Coffee and Cinnamon Bundt Cake
(2 votes)
(2 votes)
Health Score:
4,8 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
465
calories
Calories
Healthy, because
Even smarter
Nutritional values
This delicious bundt cake contains protein and folic acid from the walnuts, which is essential for many biological processes.
If you want, add cocoa and sugar to the frosting to make it a decadent fudgy flavor.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 465 kcal | (22 %) | ||
Protein | 5.71 g | (6 %) | ||
Fat | 19.48 g | (17 %) | ||
Carbohydrates | 67 g | (45 %) | ||
Sugar added | 44.01 g | (176 %) | ||
Roughage | 0.68 g | (2 %) |
more nutritional values
Vitamin A | 166.77 mg | (20,846 %) | ||
Vitamin D | 0.52 μg | (3 %) | ||
Vitamin E | 1.66 mg | (14 %) | ||
Vitamin B₁ | 0.21 mg | (21 %) | ||
Vitamin B₂ | 0.21 mg | (19 %) | ||
Niacin | 2.15 mg | (18 %) | ||
Vitamin B₆ | 0.01 mg | (1 %) | ||
Folate | 58.2 μg | (19 %) | ||
Pantothenic acid | 0.14 mg | (2 %) | ||
Biotin | 0.29 μg | (1 %) | ||
Vitamin B₁₂ | 0.34 μg | (11 %) | ||
Vitamin C | 0.02 mg | (0 %) | ||
Potassium | 37.59 mg | (1 %) | ||
Calcium | 68.38 mg | (7 %) | ||
Magnesium | 6.7 mg | (2 %) | ||
Iron | 1.45 mg | (10 %) | ||
Iodine | 15.29 μg | (8 %) | ||
Zinc | 0.22 mg | (3 %) | ||
Saturated fatty acids | 10.27 g | |||
Cholesterol | 88.59 mg |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 1 ¾ cups granulated sugar (divided)
- 3 eggs
- 1 cup Sour cream
- ¾ cup butter (softened)
- 2 ½ cups unbleached all-purpose flour (plus extra to dust the pan)
- 1 teaspoon baking soda
- 1 teaspoon Baking powder
- 1 teaspoon pure vanilla extract
- 1 tablespoon ground cinnamon
- ½ cup shelled Walnut (finely chopped)
- For Glaze
- 1 ½ cups powdered sugar
- 1 tablespoon milk
- ½ teaspoon pure vanilla extract
- 1 teaspoon melted butter
Preparation steps
1.
Preheat oven to 350º F. Lightly coat the Bundt pan with nonstick cooking spray and dust with flour.
2.
In a large bowl, combine 1 1/2 cups sugar and eggs together until well blended. Add sour cream and butter and beat well using a hand mixer. Add flour, baking soda, and baking powder and mix well.
3.
In a separate bowl, combine remaining 1/4 cup sugar, cinnamon and finely chopped walnuts.
4.
Pour half of the cake batter into the prepared pan. Sprinkle cinnamon mixture generously over the batter and cover with the remaining batter.
5.
Bake in preheated oven for 45 to 55 minutes, or until a cake tester inserted in the middle comes out clean. Cool in the pan for 10 minutes and turn out on a wire rack to cool completely.
6.
For Glaze:
7.
Combine all ingredients, adding milk gradually until desired consistency is achieved. Drizzle over cooled cake. Serve.