cappuccino pound cake
(1 rating)
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I went to a Christmas party about ten years ago and first tasted this. I begged and begged for the recipe--and I finally go it. By the way, if you aren't a coffee lover, simply omit the expresso powder and water--it's still produces a yummy cake. To the plain base, I have added coconut extract, black walnut extract, and egg nog flavoring, and it always works wonderfully .
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(1 rating)
yield
12 serving(s)
prep time
15 Min
cook time
1 Hr 30 Min
Ingredients For cappuccino pound cake
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1 1/2 cbutter, softened
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1 pkgcream cheese (8 oz), softened
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3 csugar
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6large eggs
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3 Tbspinstant expresso
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3 Tbsphot water
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3 cunbleached white flour
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1 Tbspvanilla extract
How To Make cappuccino pound cake
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1Preheat oven to 300 degrees.
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2Beat the butter and cream chefs at medium speed about 30-45 seconds (until creamy).
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3Gradually add 3 cups of sugar, beating about 1 minute to get it all incorporated.
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4Add eggs, one at a time, beating just until yellow color disappears.
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5Dissolve the expresso powder in the hot water; add to batter and beat until incorporated.
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6Combine the flour and salt; gradually add to the butter mixture, beating at low speed just until blended; stir in vanilla.
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7Spoon into a greased and floured 10" bundt pan.
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8Bake at 300 degrees for 1 hour, 30-40 minutes, or until a tester inserted near the center of the cake comes out almost clean.
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9Cool pan on a wire rack 10-15 minutes; remove from pan, continue cooling on rack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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