Grease the bundt cake pan with butter and dust with flour - you can also make a special pan release paste (see notes below).

Preheat the oven to 180℃ (top/bottom heat mode) or 170℃ (fan-assisted).

In a bowl, mix the wet ingredients and sugar (except for the milk!) - mix them with a spoon or a whisk.

In a second, larger bowl, mix the dry ingredients for the batter.

Add the wet ingredients to the dry ones and mix them thoroughly together - if the batter is too thick, add a little milk (I didn't need to add any).

Pour the batter into the prepared baking pan.

Place the pan with the bundt cake into the preheated oven and bake for about 55-60 minutes - until a skewer comes out clean.

After baking, remove the bundt cake and let it rest for about 15 minutes, then gently loosen it from the sides of the pan and carefully transfer it to a plate - cool it down.

Pour the sugar into a small bowl and add coffee in portions - mix until you get a slightly runny glaze.

Glaze the bundt cake.