COFFEE CREAM BUTTERCAKE


Ingredients:

1-1/4 tbsp baking powder
1/2 tsp iodized fine salt
3-1/4 cups cake flour
1-1/2 cups MAGNOLIA GOLD BUTTER UNSALTED, softened
1-3/4 cups sugar
8 pc MAGNOLIA BROWN EGGS, separate yolks from white
2/3 cup MAGNOLIA FULL CREAM MILK

Glaze

2 cups powdered sugar
3 tbsp MAGNOLIA FULL CREAM MILK
2 tbsp Añejo Gold medium rum
1 (17 g) pack SAN MIG BARAKO 3-in-1 COFFEE

Procedure:

  1. Preheat oven to 325°F. Grease and flour one 10” bundt pan. Set aside.
  2. Sift baking powder, salt, and cake flour three times. Set aside.
  3. Cream butter and 1 cup sugar for ten minutes. Add egg yolks one at a time and beat well after each addition. At low speed, add dry ingredients alternately with milk.
  4. In a separate bowl, beat egg whites. Gradually add remaining 3/4 cup sugar. Continue beating until stiff but not dry. Fold egg white mixture into the butter mixture gently.
  5. Pour into prepared bundt pan. Bake for 45 minutes or until done. Cool.
  6. To make glaze: mix powdered sugar, milk, rum, and coffee until well blended. Pour on top of cake.

Makes 8-12 servings.

Share This Recipe

More Madalicious Things For You

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.