Raspberry Coffee Almond Fudge Bundt Cake

Raspberry Coffee Almond Fudge Bundt Cake

By: Laurie Figone - Petaluma, CA - 1st Place Winner 2017

"I ordered Door County coffee for the first time after seeing your recipe contest. You included a sample of your 'Raspberry Almond' coffee. Truthfully, I told myself "yuck" when I read the flavor...BOY was I wrong!!! When I opened the sample and took a whiff I couldn't wait to brew a pot...I am in LOVE with Door County 'Raspberry Almond'...I guess you could say it was "Love at first whiff!" The flavor is phenomenal...and I just knew immediately that it was going to be fabulous in a dessert...and...BaMM...hope you enjoy my 'Raspberry Coffee-Almond-Fudge-Bundt Cake'."

This is a user-submitted recipe. It was also tested in the kitchen of the Door County Coffee Café.


Featured ingredient: Raspberry Almond Coffee 10 oz. Bag Ground


  • 1/4 cup Door County Raspberry Almond Flavored Coffee grounds
  • 1/2 cup blanched almonds
  • 1 cup butter, room temperature
  • 1 1/2 cups granulated sugar
  • 4 eggs, room temperature
  • 2 1/4 cups all purpose-flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup brewed Door County Raspberry Almond Flavored Coffee, room temperature
  • 1/2 cup milk

Raspberry Coffee Syrup

  • 1 cup brewed Door County Raspberry Almond Flavored Coffee
  • 1 cup granulated sugar

Chocolate Drizzle / Topping

  • 1 1/2 cups semi-sweet chocolate chips
  • 3/4 cup heavy whipping cream
  • 1/4 cup blanched almonds, chopped


  1. Preheat oven to 350 degrees.
  2. Grease and flour a 10 inch bundt pan.
  3. Add 1/4 cup coffee grounds and 1/2 cup almonds to food processor and pulse until finely chopped. Set aside.
  4. Beat butter and sugar together.
  5. Add eggs one at a time; beat for 2 minutes on high.
  6. While that is beating: in a small bowl whisk together flour, baking soda and salt.
  7. Combine 1/2 cup brewed coffee with milk.
  8. On low speed, add flour in 3 additions alternately with coffee-milk mixture to butter mixture, just until blended, scraping sides of bowl as needed.
  9. Gently fold in coffee and almond mixture.
  10. Pour batter into prepared pan. Bake for 50 minutes in preheated oven; until wooden pick inserted in center of cake comes out clean.
  11. While cake is baking make Raspberry Coffee Syrup: In a small saucepan combine 1 cup brewed coffee with 1 cup sugar; bring to a simmer. Simmer until thick and syrup consistency (about 30 minutes).
  12. When cake is done cool on rack for 15 minutes. Invert cake onto cooling rack. Set rack over a pan. Brush warm cake with warm Raspberry Coffee Syrup until all of the syrup has been absorbed into cake. Refrigerate cake until chilled.
  13. In a medium bowl place semi-sweet chocolate chips and heavy whipping cream, microwave on high for 2 minutes. Stir with whisk until smooth. Refrigerate until almost set; thick enough to drizzle on cooled cake without it running off. Sprinkle with 1/4 cup chopped almonds.