cappuccino pound cake
(1 RATING)
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 .
No Image
prep time
15 Min
cook time
1 Hr 30 Min
method
---
yield
12 serving(s)
Ingredients
- 1 1/2 cups butter, softened
- 1 package cream cheese (8 oz), softened
- 3 cups sugar
- 6 - large eggs
- 3 tablespoons instant expresso
- 3 tablespoons hot water
- 3 cups unbleached white flour
- 1 tablespoon vanilla extract
How To Make cappuccino pound cake
-
Step 1Preheat oven to 300 degrees.
-
Step 2Beat the butter and cream chefs at medium speed about 30-45 seconds (until creamy).
-
Step 3Gradually add 3 cups of sugar, beating about 1 minute to get it all incorporated.
-
Step 4Add eggs, one at a time, beating just until yellow color disappears.
-
Step 5Dissolve the expresso powder in the hot water; add to batter and beat until incorporated.
-
Step 6Combine the flour and salt; gradually add to the butter mixture, beating at low speed just until blended; stir in vanilla.
-
Step 7Spoon into a greased and floured 10" bundt pan.
-
Step 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.
-
Step 9Cool pan on a wire rack 10-15 minutes; remove from pan, continue cooling on rack.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Keyword:
#cappuccino
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes