Grown Up Sinful S'mores Bundt Cake

Ingredients:

Featured ingredient: Sinful Delight Coffee 10 oz. Bag Ground

For the Cakes:

• Baker's nonstick spray
• 1-1/3 cup flour, for divided use
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup unsweetened dark cocoa powder
• 1/2 cup buttermilk
• 1/2 cup canola oil
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup hot strongly brewed Door County Coffee Sinful Delight Flavored Coffee
• 1/3 cup graham cracker crumbs
• 1/4 cup brown sugar
• 3 tablespoons butter

For the Icing drizzle:

• 1 cup powdered sugar
• 1-2 tablespoons strongly brewed Door County Coffee Sinful Delight Flavored Coffe
• 1 tablespoon butter (melted)

For the Coffee marshmallow meringue:

• 1 cup sugar
• 1/4 cup strongly brewed Door County Coffee Sinful Delight Flavored Coffee
• 4 egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat oven to 325 degrees Fahrenheit
2. Using baker's nonstick spray, prepare a mini bundt pan, set of 6 (these are larger than cupcake sized)
3. In a large bowl, combine 1 cup of the flour, sugar, baking soda, baking powder, salt, and cocoa powder, whisk to combine
4. In a large measuring cup, combine buttermilk, oil, egg, and vanilla, whisk well
5. Pour into dry ingredients and beat with an electric mixer on low speed until just combined
6. Stream in hot coffee slowly while mixing on low. When batter comes together, pour into prepared mini bundt pans until they are half full (Save any remaining batter for a second batch)
7. In a small mixing bowl, combine remaining 1/3 cup flour, 1/3 cup graham cracker crumbs, brown sugar, and melted butter until they resemble clumpy sand, reserve mixture
8. Bake bundt cakes for 12 minutes
9. Sprinkle streusel evenly on top of partially baked cakes, return to oven and bake until done in center when tested with a toothpick. This will be approximately 12-15 minutes, Let cool in pan for 10 minutes
10. Flip cakes out carefully on parchment lined wire rack, Let cool completely.
11. To make the drizzle, whisk powdered sugar, brewed coffee & butter together in a small bowl until a thick but pourable consistency is achieved, Begin with 1 tablespoon coffee, adding more if mixture is too stiff
12. Drizzle using a piping bag over cooled cakes. Let icing harden.
13. Combine 3/4 cup of the sugar and coffee in a small saucepan over medium-high heat. Attach a candy thermometer to the side of the pan and simmer syrup without stirring until the thermometer reads 240°, occasionally swirling pan and brushing down sides of pan with a wet pastry brush.
14. Meanwhile, place egg whites, cream of tartar, and vanilla in the bowl of a stand mixer fitted with a whip attachment. Whip on high until frothy. Slowly add remaining 1/4 cup sugar, whip until soft peaks form & continue whipping until medium peaks form. Reduce speed to medium, then pour hot coffee syrup into meringue in a slow, steady stream while whipping, Increase speed to high and continue whipping until stiff peaks form. Reduce speed to medium and whip until meringue is cool.
15. Place meringue in piping bag with star tip and pipe on top of each bundt cake
16. Brulee top of meringue to "Toast" the marshmallow. Serve immediately

Cakes can be prepared in advance up to the meringue topping, which should be done right before serving.