Wednesday, March 10, 2010

Pecan Coffee Pound Cake

I made this scrumptilicious "bread" last week but ended up being crazy busy and didn't have time to get it posted before we left for a weekend trip to my husband's parent's house. Which was slightly cruel of me because I had the audacity to announce on Facebook that I was making it but then just left y'all hanging.

Y'all stalked the Frontier Kitchen Facebook page hourly, putting everything else in your life on hold, waiting for the recipe. Right?

Oh nevermind...


In a large mixing bowl, blend 1 stick of salted butter.

Or use unsalted. I honestly can't tell the difference.



Add in 1 cup of sugar and 1 tsp. vanilla.



Blend in three eggs.


Heat 1/2 c. sour cream in the microwave until warm and stir in instant coffee powder, enough for 3-4 8oz. servings.


At this point your casa will instantly fill with the delicious aroma of coffee.


Instant coffee never smelled so good.



Now combine all the dry ingredients.



Add 1/2 of the dry ingredients into the batter. Blend.



Pour in that delicious coffee flavored sour cream.

And take another snif.


Add in the remaining dry ingredients.



Fold in 1/2 c. chopped pecans.



Spread the batter in a greased loaf pan.

Bake at 325 for 30-75 minutes or until the top springs back when lightly touched.



And you'll have some fabulous coffee pecan pound cake on your hands!

Oh happy day!

Pecan Coffee Pound Cake (Printable Recipe)
Yields 1 large loaf

1/2 c. butter, softened
1 c. sugar
1 tsp. vanilla
3 eggs
1/2 c. sour cream, warmed
3-4 tbsp. instant coffee granules
1 1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. chopped pecans

In a large mixing bowl cream the butter and sugar together until fluffy. Blend in vanilla and eggs. In a separate bowl, combine warm sour cream and enough instant coffee to make 3-4 servings (normally, but don't add the water that you would normally use). Stir together flour, baking powder and baking soda. Add half of the dry ingredients in the mixing bowl. Pour in the sour cream and coffee mixture; blend. Add the remaining dry ingredients and blend until just combined. 

Pour the batter into a large greased loaf pan. Bake at Bake at 325 for 30-75 minutes or until the top springs back when lightly touched.  

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