With brewed coffee baked right into it, this is an updated change on classic pound cake. Buttery with a hint of cinnamon, it’s sure to become a family favorite.
What You Need
Original recipe yields 20 servings
4 cups flour
1-1/2 tsp. CALUMET Baking Powder
1 tsp. salt
1 tsp. ground cinnamon
2 cups (4 sticks) butter, softened
2-1/2 cups granulated sugar
7 egg s
1 cup freshly brewed double-strength MAXWELL HOUSE Coffee, cooled
2 Tbsp. powdered sugar
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Let's Make It
Preheat oven to 350°F. Mix flour, baking powder, salt and cinnamon until well blended; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with coffee, beating until well blended after each addition.
Pour into greased 10-inch tube pan or 12-cup fluted tube pan.
Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool 10 min.; loosen cake from side of pan. Gently remove cake from pan. Cool completely on wire rack. Sprinkle with powdered sugar.
Pound cake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this flavorful cake.
Prepare batter as directed. Pour evenly into 2 greased 9x5-inch loaf pans. Bake at 350°F for 1 hour or until wooden toothpick inserted in centers comes out clean. Cool as directed before removing from pans.
Serve with fresh berries.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.