Wednesday, January 11, 2012
Espresso Pound Cake
Every time I see cake recipes with coffee as one of the ingredient , I usually jot it down right away . Yeah , I'm sort of addicted to coffee heh! I don't know if you can see some gooey thingie in the sliced cake ? It's the white chocolate , dulce de leche & coffee mixture that I'm going to use as a topping , supposedly as a topping to a 3 layer bars that I'm planning to make . As I added too much milk , the mixture's too runny to be use as a topping so I just added that into this cake . The result is really interesting , it added another texture and flavor to the otherwise plain cake .
Recipe from Williams-Sonoma Cake Book
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 T finely ground dark roast coffee beans ( I used 1 1/2 T instant espresso )
1 lemon zest ( omitted this )
140 grams unsalted butter at room temp ( I used 115 grams , a combination of salted & unsalted )
1 cup sugar ( about 2/3 cup )
2 large eggs at room temp
1/3 cup buttermilk at room temp ( I added 1/2 tsp lemon juice to 1/3 cup milk )
* Preheat oven to 180°C/350°F . Generously butter an 8 1/2x4 1/2-inch loaf pan .
* Sift the flour , baking powder and salt . Stir in ground coffee . Add in lemon zest.
* Beat butter on medium speed until creamy , add in sugar until mixture is light and fluffy . Add eggs one at a time , beating well after each addition , reduce speed and add the dry ingredients into 3 additions alternately with the buttermilk in 2 additions , starting and ending with dry ingredients . Beat well just until combined .
* Pour batter into the prepared pan and smooth the top . Bake for 50 to 60 minutes until cake is browned and puffed .