Thursday, October 23, 2014

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Almond Espresso Pound Cake

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TWC News: Almond Espresso Pound Cake
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SERVES:
makes one 9 x 5-inch loaf

INGREDIENTS:

one 9 x 5 inch loaf pan, buttered and lightly floured (see hints below)

3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

2 sticks room temperature unsalted butter (1 cup)
2 1/4 cups sugar
5 large eggs, room temperature

1 cup milk
1 tsp almond extract

for the glaze:

3 Tbs water
2 tsp instant espresso
1/4 cup sugar


PROCEDURE:

Preheat the oven to 350 degrees and also butter and lightly flour one 9 x 5-inch loaf pan.

Use a medium size mixing bowl to combine 3 cups all-purpose flour with 1 tsp baking powder and 1/2 tsp salt and mix it up.

Next, use an electric mixer to cream 2 sticks room temperature unsalted butter with 2 1/4 cups sugar.

When that's nice and smooth, add 5 large eggs, one at a time, and then turn the speed to the lowest setting and alternately add the flour mixture with 1 cup of milk.

And then add 1 tsp almond extract, mix that in and turn the machine off.

Then transfer that to the prepared loaf pan and place it onto the center rack of the preheated 350 degree oven.

That's going to take at least an hour and 15 to an hour and 20 minutes to bake and it'll rise up quite a bit in the pan.

Use a toothpick to check it for doneness.

After 10 minutes, carefully turn the pound cake out onto a cooling rack on top of a baking tray.

Then use a small mixing bowl to combine 3 Tbs water with 2 tsp instant espresso powder and mix it up.

Then add 1/4 cup sugar and mix that up and then brush it over the top of the warm pound cake.

Let it cool to room temperature before slicing.

HINTS:

The cake will rise quite a bit during baking so make sure your loaf pan really is 9 x 5-inches and "deep".... or use a 10-inch Bundt pan instead.

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