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.
Recipe by Southern Cast Iron at https://southerncastiron.com/coffee-pound-cake/