Mocha Almond Pound Cake
Ingredients
- 1/4 cup Dutch process cocoa powder
- 1/2 cup hot coffee or espresso
- 1/4 cup milk
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 cup sugar
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 sticks butter, room temperature
This cake combines three favorite flavors:
almond, coffee, and chocolate!
almond, coffee, and chocolate!
Time
20 minutes or less to assemble
45 minutes to bake
Total Time: About an hour
Yield
1 10 inch bundt cake
or 2 – 8 x 4 inch loaves,
or 4 mini loaves.
or 2 – 8 x 4 inch loaves,
or 4 mini loaves.
Directions
- Preheat oven to 325°F. Grease and flour the bundt pan or loaf pans.
- Whisk cocoa powder into hot coffee until dissolved. Stir in milk and set aside to cool.
- With an electric mixer, beat together Almond Paste (grated using large hole side of a box grater), sugar, and butter until light and fluffy.
- Add eggs one at a time, beating well between each egg.
- Add vanilla extract and beat until just blended.
- In a separate bowl sift flour together with baking powder, baking soda, and cinnamon.
- Beating on low speed, alternately add flour and cooled coffee mixture into the creamed ingredients until all mixed together. Increase speed to medium and mix for 2 minutes more.
- Fill the pan(s) with batter.
- If using a bundt pan, bake for 35 - 45 minutes or until a toothpick inserted 1"" from edge of pan comes out clean.