Last week, I had the opportunity to participate in a in a Nespresso taste testing hosted by Zagat with the special guest host Padma Lakshmi from Top Chef! We tried three different espresso flavors and Padma pointed out their culinary compliments and distinct features.
As one of the participants in the testing, I got an ABSOLUTELY AMAZING Nespresso machine that I’m now completely obsessed with. No lie, I use it every..single..day. I’ve made everything from lattes to cappuccinos and, naturally, I’m now incorporating it into my baking.
Pound cake is one of my personal favorites and I think using brown sugar instead of regular white sugar really compliments the espresso flavors in the cake and frosting. Like I said, I’m kind of obsessed with my Nespresso machine so you may see a lot of “espresso-themed” desserts coming your way. Get excited.
*Useless Note: This one smelled EXTRA amazing while it was baking so…enjoy 🙂
- 1 cup light brown sugar
- 1 1/4 cups (2.5 sticks) butter, softened
- 4 Eggs
- 1 tablespoon brewed espresso (I used the Indriya blend with my Nespresso machine)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 cup evaporated milk
- 3 teaspoons brewed espresso (I used the Indriya blend with my Nespresso machine)
- 1/2 teaspoon vanilla
- 2 1/2 cups powdered sugar
- Preheat oven to 350F
- Grease a 9x5x3 inch loaf pan
- Beat together sugar and butter until creamy
- Beat in eggs, espresso and vanilla
- Gradually add in flour, baking powder and salt. Mix until fully incorporated.
- Pour into baking pan. Bake for 45 minutes or until a toothpick inserted into center comes out clean.
- Let the cake cool completely before removing from pan.
- Melt butter over medium heat, add sugar
- Add in milk. Mix until smooth. Bring to a boil.
- Remove from heat.
- In a mixer, combine liquid mixture with powdered sugar, vanilla and espresso.
- Keep mixing until light and fluffy.
- Cover cake with frosting.