Hugo Strikes again...
by Hugo Dos Santos

I am a big fan of coffee!

I like coffee without sugar, like many wine aficionados and quilt addicts, I must admit that coffee is one of my passions. I LOVE coffee  (don't tell Ricky).

I also love sweets...Who doesn't? So I searched for a recipe that combined sugar and coffee.

This cake is a perfect combination and has a lot of flavors.

This recipe's so easy to do, I saying that because most of you don't live on the mountain where high elevation baking is challenging.

Have fun!


Serves 6-8 people / Prep time: 30min    / Total time: 1h and 15min 


Flour | 4 cups

Sugar | 1 cup

Brown Sugar | 1 cup

6 eggs |

Cinnamon | 1 tsp

Milk | 2 cups

Shopped Pecan | 2 cup

Coffee (brewed, liquid) | 1/2 cup

Baking Soda | 1 tsp

Baking powder | 1 tsp

Melted butter| 4 oz


Cream Cheese Icing

Cream cheese | 8 oz

Powdered sugar sifted | 1 cup

Coffee | 10 tsp


  1. In a bowl, mix flour, baking powder, baking soda, cinnamon
  2. In a large bowl, beat together eggs, sugar, and melted butter.
  3. Add half of the flour mixture, add the coffee and the milk and add the rest of the flour mixture.
  4. Fill greased bundt cake pan evenly with batter. Bake at 375˚ for 40-45 minutes until a cake tester come out clean.
  5. While the cake is cooling, beat together the icing ingredients until smooth. Fill a Ziploc bag with the icing (cut a tiny hole in one corner) and decorate the cake, or you can decorate using a fork.





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