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Receta #Bundtamonth: Espresso Swirled Bundt Cake

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Ingredientes

  • 2 cups (252 g) AP flour
  • 1 T potato starch
  • 1 t baking powder
  • ½ t baking soda
  • ½ t salt
  • ¾ cup unsalted butter, room temperature
  • 1¾ cups sugar
  • 1 T vanilla bean paste (use 1½ T vanilla extract to substitute)
  • 3 large eggs
  • 1 cup plain, whole milk Greek yogurt (I used 2% with a drizzle of cream out of necessity)
  • For the swirl:
  • 1 t vanilla extract
  • 1 t coffee extract
  • pinch of fine salt
  • 1 t vanilla salt
  • 2½ t instant espresso
  • 5 T brown sugar
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