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.
  • 6-ounce package of butterscotch morsels (3/4 cup)
  • 2 tablespoons instant coffee (granules, powder, crystals)
  • 1/4 cup water
  • 1 cup butter (2 sticks), softened
  • 1-1/2 cup sugar
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
  • 4 eggs
  1. Preheat oven to 350°F. Grease and flour a large Bundt pan or other 12-cup cake pan.
  2. Melt butterscotch morsels, instant coffee and water together in top of a double boiler over simmering water.
  3. 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.
  4. 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.

Ready in: 1 Hr 45 Min

Recipe editor Patricia Mitchell