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.
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
Kitchen tools you'll need: Bundt pan or 12-cup Cake Pan, Double Boiler, Electric Mixer, Mixing BowlsReaders will enjoy our articles about Coffee in Texas and Cheryl Hill-Burrier's Wanna Fork with that Coffee?
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