Cappuccino Pound Cake Recipe

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Cappuccino Pound Cake

Debra Schweikert

By
@Schweik

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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Rating:

Serves:

12

Prep:

15 Min

Cook:

1 Hr 30 Min

Ingredients

1 1/2 c
butter, softened
1 pkg
cream cheese (8 oz), softened
3 c
sugar
6
large eggs
3 Tbsp
instant expresso
3 Tbsp
hot water
3 c
unbleached white flour
1 Tbsp
vanilla extract

Directions Step-By-Step

1
Preheat oven to 300 degrees.
2
Beat the butter and cream chefs at medium speed about 30-45 seconds (until creamy).
3
Gradually add 3 cups of sugar, beating about 1 minute to get it all incorporated.
4
Add eggs, one at a time, beating just until yellow color disappears.
5
Dissolve the expresso powder in the hot water; add to batter and beat until incorporated.
6
Combine the flour and salt; gradually add to the butter mixture, beating at low speed just until blended; stir in vanilla.
7
Spoon into a greased and floured 10" bundt pan.
8
Bake at 300 degrees for 1 hour, 30-40 minutes, or until a tester inserted near the center of the cake comes out almost clean.
9
Cool pan on a wire rack 10-15 minutes; remove from pan, continue cooling on rack.

About this Recipe

Course/Dish: Cakes
Hashtag: #cappuccino