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- Prep Time: 15m
- Cook Time: 40m
- Total Time: 1h
- Serves: 12
- Yield: 1 bundt cake
Ingredients
- 1 teaspoon salt
- 1 1/4 sticks butter, room temperature
- 1 teaspoon vanilla extract
- 2 eggs
- 3/4 cup Kahlua
- 1/2 cup sour cream
- 1/3 cup brown sugar
- 2 teaspoons cinnamon
- 1/3 cup pine nuts
For the cake
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 tablespoons instant coffee
- 1 teaspoon baking powder
- 1 teaspoon baking soda
For the filling
Instructions
- Preheat oven to 325 degrees. Spray a 10-cup bundt pan and set aside.
- In the bowl of a stand mixer, mix together all the dry ingredients for the cake and the soft butter. Paddle until it becomes a paste, 2-3 minutes.
- Add in eggs, one at a time, mixing lightly after each addition.
- Add in the vanilla, Kahlua, and sour cream and mix til combined.
- In a small bowl, combine all filling ingredients.
- Pour half the batter into the prepared bundt pan. Sprinkle the filling evenly over, and then finish with the remaining half of the cake batter.
- Bake for 35-40 minutes until a toothpick inserted comes out clean. Let cool on a wire rack for at least 10 minutes before flipping out.
- Serve warm with whipped cream or my personal favorite, condensed milk!
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