A Tipsy Coffee Flavored Pound Cake

Who doesn't love cake? Well, maybe some exist out there, but I certainly don't know anyone that falls into that category. We may not all agree on the flavor of said cake, but certainly there are enough types, flavors and styles to cover most everyone.
 

Tipsy Coffee Pound Cake

I love cake. I love a whole lot of kinds and flavors of cakes. White cake is very high on my own personal list, but I love so many kinds it's hard to even begin a list. Coffee is a flavor I love. I drink plenty of coffee. Before I was diagnosed with diabetes, I enjoyed coffee liqueur, along with a lot of other kinds of sweet drinks. These are not on my list anymore of things to indulge in. Cake though? I try not to overindulge, nor even make them too often. But when I do, I have a small slice each night for dessert. Just the one. Yum. So, in mentioning the liqueurs and other sweet drinks, we happen to have a cabinet full of them, and I got thinking about what to do with them. I do use things like Grand Marnier often, in recipes. Likewise with Cointreau. Orange flavored liqueurs lend themselves to so many applications. But what about coffee liqueur? I have two different brands and two bottles (how did THAT happen?) of one of them. 

So, with all this in mind, I went about creating a pound cake. I called it "Tipsy," since it does have a half-cup worth of coffee liqueur in it. It is very rich, very sweet, and oh, so delicious. It needs absolutely nothing on it. No icing, glaze, or even confectioners' sugar dusting. It is that good, all by itself. I did put a glaze over top, just so it would look pretty for my photos, but it does not need a single thing to make it the most excellent, moist and flavorful pound cake.

Tipsy Coffee Pound Cake

Serves 12 to 16

Tipsy Coffee Pound Cake

2 cups (9.35 ounces) all-purpose flour
2 cups (9 ounces) whole grain Kamut or Spelt flour 
1 teaspoon salt
1½ cups (12 ounces) unsalted butter, at room temperature
3 cups (1.6 pounds) sugar
6 large (about 2-ounces each, shell on) whole eggs
¼ cup (2 ounces) hot water  
1½ tablespoons instant espresso powder
½ cup (4 ounces) Coffee Liqueur

Preheat oven to 300 degrees. Grease a bundt pan, or spray with cooking spray; set aside. In a bowl, whisk together the two kinds of flour and the salt; set aside. In a small bowl or measuring cup combine the hot water and espresso powder to dissolve. Once dissolved, add to the coffee liqueur and set aside.

In a stand mixer, beat the soft butter for about 2 minutes, to lighten. Gradually add in the sugar, a little at a time and beat for about 5 to 7 minutes in total, until very fluffy. Add in the eggs, one at a time, beating just until completely combined before adding the next. Add in a third of the dry ingredients on lower speed, until combined. Add in half the liquid ingredients and combine. Repeat with another third of the flour, the remaining liquids and then the last of the flour. Use a spatula to scrape up any unmixed portions in the bottom of the mixer bowl, stirring in well. Pour the batter into the prepared bundt pan, smoothing the top. Run a knife through the batter to release any large bubbles. 

Bake the cake for 1 hour and 40 minutes, or until a cake tester comes out with only a crumb or two. Let stand in the pan for 10 to 15 minutes before turning out onto a rack to cool completely.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.