Valentine’s Day is one of my least and most favorite holidays. I hate the whole cheesy-factor behind it- the prix-fix menus and stuffed animals that sing terrible renditions of classical love songs- but I love having a day where I can remind my boyfriend just how glad I am to have him in my life. Though I should probably remind him everyday, the chaos of daily life and the short-comings of my pocketbook interferes with my ability to express my appreciation. So here I am, making an attempt for a grand gesture of my…like…
Tiramisu Bundt Cake (Adapted from BakingBites)
3 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups milk
2 tbsp instant espresso
1/4 cup Kahlua
- Preheat the oven to 350F
- Combine the flour, baking powder, baking soda, and salt in a medium sized bowl
- In a large bowl, cream together butter and sugar until fluffy. Beat in the eggs one at a time. Gradually pour in the flour mixture, alternating with the milk. Mix until thoroughly combined.
- Remove half of the batter into a medium-sized bowl. Whisk in the Kahlua and instant espresso.
- Pour half of the plain batter into the bundt pan. Add the espresso batter on top. Use a chopstick or spoon and swirl.
- If you’re using mini bundt cake pans, bake for 20-25 minutes. If you’re using a 12-cup bundt, bake for 55-60 minutes.
- Allow them to cool 5 minutes and 20 minutes, respectively, before serving.
