Real Recipes From Real Home Cooks ®

cappuccino pound cake

(1 rating)
Recipe by
Debra Schweikert
Springfield, VA

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 .

(1 rating)
yield 12 serving(s)
prep time 15 Min
cook time 1 Hr 30 Min

Ingredients For cappuccino pound cake

  • 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

  • 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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