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Browned Butter Coffee Pound Cake

Prep Time30 minsCook Time30 minsCategory
Spirit
 Iowa Coffee Company Liqueur
Ingredients
 1 ½ sticks butter, plus additional for greasing pan
 3 eggs
 5 tbsp Iowish Cream Liqueur or Iowa Coffee Company Liqueur
 1 vanilla bean, seeded and scraped
 1 ½ cups all-purpose flour
 ¾ cup brown sugar
 1 tsp baking powder
 ¼ tsp salt
Directions
1

Cream the butter and the brown sugar.

2

Add the eggs and beat until light and smooth.

3

Mix in the vanilla, liqueur.

4

Mix all the dry ingredients and add them to the wet mixture.

5

Grease a Bundt pan and flour it.

6

Put the batter in and tap it on the counter to remove air bubbles.

7

Bake the cake in a preheated 350 until it tests done with a tooth pick or about 30 minutes.

8

As soon as the cake comes out of the oven poke some holes in the top with a skewer.

9

Drizzle a generous amount of either Iowa Coffee Liqueur or Iowish Cream Liqueur over the warm cake.

10

Let the cake cook and glaze with Iowish Cream Liqueur Glaze recipe below.

IOWISH CREAM FROSTING:
11

½ cup Iowish Cream Liqueur

12

1 pkg milk chocolate chips

13

2 TBS Iowa Coffee Liqueur

14

Powdered sugar

DIRECTIONS:
15

Heat the Iowish Cream in a saucepan.
When it is simmering pour it over the chocolate chips and stir until smooth.

16

Add the liqueur and continue stirring.
Allow this to cool.

17

You can use it as a glaze like this or add enough powdered sugar to make a stiffer frosting.

Ingredients

Spirit
 Iowa Coffee Company Liqueur
Ingredients
 1 ½ sticks butter, plus additional for greasing pan
 3 eggs
 5 tbsp Iowish Cream Liqueur or Iowa Coffee Company Liqueur
 1 vanilla bean, seeded and scraped
 1 ½ cups all-purpose flour
 ¾ cup brown sugar
 1 tsp baking powder
 ¼ tsp salt

Directions

Directions
1

Cream the butter and the brown sugar.

2

Add the eggs and beat until light and smooth.

3

Mix in the vanilla, liqueur.

4

Mix all the dry ingredients and add them to the wet mixture.

5

Grease a Bundt pan and flour it.

6

Put the batter in and tap it on the counter to remove air bubbles.

7

Bake the cake in a preheated 350 until it tests done with a tooth pick or about 30 minutes.

8

As soon as the cake comes out of the oven poke some holes in the top with a skewer.

9

Drizzle a generous amount of either Iowa Coffee Liqueur or Iowish Cream Liqueur over the warm cake.

10

Let the cake cook and glaze with Iowish Cream Liqueur Glaze recipe below.

IOWISH CREAM FROSTING:
11

½ cup Iowish Cream Liqueur

12

1 pkg milk chocolate chips

13

2 TBS Iowa Coffee Liqueur

14

Powdered sugar

DIRECTIONS:
15

Heat the Iowish Cream in a saucepan.
When it is simmering pour it over the chocolate chips and stir until smooth.

16

Add the liqueur and continue stirring.
Allow this to cool.

17

You can use it as a glaze like this or add enough powdered sugar to make a stiffer frosting.

Browned Butter Coffee Pound Cake
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Mississippi River Distilling Company

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