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For a baker, this is a confession. I hate pound cake. It has always seemed so plain and entirely too dense. When people serve store bought pound cakes with strawberries and whipped cream I generally excuse myself from dessert. They’re just not appetizing.
Oddly enough, though, this buttermilk pound cake was the first recipe I tried after deciding to start this blog. I have a newfound obsession with buttermilk. What an odd ingredient. So with that, it sounded promising. And I have never actually made a pound cake before. So… here goes.
With my first attempt at this cake, the batter was perfect and the it rose perfectly in the oven. Everything seemed to be OK. Then I tried to remove it from the pan and to put it on the cooling rack. It. Would. Not. Come. Out!
Nope. Completely stuck. I had sprayed the pan generously with cooking spray. BUT pretty much the entire cake stuck to the sides. No matter what I did, I could not get the cake out of the pan. I had to cut the cake in the pan and scrape out pieces with a knife. Baking fail!
So on my subsequent trials, I made sure to properly grease and flour my pan with shortening and flour. And even with that, I did have a moment where I thought it was stuck again on the second attempt! Thankfully, it was just being stubborn and slid out nicely onto the cake plate.
So now do I love pound cake, you ask? No.
BUT warmed up and with the proper toppings I find it delectable! When I added the extremely flavorful coffee syrup, the pound cake took on a life of it’s own. And with a little dollop of fresh whipped cream? Totally irresistible! Sprinkle with a touch of cocoa powder or chocolate shavings for a perfectly sophisticated appearance.
If you’re not a big fan of coffee you can definitely do this pound cake without it. Instead, try topping individual slices with some of my tart Mixed Berry Sangria Compote, or this sweeter Blueberry Compote and fresh whipped cream.
What is your favorite cake topping? Let me know in the comments!
Coffee-Drenched Buttermilk Pound Cake
- 6 large eggs
- 2 cups unsalted butter softened
- 2 cups granulated sugar
- 2 cups flour
- 1 cup buttermilk
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup coffee syrup, warm optional
- Preheat oven to 325 degrees. Generously grease and flour a bundt cake pan.
- Sift together the flour and baking soda in a medium bowl. Whisk in salt and set aside.
- In a stand mixer, cream together butter and sugar. Add eggs one at a time, beating well after each addition. And vanilla and mix until fluffy and pale yellow.
- Add a third of the flour mixture and alternate with buttermilk until all ingredients are completely incorporated, scraping down sides.
- Spoon the batter carefully into the pan, tapping lightly on the counter to release air bubbles.
- Let bake for about 50-60 minutes, until a toothpick inserted comes out clean.
- With about 10 minutes left in the bake, make the coffee syrup.
- When the cake is done, let cool in the bundt pan about 10 minutes before inverting onto a cooling rack.
- Place cooling rack on a jelly roll pan. Taking a small dowel or kebab stick and pokes small holes all over the top of the cake. Carefully pour a consistent layer of warm coffee syrup over the cake.
- Let the cake cool an additional 15 to 20 minutes before serving with fresh whipped cream.
- Cake will keep in the refrigerator covered for about 5 days.