Browned Butter Coffee Pound Cake
Cream the butter and the brown sugar.
Add the eggs and beat until light and smooth.
Mix in the vanilla, liqueur.
Mix all the dry ingredients and add them to the wet mixture.
Grease a Bundt pan and flour it.
Put the batter in and tap it on the counter to remove air bubbles.
Bake the cake in a preheated 350 until it tests done with a tooth pick or about 30 minutes.
As soon as the cake comes out of the oven poke some holes in the top with a skewer.
Drizzle a generous amount of either Iowa Coffee Liqueur or Iowish Cream Liqueur over the warm cake.
Let the cake cook and glaze with Iowish Cream Liqueur Glaze recipe below.
½ cup Iowish Cream Liqueur
1 pkg milk chocolate chips
2 TBS Iowa Coffee Liqueur
Powdered sugar
Heat the Iowish Cream in a saucepan.
When it is simmering pour it over the chocolate chips and stir until smooth.
Add the liqueur and continue stirring.
Allow this to cool.
You can use it as a glaze like this or add enough powdered sugar to make a stiffer frosting.
Ingredients
Directions
Cream the butter and the brown sugar.
Add the eggs and beat until light and smooth.
Mix in the vanilla, liqueur.
Mix all the dry ingredients and add them to the wet mixture.
Grease a Bundt pan and flour it.
Put the batter in and tap it on the counter to remove air bubbles.
Bake the cake in a preheated 350 until it tests done with a tooth pick or about 30 minutes.
As soon as the cake comes out of the oven poke some holes in the top with a skewer.
Drizzle a generous amount of either Iowa Coffee Liqueur or Iowish Cream Liqueur over the warm cake.
Let the cake cook and glaze with Iowish Cream Liqueur Glaze recipe below.
½ cup Iowish Cream Liqueur
1 pkg milk chocolate chips
2 TBS Iowa Coffee Liqueur
Powdered sugar
Heat the Iowish Cream in a saucepan.
When it is simmering pour it over the chocolate chips and stir until smooth.
Add the liqueur and continue stirring.
Allow this to cool.
You can use it as a glaze like this or add enough powdered sugar to make a stiffer frosting.
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