Tiramisu Pound Cake
Serving Size / Yield
- 1 cup Cake Flour
- ½ cup All Purpose Flour
- ⅓ tsp Salt
- ½ cup Unsalted Butter, softened
- 1¾ cups Granulated Sugar
- 3 Large Eggs
- 1 tsp Vanilla Extract
- ½ cup Heavy Cream
- 4 oz Mascarpone Cheese, at room temperature
- 1½ Tbsp All Purpose Flour
- ½ tsp Instant Espresso Powder
- 1 Large Egg
Preheat oven to 350 degrees. Lightly spray a 9 X 5 loaf pan with nonstick spray. In a small bowl combine cake flour, 1/2 cup all purpose flour and salt, then whisk to combine. Beat butter and 1 1/2 cups granulated sugar until light and fluffy. Add 3 eggs, one at a time, beating well after each addition. Add vanilla and heavy cream.
In another small bowl, combine cheese, remaining granulated sugar, remaining all purpose flour, 1 teaspoon espresso powder and egg. Beat until smooth and well blended. Pour 1/2 of the cake batter into the prepared pan. Spoon the cheese mixture over the cake batter and top with remaining cake batter.
Bake until a tester comes out clean, and the top of cake is golden brown, 55-65 minutes. If cake begins to brown too quickly, cover cake with foil for the remainder of baking time. Set cake on a rack which has been set over a large sheet of parchment paper. Cool cake for 20 minutes, then remove cake from pan, invert and cool completely. Top with powdered sugar and cinnamon.