Spiced Bundt Cake with Whiskey-Coffee Glaze

Prep: 25 mins

Cook: 55 mins

Difficulty: Intermediate

Servings: 12 Servings

hen I need an impressive dessert in a hurry, I pull out my Bundt pan. Though the batter is no more involved than any other cake, the big, fluted finished cake looks like it took a lot of work or special skill. Even better, Bundt cakes don’t require frosting, layering or any other decoration beyond a dusting of powdered sugar and a dollop of whipped cream on each slice. This particular Bundt cake replaces sweet icing with a heady mixture of whiskey, black coffee, butter and brown sugar, which is spooned over the still-warm cake to soak in and glaze it as it cools.

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup Greek yogurt (whole or 2%)
1 1/2 cups dried cranberries
1/4 cup brewed coffee
1/4 cup American whiskey
1/4 cup brown sugar
2 tablespoons unsalted butter
1/4 teaspoon salt
Powdered sugar, for serving
Lightly sweetened whipped cream, for serving (optional)

Instructions

Preheat the oven to 350°F. Generously butter and flour a 12-cup Bundt pan.
In a medium bowl, whisk together the flour, spices, baking powder, baking soda and salt. In a large bowl, beat the butter with an electric mixer until smooth. Add the sugars and beat until creamy and fluffy. Add the eggs one at a time, beating after each one until fully incorporated. Add the vanilla and yogurt and beat until combined. Add the flour mixture and beat lightly, just until flour is no longer visible. Fold in the cranberries and transfer batter to Bundt pan.
Bake on the middle rack for 50 minutes to 1 hour, or until a cake tester comes out clean. Let cool in the pan for 10 minutes.
Meanwhile, place all the glaze ingredients in a small saucepan over medium heat and bring to a simmer, whisking, until the butter has melted and the sugar has dissolved. Remove from heat.
After the cake has cooled for about 10 minutes, poke 10-12 slits into the surface of the cake with a sharp knife. Spoon about half the glaze over the surface, or as much will soak into the slits. Loosen the edges of the cake from the pan with a butter knife and turn the cake out onto a rack. Place the rack on a baking sheet to catch drips.
With the point of a sharp knife, cut 10-12 slits into the top of the cake. Spoon glaze over the cake, soaking as much in the slits as possible, and using a brush to spread glaze over any uncovered areas. (You may have some glaze left over.) Let cake cool completely.
Just before serving, dust cake with powdered sugar. Top each slice with whipped cream, if desired.