Name: Tiramisu Bundt Cake
Yield: Makes 8 to 12 servings
Ingredients: 4 oz. (115 g) mascarpone, at room temperature; 2 oz. (55 g) cream cheese, at room temperature; 3½ cups (497 g) all-purpose flour; ½ tsp. baking powder; ¼ tsp. baking soda; 2 cups (4 sticks or 454 g) unsalted butter, at room temperature; 3 cups (600 g) granulated sugar; 1¼ tsp. salt; 6 eggs, at room temperature; 1 tsp. pure vanilla extract; ½ cup (120 g) buttermilk; ½ cup (85 g) mini chocolate chips; ⅓ cup (80 g) espresso or strong brewed coffee; ⅓ cup (65 g) granulated sugar; Pinch of salt; Cocoa powder, for dusting

A bundt cake with chocolate chips on a serving platter with slices on plates a bowl of strawberries and cups of espresso...

Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

The first time I ever made a Bundt cake, I was working the Saturday evening shift at the Blue Heron and the coffeehouse was unusually quiet. Knowing Sunday mornings were quite busy, I decided to open up the kitchen I had just finished cleaning and do some baking. Two hours later and my beautiful Bundt cake was out of the oven, but one sad flip later I had only half a perfect Bundt cake, with one side still stuck. The warm crumbles on the counter proved to be delicious, so I wrapped up the servable portion for the next day and added Bundt cakes to my permanent Saturday evening to-do list, remembering to generously butter and flour the pan.

Brushing the exterior of the cake with sweetened coffee gives the mascarpone-swirled cake a hit of tiramisu-like flavor. It also helps keep the cake moist and tender, and the bitter coffee balances the cake’s sweetness.

This recipe was excerpted from '100 Morning Treats' by Sarah Kieffer. Buy the full book on Amazon. See more of our favorite Sarah Kieffer recipes →