Celebration time again.Yes, this is my 200th post and first of all I want to thank almighty, all my viewers and well wishers a very BIG THANK YOU from my bottom of my heart.I adapted this recipe from Divyas Easycooking blog. Divya has excelled herself in the art of baking and I am just following her footsteps.As usual I baked this on my choco princess Sanju’s demand. Divya posted this at the right time when I was hunting for a new cake recipe and I fell in love at the first sight itself.I just love the sight of Bundt cake….Thanks a ton Divya. There’s many more to try from her
your blog..The biggest problem is protecting the cake,my kiddos cannot wait much,with great difficulty I take the picture and decorating is out of question and yes,no one likes icing much. Bundt cake looks good natural itself.Just 3 1/2 months,230 + members,17k page visits,what more do I want,thank you everyone for supporting me.
Plain flour or self raising flour-1 ½ cups(I used self raising flour)
Baking powder-1/2 tsp
Baking soda-1/4 tsp
Unsalted butter,room temperature-1/2 cup
Vanilla or plain sugar-1 cup (powdered)
Vanilla essence-1 tsp
Instant coffee powder-1 tsp (I used Nescafe)
Warm water-1 tsp
Chocolate chips-1/4 cup
Cinnamon powder-1 tsp (optional)(I did not use)
- Preheat the oven to 170 deg C.
- Grease and flour a 6 cup bundt pan well(make sure you grease the crevices well for easier release of the cake from the pan)
- Sift the flour,baking powder,baking soda and salt,reserve.
- Mix together instant coffee powder and warm water and keep aside.
- Cream the butter and sugar,beat in eggs one at a time,followed the vanilla essence and the coffee mixture.
- Add flour and buttermilk in 3 lots and beat on low speed.
- Mix chocolate chips with a tsp of flour and fold it to the batter,mix in the cinnamon powder.
- Bake for 50-60 minutes until golden brown on top and the tester comes out clean.
- You may top it with glaze or sugar powder.
- I didn’t add any since I wanted to retain the natural beauty as it is.