Soft, fragrant, and with an enveloping taste: the mascarpone and coffee pound cake is the perfect dessert to accompany breakfast or a snack. The soft and rich batter, made even more delicious with mascarpone, meets the intense notes of coffee in a play of contrasts in flavor and color. Each slice is a little pleasure, which already wins you over from the first bite thanks to its soft texture and irresistible aroma. A simple and quick recipe to prepare, but one that can accompany every break of the day.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Seasonality: All Seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch (or potato starch)
- 6 oz mascarpone
- 2 eggs
- 2/3 cup sugar
- 1 coffee cup coffee
- 3 tbsp milk
- 2 tsp baking powder
- 1 tsp vanilla extract (to taste)
Tools
- Pound cake pan about 8×4 inches
- Parchment paper
- 2 Bowls
- Mixer or stand mixer
- Coffee maker
Preparation
Prepare a small cup of espresso coffee and let it cool.
In a bowl, mix the sifted flour, cornstarch, and baking powder.
With a mixer (or stand mixer), beat the eggs with the sugar until they are light and fluffy.
Add the mascarpone, milk, and vanilla extract, mix to combine.
Now add the dry ingredients, leaving aside about 2-3 tablespoons.
Divide the mixture into 2 parts.
Leave one half as it is (1), and add the coffee and reserved flour to the other half (2). Mix without creating lumps.
Line the pan with parchment paper, pour the two batters, alternating them (3).
Put the cake in a static oven at 350°F and bake for 40 minutes, always checking with a toothpick that it is dry in the center.
At the end, remove from the oven and let cool well on a rack.
The mascarpone and coffee pound cake is ready, before serving, you can sprinkle the surface with powdered sugar as desired.
Tips and Notes
You can use cornstarch, potato starch, or more all-purpose flour if you don’t have either.
If you don’t have a pound cake pan, you can make the cake in a round cake pan about 8 inches in diameter.
FAQ (Frequently Asked Questions)
How do you store the mascarpone and coffee pound cake?
It stays soft for 2-3 days in a cake container.
How can I substitute mascarpone?
Mascarpone is an essential ingredient for this recipe, but if you wish, you can substitute it with Philadelphia cheese, ricotta, or Greek yogurt.
