Butterscotch Coffee Pound Cake
This cake will give you break from the usual plain or chocolate pound cake. The flavor is delicious, and the texture is excellent.
- Preheat oven to 350°F. Grease and flour a large Bundt pan or other 12-cup cake pan.
- Melt butterscotch morsels, instant coffee and water together in top of a double boiler over simmering water.
- In electric mixer, cream together butter and sugar. Blend in butterscotch mixture. Combine flour, baking soda and salt and add to creamed mixture alternately with buttermilk. Add eggs, one at a time, beating well after each addition.
- Pour into prepared pan and bake at 350°F for 55-60 minutes. Test with cake tester or toothpick. Dust with powdered sugar, if desired.
Recipe editor Patricia Mitchell