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Tiramisu Pound Cake

August 5, 2010

Tiramisu is one of my favorite desserts ever!  Any time I go to a restaraunt that has tiramisu it’s guaranteed that is what I’ll have for dessert, I never pass up an opportunity to have tiramisu.  There is absolutely nothing wrong with the original tiramisu in it’s original form but when I came across this recipe on Taste & See for a Tiramisu Pound Cake I knew I HAD to try it.   

This cake was delicious!  It was also a show stopper, everyone was so impressed with the way the liquor and coffee batter swirled into the regular batter.  This cake was super moist and the perfect consistency and the icing was amazing and sent the cake over the top!  I got so many compliments on this cake; not only on the taste but also on the presentation.  This was definitely a show stopper and a cake that I’ll make many more times!

Tiramisu Pound Cake

 

Ingredients:

For the Cake-

3 Cups all purpose flour

2 Teaspoon baking soda

1 Teaspoon baking powder

1 Teaspoon salt

3/4 Cup butter, room temperature

1 1/2 Cups sugar

3 Large eggs

1 Teaspoon vanilla extract

1 1/2 Cups milk

1/4 Cup espresso or very strong coffee

1/4 Cup Kahlua

Directions:

Preheat oven to 325.  Grease and flour a 12 cup bundt pan and set aside.

In a medium bowl sift together the flour, baking soda, baking poder and salt and set aside.

In a large bowl cream the butter and sugar.  Once the mixture is light and fluffy add the eggs one by one, making sure each egg is incorporated before adding the next and then add the vanilla. 

Slowly incorporate the flour mixture and milk; alternating between the two and ending with flour mixture.  Mix until everything is combined.

Place one cup of batter in a small bowl, and another cup of batter in another bowl.  To one of the bowls add the espresso and stir until well combined.  To the other bowl add the kahlua and stir until well combined. 

Pour half of the plain batter into the prepared bundt pan and spread into an even layer.  Pour the espresso batter over the plain batter, making sure it is evenly distributed.  Pour the Kahlua batter over the espresso, make sure it is spread over the batter evenly.  Do not stir the batters together.  Carefully pour the remaining batter in the pan and evenly distribute it in the pan.

Place in oven and bake 55-60 minutes, until toothpick inserted in the middle comes out clean. 

Once the cake is finished baking remove from the oven and let set about 15 mintues and then remove from the pan to let cool completely.  Let the cake cool completely before icing.  Icing recipe follows.

Kahlua Mascarpone Frosting

Ingredients:

1/4 Cup butter, room temperature

4 Ounces Mascarpone cheese, room temperature

1/4 Cup Kahlua (If you don’t like the taste of Kahlua substitue espresso in it’s place)

2 Cups confectioners sugar

1/2 -1 Tablespoon unsweeted cocoa powder

Directions:

Combine all the ingredients in a large bowl and beat at a medium-high speed until smooth and fluffy, but don’t over beat. 

To apply the frosting use a spoon and spoon the frosting over the cake letting is spread and run down the sides. 

Sift the cocoa powder over the top of the cake to garnish.

     

Recipe Source: Taste & See

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