Imagine a cake that transforms your ordinary baking experience into a gourmet adventure - the Espresso Spice Pound Cake is exactly that culinary masterpiece! This isn't just another cake; it's a rich, aromatic journey that combines the bold intensity of espresso with warm, comforting spices. Perfect for coffee lovers and dessert enthusiasts, this pound cake promises to elevate your baking skills and tantalize your taste buds with its complex, sophisticated flavor profile. Whether you're looking to impress guests or treat yourself to a luxurious homemade dessert, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground espresso
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup sour cream
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 9x5-inch loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream the softened unsalted butter with sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the all-purpose flour, baking powder, ground espresso, ground cinnamon, ground nutmeg, and salt to create a uniform dry ingredient mixture.
- Alternately add the dry ingredient mixture and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then carefully turn out onto a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or drizzle with a light espresso glaze for extra flavor.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and sour cream, are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and prevent a tough texture.
- Espresso Intensity: Use fresh, high-quality ground espresso for the most robust flavor. Adjust quantity based on your coffee preference.
- Pan Preparation: Thoroughly grease and flour the pan, or use parchment paper for easy removal and to prevent sticking.
- Oven Accuracy: Use an oven thermometer to ensure precise temperature, as slight variations can affect baking time and cake texture.
- Cooling is Crucial: Allow the cake to cool completely before slicing to maintain its structural integrity and prevent crumbling.
- Storage Tip: Wrap the cooled cake tightly in plastic wrap to maintain moisture and freshness for up to 3-4 days at room temperature.
Nutrition Facts
Calories: 361kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
