The pound cake took a little over an hour to bake. After the cake cooled completely, I cut a few slices from it. I loved the marbled look and the smell of freshly ground espresso beans. The cake's tender crumb was spot on. And it tasted great. Although it was a tad dry, it wasn't too bad. Especially if you're planning on enjoying a slice with a cup of milk, hot cocoa, tea or coffee anyway.
If you'd like to give this recipe a try, please visit Michele's blog. Thanks for a great pick, Michele. We enjoyed it a lot.
- Hubby enjoyed this cake and he normally doesn't like pound cake as they're usually very dry and incredibly heavy and dense. His rating: 8.5 out of 10.
- To give you some insight on the dryness of the cake: on a scale of 1 to 10 where 1 means perfect moistness and 10 means super-dry, my husband gave it a 3.
- Ingredient changes: used a total of 1 cup + 2 Tbsp of sugar. Once I divided the batter in half, I added 1 Tbsp of freshly ground espresso and 2 Tbsp of Dutch cocoa (sifted).
- Instruction changes: beat room temperature eggs and sugar together until fluffy and pale-colored. Drizzle melted butter into egg/sugar mixture while beating. Alternate flour mixture and cream/vanilla mixture, starting and ending with flour mixture.
- Why? I learned that leaveners, such as baking powder and baking soda, increase air bubbles already present in the batter; they don't create air bubbles. Hence my decision to beat as much air into the egg/sugar mixture before adding the flour.
- Check out the SMS blog roll to see how other SMS bakers baked up this pound cake.