From my childhood, I’m a big fan of Pound Cakes. I love any variation of pound cakes. I’m making this Coffee Pound Cake for years now, it’s a family favourite. The cake bakes up with a great texture, has an intense aroma from the coffee, notes from the warm spices, you can call it happiness in every bite. The cake slices can be paired with a scoop of Ice-cream, and of course, they taste great on their own.
Don’t forget to share your experience with me if you’re trying this recipe. 🙂
Coffee Pound Cake
This Coffee Pound Cake has the perfect crumb, the intense aroma from coffee, and fresh flavours from the warm spices. It’s a delight on each bite.
Ingredients
- 2½ cups- All purpose Flour / Maida
- 1¼ cups- Brown sugar (powdered)
- ½ tsp- Baking powder
- ½ tsp- Salt
- 4- Eggs
- 2 tbsp- Instant Coffee powder
- ½ tsp- Fruit Cake Spice mix (optional, read note)
- 1 tsp- Nutmeg powder
- 2 tbsp- Coffee liquor (read note)
- 1 cup- Unsalted butter
- ¼ cup- Milk
- ¼ cup chopped- Hazelnuts (optional)
Instructions
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Before I start, all the ingredients were at room temperature.
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Preheat oven to 165 degrees C. Prepare a 9” round cake pan or loaf pan by greasing with melted butter and place a piece of baking paper at the bottom of the pan.
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If you’re using a Bundt pan, grease the inside with melted butter, use a pastry brush for easy application.
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Sift flour, baking powder, salt, instant coffee powder, nutmeg powder, and fruit cake spice mix (if using) to a bowl.
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In a bowl whisk the butter and sugar, until fluffy. Use an electronic hand mixer for a great result.
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In the butter-sugar mixture add in the eggs one-by-one. When you’re adding the eggs, whisk every egg and then include the next one.
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Mix in the coffee liquor.
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Next to add the dry ingredients into the wet mixture in two batches. Add the milk in between. Whisk well until a lump-free batter forms but don’t mix for a longer time.
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If you’re using hazelnuts you can mix in the chopped nuts to the batter at this stage. I forgot to add the hazelnuts into the batter when I was making this cake. So, I spread the chopped nuts on top of the batter before putting it into the oven.
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Pour the cake batter into the prepared cake pan. Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles.
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Bake for 70 minutes (read note) or until a wooden skewer inserted in the middle of the cake comes out clean.
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Cool the Cake in the pan for 15 minutes and then invert the cake gently onto a cooling rack. Let the cake cooled completely before slicing. This cake tastes best on its own, but if you want you can dust the cake with icing sugar before serving.
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I didn’t do any glaze for this cake, but if you want to serve this Coffee Pound Cake with a Coffee glaze, then you can make the glaze by following the process, which was mentioned in the original recipe itself.
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Store the Coffee Pound Cake slices in an airtight container and keep refrigerated, consume within a week.
Recipe Notes
- Fruit Cake Spice mix Recipe.
- If you don’t have Coffee liquor you can replace the same by adding the equal amount of strong black coffee.
- During the baking, when the cake becomes perfectly brown on top, cover the top loosely with a piece of Aluminium foil until it is fully baked. It helps to prevent over-browning on the top.
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