Perhaps it’s just the food blogs I read but it seems like recently there’s been a spate of bundt cakes.
So many in fact that the power of peer pressure got to me.
Your life would be so much better if you had a bundt tin, my belly kept whispering to me, you’d be cool and successful and your hair would never again frizz up in the humidity.
See how persuasive my belly can be? It knows all my weaknesses and isn’t afraid to exploit them for personal gain.
So I did the only thing any rational adult can do. I went out the next day and bought a bundt tin.
Of course all the bundt recipes I’d been salivating over were not the grain-free kind so a little modification was needed.
This is made with coconut flour and therefore requires a lot more moisture than the ordinary kind – enter coffee, sour cream and eggs.
It doesn’t taste strongly of coffee so if you want more of a punch, I’d add a tsp of coffee extract.
I didn’t because I wanted to blueberries to shine through and give it that fruity kick.
My hair still frizzes in the damp (damn your lies!) but at least now belly is full and contented…til the next baking trend hits.
Blueberry Coffee Bundt Cake (serves…a lot…I dunno, however many it takes to eat a whole bundt cake)
- 1 cup coconut flour
- 5 large eggs
- 1/2 cup sour cream
- 3/4 cup strong black coffee
- 1/2 pint or 275ml blueberries
- 1/4 cup honey
- 1/4 cup butter, melted
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- Sieve the coconut flour and baking powder into a large bowl, add the salt.
- In a separate bowl whisk together the butter, sour cream, honey and coffee. Whisk in the eggs.
- Sprinkle a tsp of coconut flour over the blueberries to coat them.
- Gradually add the wet ingredients to the dry, stir until a sticky batter then fold in the blueberries.
- Bake at 400 for 30-35 mins.
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This post also appeared at The Healthy Home Economist