Cappuccino Pound Cake

Cappuccino Pound Cake Recipe

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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 .

Rating:

★★★★★ 1 vote

Serves:
12
Prep:
15 Min
Cook:
1 Hr 30 Min

Ingredients

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  • 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

How to Make Cappuccino Pound Cake

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.

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About Cappuccino Pound Cake

Course/Dish: Cakes
Hashtag: #cappuccino




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