When I want an impressive-looking cake with minimal effort, I always reach for my bundt tin; it does all the work for you and you get a beautiful cake every time. Most people worry about getting it out in one piece, and that moment when you turn it upside down can be panic-inducing, but just be sure to grease the tin and all the corners before dusting with flour, and it should pop out easily.
Pecan and coffee bundt cakeI used a smaller, six-cup/1.4-litre bundt tin, which I find is the perfect size if you’re not feeding a huge crowd.
Prep 10 min
Cook 1 hr, plus cooling
Serves 10-12
For the cake
150g softened unsalted butter, plus extra for greasing
150g plain flour, plus extra for dusting
100g caster sugar
100g light brown sugar
2 tbsp neutral oil
2 large eggs
1 tsp baking powder
60g pecans, chopped, plus extra to top (it’s also nice to leave them whole, for looks)
Salt
100g soured cream
For the glaze
20g butter
1½ tbsp milk
½ tsp espresso powder, or instant coffee
120g icing sugar
Heat the oven to 180C (160C fan)/350F/gas 4, and liberally grease a six-cup/1.4-litre bundt tin with softened butter, making sure to get it into all the corners. Dust with plain flour, then tap out any excess.
Put the butter, sugars and oil in a large bowl, and cream until pale and fluffy. Add the eggs one at a time, beating well after each addition. In a second bowl, mix the flour, baking powder, chopped pecans and a pinch of salt.
Add the flour mixture to the butter mixture, and beat to combine fully. Stir in the soured cream, then pour the batter into the greased tin.
Try this recipe and many more of Benji’s creations on the new Feast app: scan or click here for your free trial.Bake for 40-45 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove, leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and leave to cool completely.
To make the glaze, mix the butter, milk and coffee in a small jug, then melt in the microwave or in a small pan on the hob. Leave the mix to cool a little, then stir in the icing sugar and a pinch of salt.
Pour the glaze over the top of the cake, then decorate with a few chopped or whole pecans. Leave the icing to set before slicing and serving.