Old Fashioned Coffee Pound Cake Recipes

GRANDMA'S SOUR CREAM COFFEE CAKE - AN OLD FASHIONED POUND CAKE RECIPE

Steps:

• Beat butter, margarine and sugar (1 1/2 cups) until creamy.
• Add the eggs, one at a time, and continue beating.
• In a separate bowl, stir together flour, baking powder, and baking soda. Add to the creamed mixture alternately with sour cream, mixing after each addition.
• Add vanilla, and mix until completely incorporated.
• In a small bowl, mix chopped nuts, sugar (4 T.) and cinnamon.
• Prepare a Bundt pan by greasing generously, and lightly dusting with flour.
• Pour 1/3 of the batter into the bottom of the prepared Bundt pan. Smooth into a consistent layer with a knife. Sprinkle with 1/2 of the cinnamon sugar mixture.
• Pour an additional 1/3 of the batter over the cinnamon sugar layer, smooth again with a knife. Sprinkle with the remaining 1/2 of the cinnamon sugar mixture.
• Spread the remaining 1/3 batter on top the cinnamon sugar layer, and smooth with a knife.
• Bake in a preheated 350 degree F oven for 1 hour.
• Remove from the oven, and let cool for 1 hour in the pan. Take a knife gently around inner and outer edges to loosen, and invert to remove from pan.

OLD-FASHIONED COFFEE POUND CAKE

Steps:

• Preheat oven to 350°F. Mix flour, baking powder, salt and cinnamon until well blended; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with coffee, beating until well blended after each addition.
• Pour into greased 10-inch tube pan or 12-cup fluted tube pan.
• Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool 10 min.; loosen cake from side of pan. Gently remove cake from pan. Cool completely on wire rack. Sprinkle with powdered sugar.

OLD FASHIONED POUND CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
• Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

OLD-FASHIONED COFFEE CAKE

Steps:

• In a small bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder, and 1 teaspoon nutmeg; add to creamed mixture alternately with buttermilk. Pour into a greased 9-in. square baking pan (batter will be thick). , Combine the remaining sugar and nutmeg; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

OLD FASHIONED COFFEE POUND CAKE

Steps:

• Heat oven to 350F and butter a 10-inch tube pan.
• Mix the flour, baking powder, cinnamon and salt in a medium bowl, set aside.
• Beat the butter and granulated sugar in a large bowl with an electric mixer set on medium speed until light and fluffly.
• Add the eggs, 1` at a time, beating well after each addition.
• Add the flour mixture alternatetly in thirds with the coffee, beating after each addition until smooth.
• Pour the batter into the prepared pan.
• Bake for 1 1/2 hours or until a toothpick comes out clean.
• Remove the pan to a wire rack and cool for 10-15 minutes.
• Loosen the cake from the sides of the pan with a spatula and gently remove the cake to a wire rack to cool completely.
• After it is completely cool, sprinkle the cake with the powdered sugar.

OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
• Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
• Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
• Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
• Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
• Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.

OLD-FASHIONED POUND CAKE RECIPE - (4.1/5)

Steps:

• Combine dry ingredients in mixer bowl. Add butter, milk, vanilla, and almond extract. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 2 minutes. Stop and scrape bowl. Turn to Speed 2 and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 4 and beat about 30 seconds. Pour batter into greased and floured 10-inch tube pan. Bake at 350°F for 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Remove cake from pan. Yield: 16 servings. Per serving: About 419 cal, 5 g pro, 44 g carb, 25 g fat, 143 mg chol, 378 mg sod.

GRANDMA'S OLD FASHIONED COFFEE CAKE

Steps:

• Mix oil, buttermilk, egg and vanilla.
• Add flour, sugar, soda, cocoa and salt.
• Mix all together well and add coffee.
• Pour into lightly greased and floured 8X13X2 sheet pan (I have made it in a bundt pan too).
• bake 350F degrees for 30 minutes.

OLD-FASHIONED COFFEE CAKE

Steps:

• Measure first 4 ingredients into large bowl. Stir. Cut butter into mixture until it resembles coarse crumbs. Make a well in the centre.
• Add egg and milk to well. Stir until just moistened. Spread in greased 9 x 13 inch (22 x 33cm) baking pan.
• Carefully spread pie filling on top.
• TOPPING: Combine brown sugar and flour in small bowl. Cut butter until mixture resembles coarse crumbs. Sprinkle over pie fliiling. Bake in 375F (190C) oven for about 40 minutes until top is golden and filling bubbles at edges. Let stand for 10 minutes.

JEWISH COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Combine the flour, baking soda and baking powder; set aside.
• In a medium bowl, cream together the sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally, stir in the sour cream and vanilla. In a separate bowl, combine the nuts, confectioners' sugar and cinnamon.
• Spread half of the batter into the 9x9 inch pan. Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture. Spread the melted butter over the top.
• Bake for 1 hour in the preheated oven, until cake springs back to the touch.