Treat your sweet tooth with a pound cake designed for coffee lovers.
If you've been reading some of my previous entries on coffee-infused desserts, you could say that I have a wee bit of an addiction to both sweets and coffee. Since my insulin levels are fine and there's much work to be done, I'm not quitting either of these so-called vices. This easy-peasy pound cake can feed quite a lot of folks and is great for both breakfast and dessert. So get your tube pan ready, y'all!
- 4 cups of flour
- 1-1/2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 4 sticks of unsalted butter, softened
- 2-1/2 cups sugar
- 7 eggs
- 1 cup strong coffee, cooled (I used Black Rifle Coffee Company's Silencer Smooth)
- 1 Tbsp. vanilla extract
- 1/4 cup whole milk
- 1 tsp. vanilla extract
- 2 cups confectioner's sugar
- Preheat oven to 350 F. Mix together flour, baking powder, salt, and cinnamon.
- Using an electric mixer, mix butter, and granulated sugar on medium speed until butter becomes fluffy.
- Add eggs, one at a time, mixing thoroughly after each egg.
- Add flour mixture alternately with coffee, beating until well blended after each addition.
- Mix in vanilla extract last.
- Pour into greased 9-inch fluted tube pan.
- Bake for an hour and a half, or until a toothpick inserted near center comes out clean.
- Set cake aside for 10 minutes, then slowly and gently turn the pan over to release cake onto a wire rack.
- Use a bread knife to level out the bottom if necessary.
- Whisk milk and vanilla in a medium saucepan over low heat.
- Add confectioner's sugar into the mixture, whisking slowly until smooth.
- Move cake onto a dish or tray to catch excess glaze.
- Drizzle glaze generously over cake.
- Cut, serve, and enjoy!
If you try the recipe, share your creations with us in the comments below.