Southern Living calls
this Two-Step Pound Cake, which is a stretch. They combine layering ingredients
and mixing as Step 1; pouring and baking as Step 2. That being said, this is a
simple recipe with a twist – layering all the ingredients in a bowl before you
commence mixing. The result is a very dense, almost bread-like cake – perfect
for slicing, toasting, and serving with a bit of butter and jam. Therefore, we
dubbed it the Breakfast Pound Cake. And stop banging your head against the
monitor, bemoaning the fact there are already 2 cups of butter in the cake and
I’m enticing you to add some more. You only live once – get on it!
Editor’s Note:
Several days after we made this pound
cake, my husband had a hankering for something sweet. After realizing the cake
was a bit past its prime, he proceeded with his cure-all for everything –
zapping it in the microwave. The result? Not only did the dryness disappear,
the distinct aroma and flavor of French toast appeared. Oh la la, c’est marveilleux!
Breakfast
Pound Cake
Courtesy
of Southern Living
4 cups all-purpose
flour
3 cups sugar
2 cups butter, softened
(We used salted butter as no
salt was added to the batter)
¾ cup milk (Highly recommend using whole milk)
6 large eggs
(room-temperature)
2 tsp vanilla extract
Preheat oven to 325˚.
Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in the
4-quart bowl of a heavy-duty electric stand mixer. (Reader, I’m sure you could use a hand-held mixer. If you try it let me
know how it works for you.) Beat at low speed for 1 minute, stopping to
scrape down sides. Beat at medium speed for 2 minutes.
Pour into a greased and
floured 10-inch (16-cup) tube pan and smooth. (Alternatively, you can use baking spray that contains flour – much
easier and less messy.) Bake at 325˚ for 1 hour 30 minutes or until a long
wooden pick inserted in center comes out clean. Cool in pan on a wire rack for
10 minutes. Remove from pan to wire rack and cool completely (about 1 hour).
See how dense it is?
And perfect with some jam for breakfast!
For a printable version of this recipe, please click here.
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