Old-Fashioned Coffee Pound Cake

With brewed coffee baked right into it, this is an updated change on classic pound cake. Buttery with a hint of cinnamon, it’s sure to become a family favorite.

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4 cups flour

1-1/2 tsp. CALUMET Baking Powder

1 tsp. salt

1 tsp. ground cinnamon

2 cups (4 sticks) butter , softened

2-1/2 cups granulated sugar

7 egg s

1 cup freshly brewed double-strength MAXWELL HOUSE Coffee , cooled

2 Tbsp. powdered sugar

1. Preheat oven to 350°F. Mix flour, baking powder, salt and cinnamon until well blended; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with coffee, beating until well blended after each addition.

2. Pour into greased 10-inch tube pan or 12-cup fluted tube pan.

3. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool 10 min.; loosen cake from side of pan. Gently remove cake from pan. Cool completely on wire rack. Sprinkle with powdered sugar.

Old-Fashioned Coffee Pound Cake

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