The initial vision for this was a Bundt cake to be served as a finale for holiday gatherings. Instead, I pivoted to a loaf, which feels more approachable and requires less specialty equipment. If you still like the idea of a Bundt cake, you can double the recipe and increase the cooking time to 70 minutes. I don’t want to send you out for special things, but I made this one with cake flour and the crumb was so lovely. Not imperative, but if you’re at a well-stocked market anyway, it’s a subtle but lovely upgrade in texture.

This was inspired by Sara Keifer’s newest book, 100 Morning Treats. She has a stunning, marble Bundt cake in the book, which I’ve tweaked to fit the loaf format and topped with a coffee enriched glaze. It’s fantastic as is, but if you’d like to take it up a notch for a dessert, a scoop of vanilla or coffee ice cream would be great!