Pecan Coffee Pound Cake

 
Yields 1 large loaf

1/2 c. butter, softened
1 c. sugar
1 tsp. vanilla
3 eggs
1/2 c. sour cream, warmed
3-4 tbsp. instant coffee granules
1 1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. chopped pecans

In a large mixing bowl cream the butter and sugar together until fluffy. Blend in vanilla and eggs. In a separate bowl, combine warm sour cream and enough instant coffee to make 3-4 servings (normally, but don't add the water that you would normally use). Stir together flour, baking powder and baking soda. Add half of the dry ingredients in the mixing bowl. Pour in the sour cream and coffee mixture; blend. Add the remaining dry ingredients and blend until just combined. 

Pour the batter into a large greased loaf pan. Bake at Bake at 325 for 30-75 minutes or until the top springs back when lightly touched.  
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