A coffee pound cake recipe with a delightful crispy texture. We'll add coffee and hazelnut crumble to a basic pound cake batter for a rich and flavorful finish. Learn professional tips to ensure success every time. Try this authentic taste at home!
Ingredients
Main Ingredients (1 cake)
- All-purpose flour 100g
- Baking powder 3g
- Unsalted butter 40g
- Kibi sugar 100g
- Eggs 2
- Instant coffee 10g
- Chopped hazelnuts 40g
- All-purpose flour 15g
- Kibi sugar 20g
- Unsalted butter 10g
- Chopped hazelnuts 10g
Seasonings
Steps
- Line a pound cake mold with parchment paper.
- Preheat your oven to 180℃ (350℉).
- Roughly chop the hazelnuts. You can chop them to your preferred size, and leave the skins on.
- Place the softened unsalted butter (40g) at room temperature into a bowl. Add the kibi sugar (100g) and mash together to form a paste. [This is the key!] Avoid melting the butter; keeping it soft will result in a better texture.
- In a separate bowl, add unsalted butter (10g), kibi sugar (20g), all-purpose flour (15g), and the chopped hazelnuts (10g). Mix together to create the crumble topping.
- Gradually add the beaten eggs (2) to the butter and sugar mixture, mixing well after each addition.
- Add the instant coffee (10g) and mix until no coffee granules remain.
- Sift in all-purpose flour (100g) and baking powder (3g). Fold with a rubber spatula until just combined and no dry flour is visible.
- Add the chopped hazelnuts (40g) and mix.
- Pour the batter into the prepared pound cake mold lined with parchment paper and level the surface.
- Sprinkle the crumble topping evenly over the batter.
- Set the preheated oven to 170℃ (340℉) and bake for 50 minutes.
- Insert a skewer into the center; if it comes out clean, it's done. Remove from the mold and let it cool slightly.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。