Mocha-almond Pound Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1/4 cup dutch-processed cocoa powder
• 1/2 cup hot coffee
• 1/4 cup milk
• 1 (7 ounce) package almond paste, grated
• 1 cup sugar
• 1 cup butter, softened
• 4 large eggs
• 1/2 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon

Recipe

• 1 preheat oven to 325*f.
• 2 grease and flour a 10" fluted tube pan or 2 8x4" loaf pans.
• 3 whisk the cocoa powder into the hot coffee until dissolved; stir in the milk and set aside to cool.
• 4 using an electric mixer on medium speed, beat together the almond paste, sugar, and butter until light and fluffy.
• 5 add the eggs, one at a time, beating well after each addition; add the vanilla.
• 6 whisk together the flour, baking powder, baking soda, and cinnamon; sift the mixture.
• 7 reduce mixer speed to low; alternately add the flour mixture and cooled coffee mixture to the butter mixture until combined.
• 8 increase mixer speed to medium and mix 2 minutes more.
• 9 pour batter into the prepared pan (s).
• 10 for a tube pan, bake for 35-45 minutes, or until a toothpick tests out clean.
• 11 for the loaf pans, bake for 45-55 minutes, or until a toothpick tests out clean.
• 12 cool 15 minutes in pan (s); invert and cool completely.
• 13 serve with fresh berries and whipped cream or ice cream, or just a dusting of powdered sugar.