Espresso Chip Poundcake Recipes

COLD OVEN POUNDCAKE

Steps:

• Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
• Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.
• Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.

ESPRESSO CHIP POUND CAKE

Steps:

• 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.

TRADITIONAL POUNDCAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour bottom of pan. Cream butter and sugar in a standing mixer or hand held mixer. Add eggs one at a time. Add vanilla, then flour, salt and lemon juice. Pour into prepared pans and bake 1 1/4 to 1 1/2 hours (50 minutes for mini pans) or until a toothpick comes out clean. Cool in the pan for 5 minutes before taking out. Garnish with whipped cream and berries.for mini pans) or until a toothpick comes out clean. Cool in the pan for five minutes before taking out. Garnish with whipped cream and berries.

POLENTA POUNDCAKE

Steps:

• Preheat oven to 375 degrees F.
• Butter and lightly flour the insides of a 10-inch round cake pan.
• Sift together the flour, polenta, baking powder and salt. Set aside.
• In a mixer, on medium speed, cream the butter until light and fluffy. Add 1 cup of the sugar and beat until pale and fluffy Add almond paste and beat again. Blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. Alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients.
• In a clean mixer, beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. Fold into batter gently but thoroughly. Pour the batter into the cake pan. Bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (Do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.)
• Allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. Cut into eighths or tenths.
• Serve this cake with summer fruits -peaches, nectarines, apricots, berries¿-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

LEMON BUTTERMILK POUNDCAKE

Steps:

• This moist, lemony cake is a perfect brunch or picnic cake.
• Set a rack in the lower third of the oven and preheat to 325 degrees. Butter a 10-inch bundt pan and flour the buttered surface, shaking out the excess. Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes. Combine remaining ingredients and add to mixer in 3 additions, beating 1 minute between each addition. Scrape batter into prepared pan and bake for about 1 hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean. Place cake on a rack in pan. For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Cool and wrap for storage. The berry compote, combine all ingredients, cover and refrigerate several hours. Serve slices of the cake with the compote.

LEMON BUTTERMILK POUNDCAKE

Steps:

• Set a rack in the lower third of the oven and preheat to 325 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess.
• Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes.
• Combine remaining ingredients and add to mixer in three additions, beating 1 minute between each addition.
• Scrape batter into prepared pan and bake for about one hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean. Place cake on a rack in pan.
• For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Cool and

BROWN SUGAR AND CHOCOLATE CHIP POUND CAKE WITH MAPLE-ESPRESSO GLAZE

Steps:

• For cake:
• Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
• Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
• GOOD TO KNOW:
• Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
• For glaze:
• Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

DOUBLE CHOCOLATE ESPRESSO POUND CAKE

Steps:

• In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.