Wednesday, May 28, 2008
I'm bringing comfort back.....
When was the last time you had a pound cake that didn't come wrapped in plastic or from a rectangular foil pan? Its been a while for me too. So in the spirit of bringing comfort foods back here is a good old fashioned pound cake. Perfect with whipped cream and fresh fruit for summer. Its fantastically moist and has a light vanilla flavor, just think this is what you would think a pound cake was a few decades ago. You wouldn't even think about eating a cake from the grocery store. But times have changed and I want to change them back. So here is another old school staple in bundt cake form. Make this and enjoy the greatness of a simple cake.
Vanilla Bean Pound Bundt Cake
2 3/4 cups of AP Flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 sticks of butter - unsalted and softened
1 3/4 cups of sugar
1 cup heavy cream
2 tablespoons of vanilla bean paste
Preheat oven to 300 degrees. Spray a 12 cup Bundt cake pan with nonstick baking spray. Sift together the flour, baking soda and salt. Cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla bean paste. Add in half of the flour on low speed. Then add in the milk and the other half of the flour mixture. Pour into the prepared pan and spread to make the top even. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes or until a cake tester comes out clean. Let cool in the pan for 15 minutes, then turn out cake onto a cooling rack to cool completely.