Moist Coffee Pound Cake with Streusel Filling

  1. Cake Batter: Mix flour, baking powder and salt until well blended; set aside.
  2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Pour 3/4 cup of the coffee concentrate (or 2 Tbsp.
  5. of the coffee concentrate for trial recipe) into glass measuring cup.
  6. Add enough water to measure 6 cups mixture (or to measure 1 cup for trial recipe).
  7. Add flour mixture alternately with the coffee mixture, beating until well blended after each addition.
  8. Pour about 4 cups of the batter into each of six well-greased 10-inch fluted tube pans (or one tube pan for trial recipe); set aside.
  9. Streusel Filling: Combine walnuts, granulated sugar and cinnamon.
  10. Sprinkle about 1-1/4 cups of the cinnamon mixture over batter in each pan; cover each with 1 qt.
  11. of the remaining batter.
  12. Bake at 350F for 1 hour 15 min.
  13. or until wooden pick inserted near center of each cake comes out clean.
  14. Cool 10 min.
  15. Loosen cakes from sides and centers of pans; invert onto wire racks.
  16. Gently remove pans.
  17. Cool cakes completely.
  18. Coffee Glaze: Pour coffee concentrate into liquid measuring cup.
  19. Add enough water to measure 1-1/2 cups (or 1/4 cup for trial recipe).
  20. Gradually add to powdered sugar in large bowl, beating with wire whisk until well blended.
  21. Drizzle about 1/2 cup of the glaze over each cake.
  22. Let stand until set.

batter, flour, baking powder, salt, butter, granulated sugar, eggs, coffee, streusel filling, walnuts, granulated sugar, ground cinnamon, coffee, coffee, powdered sugar

Taken from www.kraftrecipes.com/recipes/moist-coffee-pound-cake-streusel-filling-97766.aspx (may not work)

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