COFFEE POUND CAKE
Ingredients
Coffee Pound Cake
- 110 g (1/2 cup) unsalted butter room temperature
- 205 g (1 cup) brown sugar
- 65 g (1/3 cup) vegetable oil
- 3 eggs room temperature
- 285 g (2+1/3 cup) all purpose flour
- 1+1/4 tsp baking powder
- 1/8 tsp salt
- 10 g (2 tbsp) instant coffee powder
- 120 g (1/2 cup) hot water
Coffee Glaze
- 120 g (1 cup) powdered sugar
- About 3-4 tsp coffee
Instructions
Coffee Pound Cake
- Prepare a 26cm-10inch long (2pound-1kg) pound cake pan: grease it, line the bototm with parchment paper and dust the sides with flour.
- In a large bowl place butter, brown sugar, vegetable oil and mix with a hand/stand mixer for many minutes until become pale and very fluffy. Be patient, you should mix butter mix a lot to get a soft pound cake!
- Add the eggs one at a time and mix just until incorporated: you should mix every egg for about 60 seconds. Set aside.
- In a medium size bowl sift together flour, baking powder, salt and mix well. Set aside.
- Prepare coffee mixing hot water with instant coffee powder and mix well to dissolve it.
- Add the flour mix into the butter mix in three times alternating it with hot coffee: be gentle and use a spatula, not the hand mixer, to avoid overbeating and deflating the batter.
- Place the batter into the prepared mold and smooth the top.
- Grease a knife with butter and score a straight line in the center of pound cake: this will help your cake to crack in the middle.
- Bake in preheated oven (no fan, upper+lower heat) at 160°C-320°F for about 53 minutes or until a toothpick comes out clean.
- Slightly cool down the cake in the pan, then insert a sharp knife around the edges and moved to easily unmold pound cake.
- Cool it down completely on a wire rack before glaze it.
Coffee Glaze
- In a medium size bowl mix together powdered sugar and coffee until get a very thick glaze. Add the coffee little by little to avoid getting a runny glaze.
- Glaze pound cake and wait about 20-30 minutes to set the glaze before serve it.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
This recipe is very easy, but you need to follow this steps to get perfect moist crumbs that are not dry!
1-Firstable: use a hand mixer or a stand mixer to mix butter and sugar. In this phase you have ot incorporate a lot of air bubbles, so be patient and please beat a lot the butter until you get a very pale and fluffy mix.
2-The air bubbles are incorporated into the butter, so when you add the eggs, incorporate them quickly one at the time without overbeating. About 60 seconds for each egg is enough!
3-When you add flour mix use a spatula and gently fold it to the batter without using hand/stand mixer: it’s very important you don’t overmix the flour or you activate the gluten that will make gummy and hard your poundcake’s texture.
To get the classic opened up and rised in the middle perfect pound cake shape, make a cut in the center of the raw batter on the baking pan, using a knife greased with butter.
I’ve used instant coffee powder in the batter and dissolved it into hot water, because it gives a stronger coffee aroma in the cake than using Italian Moka coffee which is perfect for the Coffee Glaze.
