Photo: Espresso Chip Poundcake Recipe
Ingredients
- 1 pound butter
- 3/4 cup sugar
- 2 cups brown sugar
- 5 eggs
- 1 tablespoon vanilla
- 4 cups flour
- 1 tablespoon baking powder
- 1/2 tablespoon salt
- 1/8 cup sour cream
- 3/4 cup buttermilk
- 1 cup espresso, liquid shots, not grounds
- 2 cups semisweet chocolate chips
Directions
Cream the butter, sugar and brown sugar together. Start on a slow speed until blended, then turn it up to the highest speed until it is light and fluffy. Add the eggs and vanilla to the mixture and mix on medium speed until the eggs are fully broken up and combined. Do not over mix this part. Sift the flour, baking powder, and salt together, add to the mixture and mix until combined. Add the sour cream and buttermilk and mix until combined. Add the espresso, and mix until it is combined. If you are using hot espresso shots, then pour them slowly into the mixture so that it does not begin to cook the eggs. Add the chocolate chips and mix them until combined.
Preheat the oven to 275 degrees F. Grease and flour a bundt cake pan.
Scoop the cake mixture into the prepared pan. Place the cake on a cookie sheet and bake for 1 hour and 45 minutes to 2 hours, or until an inserted knife comes clean from the cake. Placing the cake on a cookie sheet is just a suggestion to keep your oven clean, in case the cake mixture spills over the sides of the pan.
Let the cake cool, then remove it from the pan upside down. Garnish it with powdered sugar.
Yield: Active preparation time: 30 minutes Non-active preparation time: 0 minutes Cooking time: 2 hours
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 11 reviews
By vabelle35
Fairfax, VA
on July 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this recipe exactly as written and had no problems other than a longer bake time. My bundt pan is large so the recipe fit perfectly, my bundt pan is also aluminum, it is not coated or dark, just plain aluminum which might make a difference in how long the cake bakes.
Because it's so moist, this cake freezes beautifully.
I do have to laugh at the "serves 6." This is a dense, rich cake and will feed 12 or more easily.
7-27-2011 Update: I wrote to Ladro Caffee about the amount of espresso to use and this is their reply:
I am so excited you found our pound cake recipe at foodnetwork. When the recipe says 1 cup espresso, it does mean 1 demitasse cup or about 1/4 cup brewed espresso. Sorry the recipe online was unclear. The final batter should not be soupy. I hope you will give in another try.
By kokobean
NJ
on April 11, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I don't know what happened to my cake but it took over 3 hours to bake! The chocolate chips all went to the bottom of the pan when baking. When I went to flip the cake out the chips were by them selves, melted and gooey and pretty much stuck to the pan. Overall the flavor was great, but it did not bake well and looked horrible. I don't know if I would bake it again.
By mabonline_9851948
Cherry Hill, NJ
on April 05, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
When I saw the recipe, I thought it didn't sound right to have a full pound of butter in a bundt cake. But, I followed the recipe. I don't think this is the correct amount of butter. Maybe 1/2 lb is right? The cake tested that it was done but, came out looking like it was uncooked when cut. But, I believe my initial instinct might be right in that it is just too much butter.
Read all 11 reviews