Butterscotch Coffee Pound Cake
6 oz. Butterscotch morsels (small package or 3/4 cup)
2 T Instant coffee (granules, powder, crystals)
1/4 C Water
1 C Butter (2 sticks), softened
1-1/2 C Sugar
3 C Flour
1/2 t Baking soda
1/4 t Salt
3/4 C Buttermilk
Preheat oven to 350°F. Grease and flour a large Bundt pan or other 12-cup cake
Melt butterscotch morsels, instant coffee and water together
in top of a double boiler over simmering water. In electric mixer, cream
together butter and sugar. Blend in butterscotch mixture. Combine flour, baking
soda and salt and add to creamed mixture alternately with buttermilk.
Add eggs, one at a time, beating well after each addition.
Pour into prepared pan and bake at 350°F for 55-60 minutes.
Test with cake tester or toothpick. Dust with powdered sugar, if desired.