This month's Bundtamonth theme is Swirl Bundt Cake, a decision made by the co-founders Anuradha of Baker Street and Lora of Cake Duchess. As I've a soft spot for Bundt cakes but more so for Bundt pans I surfed the internet for some inspiration to bake a swirly bundt cake. There are a lot of awesome recipes for swirly bundt cakes and I finally settled for a simple Mocha swirly. To give plain Jane a makeover, I decorated it with Kahlua icing topped with lightly toasted nibbed almonds which was an added boost to the flavour of the cake. I didn't make the icing too thick as I preferred a not too sweet topping.
Recipe for Mocha Swirl Pound Cake
12 oz plain flour
2 tsp baking powder
a pinch of salt
9 oz caster sugar
12 oz unsalted butter (if use salted butter, omit the salt)
1/2 cup milk
10 gm instant coffee powder
10 gm cocoa powder
10 ml hot water
1.1/2 tsp vanilla
Mix 3/4 cups icing sugar with 2 Tbsp Kahlua to a thick and dropping consistency
Sift the flour with the baking powder, salt, set aside
Mix the hot water with the coffee and cocoa powder, set aside
Beat the butter with sugar till light, creamy and pale
Add in eggs one at a time, blend well.
Fold in sifted flour alternating with milk, start with flour and end with flour.
Scoop 1/3 batter and mix in the mocha mixture, mix well.
Spoon 1/3 plain batter into a greased and floured 10 inch Bundt pan, even out the batter.
Spoon 1/2 mocha batter on top of the plain batter, even out, repeat process.
Swirl the batters with a skewer.
Bake in a preheated oven @ 180 deg C for 45 to 50 mins. Test with a skewer till it comes out clean.
Let cake cool in the pan for 20 mins. before unmoulding the cake onto a wire rack to cool.
Drizzle on the Kahlua icing and top with lightly toasted nibbed almonds.
Note : You can omit the icing and just dust on with some icing sugar for decoration.