Cappuccino Pound Cake

  1. 2¼ cups all-purpose flour
  2. 1½ teaspoon baking powder
  3. ½ teaspoon salt
  4. ¾ cup (1½ sticks) Challenge Unsalted Butter
  5. 1 ⅓ cups granulated sugar
  6. 3 eggs
  7. ¾ cup evaporated milk
  8. 2 Tablespoons instant coffee powder (espresso roast) dissolved in 2 Tablespoons hot water
  9. 1 teaspoon vanilla
  10. ½ cup semi-sweet chocolate chip morsels
  11. 1½ teaspoon instant coffee powder
  12. 2 Tablespoons powdered (confectioners) sugar
  13. 1 teaspoon cinnamon
  1. 1

    Preheat oven to 350°F.

  2. 2

    Butter and flour a 10-inch Bundt pan or tube pan. Combine flour, baking powder and salt in a bowl and set aside.

  3. 3

    In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs, beating in after each.

  4. 4

    Add milk, coffee dissolved in water, and vanilla; mix well. Gradually beat in flour mixture.

  5. 5

    Pour half of the batter into prepared pan. Sprinkle the chocolate chips and 1½ teaspoon of coffee evenly over batter.

  6. 6

    Gently swirl the chips and coffee powder through the batter with a knife. Cover remaining batter.

  7. 7

    Bake 35-45 minutes or until a toothpick inserted in center comes out clean.

  8. 8

    Cool on wire rack.

  9. 9

    Turn the cake out on a serving platter with fluted side up. Dust with sifted powered sugar and sprinkle with cinnamon.

Source: Challenge Home Economist



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