Archive for November, 2010

November 30, 2010

Mocha Almond Pound Cake

Would you believe me if I were to tell you that I’ve never in my life made pound cake up until yesterday? Nope. Never. Why you ask? I’ve never owned a bundt pan and majority of pound cake recipes require a bundt pan. Alas a solution; a loaf pan.

I happen to be very proud of this pound cake. Little sliced almonds give every slice a nice crunch. The addition of coffee is a plus, too.

On another side note, does anyone else think that Starbucks should have almond flavored syrup? Not sure about you, but I’d love a mocha almond latte. They offer hazelnut and toffeenut syrup, why not an almond flavor?


Mocha Almond Pound Cake

Adapted from this recipe

Makes about 12 slices

  • 1 stick of butter, softened
  • 1 cup granulated sugar
  • ½ cup plain yogurt
  • 4 eggs
  • 1 tsp. vanilla extract
  • 1 tbsp. instant coffee dissolved in 2 tsp. of water
  • 1 2/3 cups unbleached flour
  • ½ cup unsweetened cocoa powder, sifted
  • 1 tsps. Baking powder
  • ¼ tsp. salt
  • ½ cup sliced almonds + 2 tbsp. reserved for topping

Preheat oven to 325 degrees Fahrenheit. Spray a 9×5 inch loaf pan with nonstick cooking spray.

In a large bowl, beat together butter and sugar until creamy. Add yogurt, eggs, vanilla and instant coffee. Stir until combined. Add the flour, cocoa powder, baking powder and salt. Mix until combined. Stir in the ½ cup sliced almonds until they have been thoroughly incorporated.

Pour batter into your prepared loaf pan. Bake for about 45-60 minutes. Cake will be done when you can insert a toothpick in the center and it comes out clean. Remove cake from oven and cool for 30 minutes before removing the cake from the pan. Slice cake into 12 slices. Enjoy.