Imagine a traditional vanilla pound cake, but every bite is bursting with the perfect amount of coffee flavor. Then, top that with a glaze that is also bursting with coffee goodness. That’s this cake and it is as good as it sounds.
If you love pound cake and coffee, this is the recipe for you. It is the best of both worlds baked into one tasty dessert.
It is a perfect way to enjoy dessert with a bit of adult sophistication. Or maybe it’s adult comfort if pound cake and coffee are involved.
Either way, I know folks love coffee desserts because of the attention the coffee and cream sponge cake gets. The bitter coffee helps to temper the overly sweet nature of some treats.
This recipe calls for instant coffee. It is such a great way to add bold coffee flavor without dealing with a lot of extra liquid.
If that gives you pause, I understand. The first few times I used it in recipes it felt strange.
Now I love it. I’ve even mixed it into both the dough and glaze in my coffee and cream cinnamon rolls.
However, if you don’t have instant coffee there are other options. You can use a really finely ground espresso powder.
You could also try using some coffee extract, but it would take a fair amount to get a pronounced flavor. My suggestion would be to go ahead and get the instant coffee go on a baking spree!
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In addition to the recipes I have already mentioned, you could make coffee and cream brownies. Or whip up some coffee ice cream, a no bake mocha cheesecake, or no bake coffee pie.
Tips and Tricks
You can use Greek yogurt in place of the sour cream, if need be, although sour cream does the best job. The cake baked a little bit flatter when yogurt was used instead.
This cake will turn out a little dark around the outside, but that’s ok, it’s just from the coffee. However, note that it cooks at a lower temperature than most cakes.
If you like the icing, but don’t want to have coffee flavor added to it, simply don’t add the instant coffee and it will be a traditional icing like you serve over cinnamon rolls.
I baked this in a metal pan and a glass pan. It baked well in both, but took almost 20 minutes longer in the glass pan. Use a metal pan if you have it but use a glass pan and add some time if that is what you have.
I tested this recipe with both salted and unsalted butter. Both worked great, so I don’t see a reason why you couldn’t use either.
Don’t shortchange the first two mixing steps. Really mix those ingredients well. It makes for a better cake.
Storage
Leftover pound cake can be stored in an airtight container at room temperature for up to a week. For longer storage, wrap either the whole cake or individual slices in plastic wrap and put in a freezer bag.
Well wrapped cake can be frozen for several months to be enjoyed later. Storing cake in the refrigerator is not recommended.
Coffee Pound Cake
Ingredients
Cake
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ⅓ cup sour cream
- 4 eggs
- 4 Tablespoons instant coffee
- 1 Tablespoon vanilla extract
- 1 ½ cups all purpose flour
- 2 teaspoons salt
- 1 teaspoon baking powder
Glaze
- 1 cup powdered sugar
- 3 Tablespoons whole milk
- 1 Tablespoon instant coffee
Instructions
- Preheat the oven to 325°F and grease a 9×5 loaf pan.
- Cream together the butter and sugar for two minutes.1 cup unsalted butter, 1 cup granulated sugar
- Add the eggs, vanilla, coffee, and sour cream and mix for another two minutes.4 eggs, 4 Tablespoons instant coffee, 1 Tablespoon vanilla extract, ⅓ cup sour cream
- In a separate bowl, whisk together the flour, baking powder, and salt.1 ½ cups all purpose flour, 2 teaspoons salt, 1 teaspoon baking powder
- Add the dry ingredients to the wet ingredients and lightly mix with a rubber spatula before switching to the hand mixer and beating until fully combined.
- Pour the batter into the prepared loaf pan and spread even.
- Bake for 1 hour or until a butter knife comes out clean when inserted into the middle of the cake.
- Remove from the oven and let cool for a few minutes before inverting onto a cooling rack to cool completely.
- Stir together the glaze ingredients until fully combined. You will still see some spot of undissolved coffee, that’s ok, you want that!1 cup powdered sugar, 3 Tablespoons whole milk, 1 Tablespoon instant coffee
- Drizzle over the top of the cake. Slice, serve, and enjoy!
Notes
- You can use Greek yogurt in place of the sour cream, if need be, although sour cream does the best job.
- This cake will turn out a little dark around the outside, but that’s ok, it’s just from the coffee. However, cooking it low and slow will keep it from burning, so don’t bake at 350 degrees like most cakes.
- If you like the icing, but don’t want to have coffee flavor added to it, simply don’t add the instant coffee and it will be a traditional icing like you serve over cinnamon rolls.
- I baked this in a metal pan and a glass pan. It baked well in both, but took a lot longer in the glass pan. It took about 20 minutes longer. I feel it cooked more evenly in the metal pan. In other words, for the best results, go with a metal pan, although it will turn out yummy in a glass pan as well.
- I tested this recipe with both salted and unsalted butter. Both worked great, so I don’t see a reason why you couldn’t use either.
- If you use plain yogurt in place of sour cream, the cake will turn out flatter, if that is something you desire. A flatter cake is easier for things like ice cream cakes and decorating, if that’s something of interest.
- Don't shortchange the first two mixing steps. Really mix those ingredients well. It makes for a better cake.
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Do you have a recipe with eggless for the coffee cake? TIA
I don’t. I know there are several egg substitutes people use in baking, but I haven’t tried any of them in this recipe. Sorry.
Sounds good, BUT the ingredients call for baking POWDER but the instructions call for baking SODA. Which is correct?
Baking powder is correct, my fingers must have been typing faster than my brain was working. It is corrected now, thank you for letting me know.
Such great tips and this looks scrumptious.
Thank you!