Coffee Pound Cake

0
2806

A trifecta of espresso flavor in the batter, syrup, and whipped cream make this cake a great after-dinner treat.

Coffee Pound Cake
 
Makes 1 (8½ x 4½-inch) loaf
Ingredients
  • 3 tablespoons espresso powder
  • 1 tablespoon warm water
  • ½ cup whole milk
  • 1 cup unsalted butter, softened
  • 1¼ cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • Espresso-Vanilla Syrup (recipe follows)
  • Espresso Whipped Cream (recipe follows)
Instructions
  1. Preheat oven to 300°. Spray an 8½x4½-inch cast-iron loaf pan with baking spray with flour.
  2. In a small bowl, whisk together espresso powder and 1 tablespoon warm water until espresso is dissolved. Add milk, stirring until combined.
  3. In a large bowl, beat butter, sugar, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  4. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with espresso mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan. Tap pan twice on counter to release air bubbles.
  5. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Let cool in pan for 30 minutes. Run a knife around edge of pan. Remove from pan, and let cool completely on a wire rack. Using a serrated knife, cut into slices. Serve with Espresso-Vanilla Syrup and Espresso Whipped Cream.

Espresso-Vanilla Syrup
 
Makes about 1 cup
Ingredients
  • 1 tablespoon espresso powder
  • 1 tablespoon warm water
  • 1 cup water
  • 1 cup sugar
  • 1 tablespoon dark corn syrup
  • 1 (3-inch) vanilla bean, split lengthwise, seeds scraped and reserved
Instructions
  1. In a small bowl, whisk together espresso powder and 1 tablespoon warm water until espresso is dissolved.
  2. In a small saucepan, bring 1 cup water, sugar, and corn syrup to a boil over medium-high heat. Boil until mixture begins to become thick and syrupy, 8 to 10 minutes. Remove from heat. Stir in vanilla bean seeds and espresso mixture, stirring until combined. Let cool completely.

 
Espresso Whipped Cream
 
Makes about 1 cup
Ingredients
  • 2½ teaspoons espresso powder
  • 1½ teaspoons warm water
  • 1 cup heavy whipping cream
  • ¼ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
Instructions
  1. In a medium bowl, whisk together espresso powder and 1½ teaspoons warm water until espresso is dissolved. With a mixer at high speed, add cream, confectioners’ sugar, and vanilla, beating until soft peaks form. Serve immediately.

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.