Zutaten für Mahogany Pound Cake
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- Cocoa Powder
- 1 cup (2 sticks) unsalted butter
- Sugar
- Brown Sugar
- 4 large eggs
- Instant Coffee Granules
- Vanilla Extract
- 1 cup sour cream
- 1/2 teaspoon baking soda
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Zubereitung von Mahogany Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 3/4 cups granulated sugar, and 3/4 cup packed brown sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- (Optional Mocha Step) Whisk in 2 tablespoons instant coffee granules.
- In a separate bowl, combine 1 cup sour cream and 1/2 teaspoon baking soda. Let it sit for 5 minutes.
- Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined.
- (Optional) Gently fold in the contents of recipe #387021 if using.
- *Note: For a lighter, more tender cake, separate the eggs; cream the egg yolks with the butter and sugars; and fold the stiffly beaten egg whites into the batter after the sour cream is added.*
- Pour batter into the prepared pan.
- Bake for 1 hour and 20 minutes, covering with foil for the last 20 minutes to prevent over-browning.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
138g
Fat
43g
Carbs
16g
