101RECIPES: Coffee Bundt Cake

Not just any donut, but a coffee Bundt Cake!
The Bundt Cake is made in a tall and narrow mold: it conveys heat to the heart of the dough, which is thick and cooks more slowly. The grooves of this mold give a particular shape to the cake, on which our coffee milk icing rests. Soft and enveloping, it is prepared with low-fat yogurt and without butter.


  • 3 whole eggs
  • 1 pinch of salt
  • 150 g of granulated sugar
  • 100 g of light brown sugar
  • 120 ml of seed oil
  • 100 g of low-fat yogurt
  • 200 g of flour
  • 50 g of cornstarch
  • 1 sachet of vanillin
  • 1 sachet of baking powder
  • 2 or 3 spoons of Pronto Arabica 101CAFFE’
  • 4 spoons of fresh milk

Icing ingredients

  • 120 g of icing sugar
  • 1/2 teaspoon of Pronto Arabica 101CAFFE’
  • Milk to taste
  • 1 teaspoon butter


  1. Grease and flour the bundt cake mold. Preheat the oven to 175° C.
  2. In the planetary mixer or with the electric whisk, beat eggs for a long time with a pinch of salt and sugar (caster and cane). When the mixture is clear and very frothy, add seed oil, then yogurt.
  3. Combine sieved powders together (flour, instant coffee, vanillin and yeast), mixing at low speed.
  4. Then addmilk and mix until a smooth dough is obtained. Pour it into the mold and bake.
  5. Cook for about 40-45 minutes. The cooking time may vary according to the type of oven. Always do the toothpick test before baking.
  6. Leave donut to rest in the mold, then turn it out on a wire rack and let it cool.
  7. Prepare the icing: in a bowl mix icing sugar with instant coffee.
  8. Add very little milk, one teaspoon at a time, until you reach the optimal density.
  9. Now add butter and mix thoroughly.
  10. Glaze your coffee Bundt Cake and serve on a serving plate.