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Parve
Easy
1 Hour
Diets 
There is just one word to describe this coffee bundt cake: AMAZING! Soft, moist, with an incredible yet not overpowering coffee flavor, topped with a delectable icing, this is really the only coffee cake recipe you will ever need!
1/4 cup coffee
3/4 cup boiling water
2 cups sugar
1 cup oil
4 eggs
2 tablespoons Gefen Vanilla Sugar
2 cups flour
1/4 cup Gefen Cocoa
2 teaspoons Haddar Baking Powder
1 teaspoon coffee, dissolved in 2 and 1/2 tablespoons boiling water
2 and 1/2 tablespoons oil
candied almonds
Dissolve coffee in water, set aside to cool.
Beat sugar and oil, over high speed for five minutes. Add eggs and vanilla, continue beating for another two minutes.
Sift together dry ingredients. Reduce speed, add dry ingredients alternating with coffee.
Pour into well-greased nine inch bundt pan. Bake at 350 degrees Fahrenheit for 45 minutes. Cool for five minutes, invert onto plate. Cool thoroughly.
Sprinkle liberally with confectioners sugar.
Combine ingredients for glaze. Pour over cake, allowing glaze to drizzle down the sides.
Garnish with glazed almonds.
Photography by Tamara Friedman
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YUM!
It needed a lot more baking time, maybe an hour altogether.
My kids claim the GF version with 1 3/4 C Barili flour tastes even better than the regular.
how do I adjust baking time if I bake in an aluminium pan? does it have to have a Bundt pan?
You can definitely make it in an aluminum 9×13. Bake time can be the same.
can i leave out the glaze? or does it make a big difference. i want a good coffee cake i could make for a regular shabbos but dont want glaze i want to keep it simple and mess free from my kids
Hi! I’ve made this cake many times. My husband isn’t a fan of glazes or icing so I make the icing and keep it in a small container in the fridge for my kids and myself.
The cake is amazing without the confectioner’s sugar or glaze!
a big hit!
My hubby made this cake and we got so many compliments from our freinds and family, it was absolutely delicious! Such an amazing moist texture. We made it with a bourbon glaze from a different recipe https://www.kosher.com/recipe/cinnamon-swirl-honey-cake-with-bourbon-honey-glaze-11542 and it was such a winner we are already making it again! They are all asking for the recipe:)
If I don’t want the cocoa in the cake can I just leave it out?
sure
It says in the recipe to sprinkle the cake liberally with confectioners sugar before putting on the glaze, there is tons of confectioners sugar in the glaze already, is that a mistake or is there a purpose in putting confectioners sugar before you pour on the glaze?
The reason you put confectioners sugar under the glaze is that it sorta creates a crunchy shell but it definitely is not necessary if you don’t want to put it.