Coffee Pound Cake | #SundayBrunch

Is there anything better than a slice of moist pound cake with a cup of coffee? How about a slice of coffee pound cake?

Coffee Pound Cake from The Foodie Army Wife

 

To begin, preheat your oven to 325 degrees. Grease and flour a 9×5 loaf pan. Set it aside.

In a bowl, combine 2 1/2 c flour, a teaspoon each of cinnamon and nutmeg, and a half teaspoon each of allspice, baking powder and salt.

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Measure out 2 tablespoons of instant coffee granules, and crush them a bit with a mortar & pestle.

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Add the instant coffee to the dry ingredients, and stir them all together. Set that bowl aside for now.

In your mixing bowl, beat together 1 1/4 cup sugar with 2 sticks (1 cup) of room temperature butter. Beat these until they are very fluffy.

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With the mixer going, you will add 4 eggs (room temperature) one at a time, incorporating each fully before adding the next.

Coffee Pound Cake from The Foodie Army Wife

Once the eggs are beaten in, add in 2 tablespoons of coffee liqueur.

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Scrape the bowl with a rubber spatula, being sure everything is mixed in well.

Add half of your dry ingredients into the butter mixture.

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When it is just mixed in, add in 1/4 cup milk.

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When the milk is mixed in, add in the remaining half of the dry ingredients. Mix until it is just combined and smooth – again being sure to scrape the bowl with a rubber spatula.

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Pour the batter into your prepared loaf pan, smoothing the top.

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Bake the cake for 70-80 minutes or until it tests done in the center with a tooth pick. Allow it to cool in the pan, on a cooling rack for a few minutes. Then run a thin knife around the edges, and turn it out to cool completely.

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Dust with some powdered sugar if you like, or just eat it plain. This also makes a great ingredient for other desserts that use pound cake in them.

Enjoy!

Coffee Pound Cake from The Foodie Army Wife

Coffee Pound Cake

Is there anything better than a slice of moist pound cake with a cup of coffee? How about combining the two?

Ingredients

  • 2 1/2 c flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 Tb instant coffee granules (crushed)
  • 2 sticks (1 cup) butter, room temperature
  • 1 1/4 c sugar
  • 4 eggs, room temperature
  • 2 Tb coffee liqueur
  • 1/4 c milk
  • powdered sugar for dusting (optional)

To begin, preheat your oven to 325 degrees. Grease and flour a 9x5 loaf pan. Set it aside.

In a bowl, combine the flour, cinnamon, nutmeg, allspice, baking powder and salt. Crush the instant coffee granules a bit with a mortar & pestle. Add the instant coffee to the dry ingredients, and stir them all together. Set that bowl aside for now.

In your mixing bowl, beat together the sugar and butter. Beat these until they are very fluffy.

With the mixer going, you will add your 4 eggs (room temperature) one at a time, incorporating each fully before adding the next. Once the eggs are beaten in, add in the coffee liqueur.

Scrape the bowl with a rubber spatula, being sure everything is mixed in well.

Add half of your dry ingredients into the butter mixture. When it is just mixed in, add in the milk.

When the milk is mixed in, add in the remaining half of the dry ingredients. Mix until it is just combined and smooth – again being sure to scrape the bowl with a rubber spatula. Pour the batter into your prepared loaf pan, smoothing the top.

Bake the cake for 70-80 minutes or until it tests done in the center with a tooth pick. Allow it to cool in the pan, on a cooling rack for a few minutes. Then run a thin knife around the edges, and turn it out to cool completely.

Dust with some powdered sugar if you like, or just eat it plain.

Enjoy!

Notes

For an optional glaze: Combine 2 1/2 c powdered sugar, 3 to 4 tablespoons hot, strong coffee and 1/2 tsp vanilla in a bowl. Whisk together until smooth. Drizzle over the top of the cake. Enjoy!

http://thefoodiearmywife.com/coffee-pound-cake-sundaybrunch/

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