Maple Java baby bundt cakes with butter sauce
Maple Java baby bundt cakes with butter sauce recipe in the cake category
Recipe ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon each ground cinnamon, nutmeg, allspice and cloves
- 8 tablespoons butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup maple syrup
- 1 1/2 tablespoons Medaglia D’Oro instant espresso, dissolved in
- 1 teaspoon boiling water, cooled
- 3/4 cup sour cream
- Maple Java butter sauce:
- 1 cup maple syrup
- 4 tablespoons butter
- 2 teaspoons Medaglia D’Oro Instant Espresso dissolved in
- 2 teaspoons boiling water, cooled
- 2 tablespoons bourbon
- 1/2 cup walnuts, coarsely chopped
- Vanilla ice cream, optional
Recipe method:
- Preheat oven to 350 degrees F.
- Butter and flour eight 8 ounce Bundt pans.
- Combine all-purpose and whole wheat flours, baking powder, baking soda, salt and spices in a large bowl.
- Stir with a whisk to blend.
- In a separate bowl, beat butter and sugar using an electric mixer at medium speed until fluffy.
- Add eggs, one at a time.
- Add espresso coffee and maple syrup and blend thoroughly.
- At low speed, beat in flour mixture and sour cream alternately.
- Spoon equal amounts of batter into prepared Bundt pans.
- Bake for 30 to 35 minutes or until a wooden pick inserted into the cakes comes out clean.
- Cool on a wire rack for 5 minutes, then invert cakes out of the pans and continue to cool.
- Maple Java butter sauce:
- Combine maple syrup and butter in a small saucepan and simmer for 15 minutes.
- Remove from heat and stir in the espresso and bourbon.
- Brush each cake with some of the sauce.
- Add walnuts to the remaining sauce.
- When ready to serve, reheat sauce just until warm and pour a spoonful over each Bundt cake.
- Serve with a small scoop of vanilla ice cream, if desired.
Tags: maple, java, baby, bundt, cakes, butter, sauce, recipe, cake, recipes, cooking