Tuesday, July 3, 2012

Cold Oven Pound Cake

Any recipe that starts with 2 1/2 cups of butter and 2 1/2 cups of sugar has to be a winner.  

 Also, this starts in a cold oven, that's right you don't preheat the oven. To most bakers I know this seems sacrilegious.. but here's why

A cold oven accomplishes two things. First, ovens are preheated in order to give cakes a burst of hot air in order to allow them to rise. With pound cakes the batter is so dense that a lot of rising does not occur so that initial burst of hot air is not necessary and may even unnecessarily lighten the batter. Second, when you put your cake into a cold oven and allow the temperature to rise with the oven temperature you will also get a nice crust on your pound cake which is arguably the best part of the cake. Lastly, and perhaps most obviously, pound cake recipes call for a lot of batter to be put into a pan that may seem too small if the cake rises much. A cold oven allows the cake to cook completely without burning the outside of it in the name of getting the inside done.

Man am I smart or what!!! ok, ok I found that information on the internets   

Cold Oven Pound Cake 
2 1/2 sticks unsalted butter, softened
2 1/2 cups sugar
3 cups cake flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract

6 large eggs

Adjust oven rack to lower-middle position. Grease and flour 16-cup tube pan. 

Combine flour, baking powder, and salt in bowl. Whisk milk and vanilla in measuring cup.

With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes. Beat in eggs, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture. Mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.

Pour batter into prepared pan and smooth top. Place cake in cold oven. Adjust oven temperature to 325 degrees and bake, without opening oven door, until cake is golden brown and toothpick inserted in center comes out clean, 65 to 80 minutes.

Cool cake in pan for 15 minutes, then turn out onto rack. Cool completely, about 2 hours. Serve. (Cooled cake can be stored in airtight container at room temperature for up to 2 days.)Yield: 12 servings.

 I served it smothered in sliced strawberries, blueberries, and whipped cream... I love summer!!!

 If you look closely you will see I also served it on my Arkansas Razorbacks plate.. WOOOO PIG SOOIE!!! I love the Razorbacks....

 I also stored it in this cake taker I found at the thrift store .. it has a slide that locks and makes it airtight... I LOVE IT!!!

 I am very lovey today... even my strawberries are lovely!!! :)