NEW YEAR COFFEE AND BISCOFF BUNDT

Happy New Year! Did we all have sore heads yesterday? I was actually alright if a little bit tired. We always have a big family do on New Year's Eve and I always like to take a cake to add to the buffet by way of a thank you to our hosts. This year I took this coffee and walnut bundt cake round which I decorated with a selection of cranberries, almond and coconut which sat upon a scrumptious biscoff flavored frosting. Imagine dunking one of those little biscuits you get in hotels into a cup of coffee and that's the flavor combination you have here!

Coffee And Biscoff Bundt

225g Softened Unsalted Butter

225g Soft Light Brown Sugar

4 Eggs

450g Plain Flour

1 Tsp Baking Powder

1/2 Tsp Bicarbonate Of Soda

4 Tbsp Instant Coffee Powder

Pinch Of Salt

150ml Soured Cream

1 Tsp Vanilla Extract

100g Finely Chopped Walnuts

300g Biscoff Spread

50g Icing Sugar 

Roughly 5 Tbsp Semi Skimmed Milk

Large Handfull Of Mixed Dried Cranberries,  Almonds And Coconut

1. Begin by turning your oven on to 180 degrees (160 fan) and thoroughly grease a 28cm bundt tin with butter.
2. Chuck the butter and light brown sugar into a bowl and beat until light and fluffy. Add in the eggs one at a time, beating after each addition until well combined.
3. In a second bowl mix together the flour, baking powder, bicarbonate of soda, 2 tbsps of coffee powder and salt until everything is evenly distributed. Take the remaining two tbsp of the coffee powder and in a separate bowl, dissolve it in100ml of boiling water.
4. Start adding the combined dry ingredients into the bowl with the beaten egg mixture, folding as you go until you see no streaks of flour in the batter. 
5. Strain the dissolved coffee mixture before adding it to the batter along with soured cream and vanilla extract and fold through again until well combined. Finally; add in the walnuts and fold them through until evenly distributed.
6. Scoop the batter into the bundt tin and level it out before popping in the oven to bake for 50-60 minutes until the cakeis golden and an inserted skewer comes out clean. Remove the tin from the oven and leave to cool before carefully removing the cake from the tin and placing on a wire rack.
7. When the cake has cooled, prepare the frosting by popping the biscoff spread and icing sugar in a bowl and beating together until combined and the spread has loosened slightly. Start adding the milk in a tbsp at a time and beating after each addition until the frosting is loose enough to spread easily but isn't too runny. You may not need all the milk for this!
8. Spread the frosting over the cake, allowing it run down the sides slightly. Chuck over the cranberry, almond and coconut mix to finish.

Now doesn't that just look proper festive! This makes for a most delicious looking centre piece at a party and those little cranberry jewels on top are that inviting that it won't be long until slices of the bundt are being dished out to your guests. The Biscoff frosting is simply to die for and something that I wish I'd made before now as it really compliments the coffee flavor of the cake whilst the little nuggets of walnut in the cake add an additional element of crunch to go alongside the almonds and sweet coconut on top. With this recipe I wish you all a Happy New Year and a prosperous 2017 full of cake and other yummy food!