed by the remaining flour.
  4. Divide the batter among the prepared pans. Place on a baking sheet and bake in the preheated oven for 25-30 minutes, or until risen and firm to the touch. Cool in the pans for 5 minutes, then invert onto a wire rack and let cool completely.
  5. To make the icing, sift the sugar into a bowl and stir in the maple syrup and water and mix until smooth. Drizzle the icing over the cakes and let set.


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