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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Hello, this is the recipe l was looking for a long time, thanks a lot for creating such amazing recipes.. Will surely give it a try. But want to make eggless also.. Can this recipe be converted into eggless one?
Hello Chandrima… This turned out just fab …. My sons usually prefer the choc cakes but this one was devoured in minutes .. I added walnut in the batter and on top too… A few adjustments done with coffee liqueur bit…like you suggested…added black coffee.
Wish I could upload the pics for you…
Thanks am gonna try out your other recipes too. All the best in all your upcoming recipes….stay safe…
Regards,
Tapati Bhattacharya
Hi Tripti,
Thank you for sharing your experience with me. 🙂 I’m so glad to hear that you liked the cake so much. Stay safe, take care, and Happy Baking!