How To make Irish Cream& Coffee Pound Cake
-----PATTI - VDRJ67A
1 1/2 cups Butter or margarine :
soften
3 cups Sugar
6 large Eggs
1 1/2 tablespoons Instant coffee granules
1/4 cup Water boiling
1/2 cup Irish cream liqueur
4 cups Flour
1 teaspoon Vanilla
1 teaspoon Almond extract
:
IRISH CREAM GLAZE 1 teaspoon Instant coffee granules
2 tablespoons Water :
boiling
1 1/2 tablespoons Irish cream liqueur
2/3 cup Powdered sugar
3 tablespoons Sliced almonds -- toasted
Beat butter at medium speed with an electric mixer, about 2 minutes. Gradually add sugar, beating at medium speed 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears. Dissolve coffee granules in boiling water; stir in liqueur . Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in extracts. Pour batter into a greased and floured 10" bundt pan. Bake at 300~ for 1 hour and 40 minutes or until tested done. Cool in pan on wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire rack. Brush with Irish cream glaze and sprinkle with toasted almonds.
GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar, stirrin until blended. Makes 1/2 cup.
NOTE: Glazed cake can be wrapped and frozen for 1 month.
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All ratios are written with the first number as the weight of chocolate and the second number as the weight of cream.
For example:
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227g (1 c) heavy cream
227g (8oz) dark chocolate, chopped
1. Heat the heavy cream over medium heat until it comes to just below a boil.
2. Add the hot cream to the dark chocolate and let sit for two minutes.
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The Easiest Cream Cheese Coffee Cake #shortsvideo #recipe
Cream Cheese Coffee Cake
Ingredients for Cake:
- 2 cups 1:1 gluten-free flour
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 eggs
- 2/3 cup sugar
- 1 1/2 cups sour cream
- 1 cup butter, room temperature
- 2 1/2 tsp Amoretti Artisan Vanilla Bean
Ingredients for Topping/Center
- 1 1/4 cup chopped pecans
- 1 1/2 tsp ground cinnamon
- 1/2 cup brown sugar
- 1 cup 1:1 gluten-free flour
- 1/2 cup butter, room temperature
Cream Cheese Layer:
- 8 oz cream cheese, room temperature
- 1 tsp Amoretti Artisan Vanilla Bean
- 1 1/2 cups powdered sugar
Glaze
- 2 cups powdered sugar
- 3 tbsp milk
Instructions:
1. Preheat Oven:
Preheat the oven to 350 degrees. Spray an 8x8 or 9 round baking dish with nonstick baking spray, ensuring at least 2 sides.
2. Prepare Cake Batter:
In a mixing bowl, combine sugar and butter. Mix on high for 3 minutes. Add eggs, sour cream, and vanilla extract. Scrape down the sides, then add the dry ingredients. Mix until just incorporated.
3. Prepare Cream Cheese Layer:
In a separate bowl, combine the cream cheese layer ingredients until smooth.
4. Prepare Topping/Center:
In another bowl, mix the topping/center ingredients until crumbles form.
5. Assembly:
Pour half of the cake mixture into the baking dish. Spread the cream cheese layer, then sprinkle half of the crumble mix on top. Add the rest of the cake batter and sprinkle the remaining topping.
6. Bake:
Bake for 45-55 minutes or until a toothpick comes out clean.
7. Cooling and Optional Glaze:
Allow the cake to cool. Optionally, top with a glaze made by mixing 2 cups powdered sugar with 3 tbsp milk.