This Tiramisu Pound Cake Might Just Be the Best Thing I’ve Ever Baked

In your mixer, throw in room temperature butter and sugar and whip until creamy.

Add room temperature eggs and mix until combined.

Add flour and let it mix until just incorporated.

Fold in sour cream and vanilla extract gently.

Break up lady fingers and splash them with dark rum, then set aside.

Mix espresso powder, cocoa powder, and hot water together until dissolved.

Stir the espresso mixture into the batter to create the coffee batter.

Grease a bundt pan thoroughly.

Layer broken lady fingers at the bottom of the bundt pan.

Add some of the regular batter on top of the lady fingers, leaving space for the coffee batter.

Pour in the coffee batter, then add more regular batter, continuing to layer until all ingredients are used.

Give the batter a little swirl to combine slightly.

Bake at 325°F for about 1 hour and 20 minutes, checking around 1 hour and 10 minutes for doneness.

Equipment Needed

Spice Level:

Allergens