Tuesday, November 15, 2011

Pumpkin Coffee Pound Cake

Thanksgiving is a little over a week away.  I can't believe it!  The time is drawing near for turkey, sweet potatoes, dressing and all of the other scrumptious dishes that go along with this holiday.  I can't wait.  But before we sit down to eat, give thanks and visit with loved ones; last minute planning is heavily underway to ensure that everything goes off without a hitch.  This planning is not only important for the meal itself, but for the dessert as well.  For me, dessert is just as important to Thanksgiving as the turkey and dressing.


If you are still looking for the perfect dessert to take to your holiday gathering, look no further.  This pumpkin coffee pound cake with fit the bill perfectly.  It's the perfect combination of sweet, spice and pumpkin.  The addition of coffee is minimal, but it enhances the overall flavor of the cake.  This cake is simple, delicious, moist and encompases all of the flavors of fall.  A sprinkle of powdered sugar is all this cake needs before being served.  Enjoy as a dessert or even with coffe as breakfast!  Just like any sweet treat, this is delicious straight from the oven, but it's also a perfect dessert to make ahead of time to ensure your precious oven space is available for the big day!              

Pumpkin Coffee Pound Cake



Ingredients:

1 ¼ Cups granulated sugar, divided
1 ¼ Cups brown sugar, divided
1 Cup canola oil
3 Eggs
1 (15 oz) can pumpkin puree
¼ Cup hot espresso*
3 Cups all-purpose flour
2 Tsp baking soda
1 Tsp ground cinnamon
1 Tsp ground nutmeg
¼ Tsp ground allspice
¼ Tsp ground cloves
½ Tsp salt
1 Package instant vanilla pudding
Powdered sugar, for dusting

Directions:

Preheat oven to 350.

Grease and flour bundt pan and set aside.

In a large bowl sift the flour, soda, cinnamon, nutmeg, allspice, cloves, salt and pudding together and set aside.

Place one cup of each, sugar and brown sugar in a mixing bowl along with the oil and blend until combined. Add the eggs, one at a time, mixing well after each addition. Add the flour mixture and pumpkin puree to the egg mixture, alternating between the two and mixing well after each addition.

Place the hot coffee in a small bowl, add 2 tablespoons of sugar and stir to dissolve. Place 1 cup of the cake batter in the coffee and stir to combine. Set aside.

Pour half of the cake batter into the prepared pan. Next, pour in the coffee batter. Sprinkle 2 tablespoons of granulated sugar and 3 tablespoons-1/4 cup of brown sugar over the coffee batter. Spoon the remaining cake batter into the pan and sprinkle with an additional 1-2 tablespoons granulated sugar.

Bake for 50 minutes to 1 hour, until cake begins to set and pull from sides or until a toothpick inserted comes out clean.

*If you aren't a coffee lover you can easily omit the coffee portion of this cake and still have a delicious and satisfying dessert.

Recipe source: adapted from Taste of Home

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