Mocha Almond Pound Cake

By á-51

Ingredients

• INGREDIENTS
• 1/4 cup Dutch process cocoa powder
• 1/2 cup hot coffee or espresso
• 1/4 cup milk
• 1-7 oz box Odense Almond Paste, grated
• 1 cup sugar
• 2 sticks butter, room temperature
• 4 large eggs
• 1/2 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• TOOLS & EQUIPMENT
• Electric mixer

Preparation

Step 1

DIRECTIONS

Preheat oven to 325°F. Grease and flour the bundt pan or loaf pans.
Whisk cocoa powder into hot coffee until dissolved. Stir in milk and set aside to cool.
With an electric mixer, beat together grated Almond Paste, sugar, and butter until light and fluffy.
Add eggs one at a time, beating well between each egg.
Add vanilla extract and beat until just blended.
In a separate bowl sift flour together with baking powder, baking soda, and cinnamon.
Beating on low speed, alternately add flour and cooled coffee mixture into the creamed ingredients until all mixed together. Increase speed to medium and mix for 2 minutes more.
Fill the pan(s) with batter.
If using a bundt pan, bake for 35 – 45 minutes or until a toothpick inserted 1” from edge of pan comes out clean.






If using loaf pans, bake 45 – 55 minutes, or until toothpick comes out clean.
If using mini loaf pans, bake 22 – 25 minutes or until toothpick comes out clean.