The coffee marbled pound cake is a delicious, fragrant, soft cake to be paired with warm milk, a simple cake, just the way I like it. A cake that is nice to find on the breakfast table in the morning. I know someone will ask “how can I substitute the coffee”. But this is a coffee marbled pound cake. Coffee is needed. Without coffee, it’s another cake. You’ll find ready-made recipes for pound cakes without coffee.
Look here:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 0.7 cups sugar
- 1.6 cups flour
- 0.25 cups unsweetened cocoa powder
- 1.4 oz coffee (1 small cup)
- 2 tbsp melted butter
- 0.5 cups rice oil (or any other seed oil of your choice)
- 1 packet baking powder (16 grams)
Tools
- 1 Coffee Maker Bialetti 2-Cup
- 2 Bowls
- 1 Kitchen Aid Artisan Mixer
- 1 Spatula
- 1 22 x 10 cm Loaf Pan
- 1 Cake Tester
- 1 Cooling Rack
Steps
Prepare the coffee and transfer it into a small bowl, dissolving the unsweetened cocoa powder in it. In the mixer bowl or using an electric mixer, work the eggs with the sugar until they are well whipped: light and fluffy. Add the rice oil or your chosen seed oil and mix. Add the sifted flour and baking powder and mix well to obtain a smooth, lump-free batter. Transfer some of the batter into a bowl, add the coffee with the cocoa, and mix. Melt the butter and add it to the light batter, stirring to combine well. Butter and flour a loaf pan and pour in the two batters alternately. Then insert a fork into the batter and gently swirl it to create a marbled effect. Bake in a static preheated oven at 356°F for 40 minutes, but be careful as depending on the oven it may take up to 55 minutes. Always remember to do the cooking test using a skewer. Once cooked, remove the pound cake from the pan and let it cool on a rack before serving.
Notes
The recipe is from HERE.
