Coffee Bundt Cake

Serves 6

• 1/4 cup coffee
• 3/4 cup boiling water
• 2 cups sugar
• 1 cup oil
• 4 eggs
• 2 Tbsp Gefen Vanilla Sugar
• 2 cups flour
• 1/4 cup Gefen Cocoa
• 2 tsp Haddar Baking Powder
• confectioners’ sugar, for garnish
• candied almonds, for garnish

Coffee Glaze

• 1 tsp coffee, dissolved in 2½ Tbsp boiling water
• 2 1/2 Tbsp oil
• 1 cup Gefen Confectioners’ Sugar

Preheat oven to 350°F (175°C). Grease a 9-inch (23-cm) Bundt pan.

Dissolve the coffee in water; set aside to cool.

Beat the sugar and oil on high speed for 5 minutes. Add the eggs and vanilla sugar and beat for another 2 minutes.

Sift together the flour, cocoa, and baking powder. Reduce speed and add the dry ingredients alternating with the coffee.

Pour batter into the prepared Bundt pan. Bake for 45 minutes.

Cool the cake for 5 minutes, then invert it onto a plate. Cool thoroughly.

Sprinkle liberally with confectioners’ sugar.

To prepare the glaze, combine all ingredients. Pour it over the cake, allowing it to drizzle down the sides.

Garnish with candied almonds.