Desserts

Old-Fashioned Coffee Pound Cake

photo by:

kraft

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.

time

prep:

15 min

total:

1 hr 45 min

servings

total:

20 servings

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What You Need

cups flour

1-1/2

tsp. CALUMET Baking Powder

tsp. salt

tsp. ground cinnamon

cups (4 sticks) butter, softened

2-1/2

cups granulated sugar

eggs

cup freshly brewed double-strength MAXWELL HOUSE Coffee, cooled

Tbsp. powdered sugar

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.

Kraft Kitchens Tips

Size-Wise

Pound cake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this flavorful cake.

Substitute

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.

Special Extra

Serve with fresh berries.