Thursday, November 15, 2012

Breakfast Pound Cake

Before we get started, yes, I'm aware I have an issue when it comes to pound cake. It's a bit of an addiction. And my neighbors are starting to complain about their ever-expanding waistlines. But I can't seem to stop!

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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