Whipped Cream Coffee Pound Cake |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is a great dessert with ice cream! My mom's an excellent cook, so it's hard to invent things that impress the rest of the family, but it's now a hit. It's great year round. Ingredients:
1 cup heavy cream |
2 ounces espresso |
3 eggs |
2 cups flour |
1 1/2 cups sugar (can use brown sugar too, have exztra for the pan) |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
2 teaspoons cinnamon |
2 teaspoons vanilla or 2 teaspoons almond extract |
Directions:
1. Preheat the oven to 350 degrees.
2. Beat the whiipping cream until it begins to stiffen.
3. Add the espresso, followed by the eggs (one at a time), extract, baking powder and soda, and salt.
4. Reduce the speed to med/low, and slowly add the sugar and flour.
5. Mix only until combined.
6. Pour the mixture into a loaf pan that's been greased, and dusted with sugar.
7. Bake about an hour to an hour and a half.
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