Vanilla bundt cake with coffee-cream glaze

High tea has always been special in my family. I still have vague childhood memories of starched tablecloths, fine bone china, buckled-patent leather shoes, and the colourful hats that filled the window of the milliner’s shop that once occupied the space adjacent to my favourite tea room in Brisbane. When the lovely Jennifer at Delicieux announced that she was hosting the Sweet Adventures Blog Hop and that the theme was high tea, I just knew that I had to take part. Please hop over to check out Jennifer’s gorgeous Triple Chocolate Honeycomb Cake and the other yummy entries!

While most high tea platters are filled with scones, finger sandwiches, and other individually portioned small treats, I love the idea of having at least one larger cake present at high tea. Not only for the pleasure of slicing into a freshly baked and glazed treat and sharing with your friends, but also because when all the scones are gone and only creamy crumbs remain, and the finger sandwiches have sneakily been fed to the dog after everyone has gone home, there is always cake leftover for the next day.


Vanilla bundt cake with coffee-cream glaze

This recipe was adapted from ‘More from Magnolia’ by Alyssa Torey. This volume is a quintessential addition to the shelf of any sweet tooth.


  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup rice bran oil (or other flavourless vegetable oil)
  • 3/4 cup caster sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk


  1. Preheat oven to 180ºC and grease a 9-inch bundt pan.
  2. In a small bowl whisk together the flour, baking powder, and salt.
  3. In a large bowl place oil, caster sugar, and eggs. Using a hand mixer on medium speed beat ingredients together until smooth and thick. This will take about 3 minutes. I set my oven timer just to make sure I beat it for long enough.
  4. Beat in vanilla. Switch to low speed and add dry mixture in three parts alternating with the milk. Beat until smooth after each addition.
  5. Pour batter into bundt tin. This is a very liquid mixture.
  6. Bake cake for 45-60 minutes or until a skewer inserted into the cake comes out clean.
  7. Remove cake from oven and allow to cool in the tin for 10 minutes, then turn out and allow to cool completely before glazing.

Coffee-cream glaze


  • 1/2 cup cream
  • 1 heaped teaspoon instant coffee
  • 1 teaspoon vanilla extract
  • 1 1/4 cups icing sugar


  1. Measure cream into a small microwave-proof bowl. Heat on medium power for 30 seconds, remove and stir, and then heat for another 20 seconds. Be careful as the cream will be very hot at this stage.
  2. Add vanilla and instant coffee to the cream and stir until smooth.
  3. Add coffee cream to the icing sugar and whisk until smooth. Cover, and refrigerate until cool.
  4. Pour over cake. Reserve any extra coffee-cream glaze for dipping slices of cake into after your guests have gone home….


Now, head over to Delicieux and enjoy the sweet treats from other Sweet Adventures Blog Hop guests!

18 thoughts on “Vanilla bundt cake with coffee-cream glaze

  1. What a gorgeous cake!!! And that glaze looks divine. I love your suggestion of having a big cake at high tea for left overs the next day. 😉 Thanks for joining this months blog hop 😀

  2. I can personally attest to the beauty of this cake. the staff at my work were all very impressed as well. YYuuummm!!! Mumma Chickpea

  3. Beautiful! I wish you lived closer so I could just pop round for tea. I would bring my teapot and some great flavours, and you can make the cake. We’ll laugh ourselves stupid, and make a mess (or at least, I will), and be happily full of sugar.

    Fantastic photos 🙂

    • Ooh I like that plan! We’ll need extra napkins because I am the cookie-crumb monster myself. We’ll have to do tea and cake as our post-half refuelling meal 🙂

  4. I need that tin! Cake looks gorgeous, and the recipe suits the tin perfectly – have found some recipes have too many bubbles or not dense enough, but this looks awesome!

    • Thank you! I got the tin as a gift for my birthday a few years ago. The brand is Nordic Ware. The batter itself is deliciously silky and pours into the tin beautifully. Let me know if you make it, and how it turns out 🙂

  5. Pingback: Post Two Hundred and Top Ten Posts of All Time | Thoroughly Nourished Life

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