I strongly feel that every good cook should have a really delicious pound cake recipe in their arsenal. And if per chance you don’t already have one, this amazing recipe that I found in Bon Appétit (the magazine) several years ago is going to rectify that situation.
Although the baking method is totally different from any other cake recipe I ever encountered, the results are nothing short of amazing. Who ever heard of starting a cake in a cold oven, then gradually increasing the heat throughout the entire baking time? Crazy, right? But baby, the results speak for themselves. This cake not only has a lovely vanilla flavor; the texture is divine.
And oh the delicious desserts you can make using this pound cake. Among others – trifle, strawberry or any fruit shortcake, pound cake topped with ice cream and sauce, pound cake topped with apples heated with butter and brown sugar and topped with my Bourbon Caramel Whipped Cream (under This & That Recipes) and many, many others. Or you can enjoy this pound cake my favorite way. Buck naked! (Not me, the cake!) Just a big old slice of this fantastic creation along with a strong cup of freshly brewed coffee. Heaven I’m telling you. Heaven!
So next time you want to impress the pickles out of your family and friends, bake them a pound cake fit for the Gods. But be nice, let them have a piece. They will be eternally grateful, I’m sure.
- 1 c. butter, room temperature
- 8-oz. cream cheese, room temperature
- 3 c. sugar
- 1 tsp. salt
- 6 lg. eggs, room temperature
- 4 tsp. vanilla
- 3 c. flour
Cream butter and cream cheese together in a large mixing bowl. Add sugar and salt and whip until mixtures is light and fluffy, about 5 minutes. Add eggs one at a time. Beat in vanilla. Add flour at low speed until well incorporated, but do not overbeat. Transfer batter to a butter and floured Bundt pan*. Place pan in cold oven. Set temperature to 200 degrees; bake for 20 minutes. Increase temperature to 250 degrees; bake 20 minutes. Increase to 275; bake for 10 minutes. Increase temperature to 300 degrees and bake for about 60 minutes or until a toothpick inserted near the middle of the cake comes out clean. Allow cake to rest for 15 minutes in pan before turning out on a rack to finish cooling.
*Alternate method of baking the cake: Lightly butter a glass 10×16-inch baking pan. (Preferably glass) Scoop batter into pan and level the top with an offset spatula. Place pan in cold oven. Set temperature to 200 degrees; bake for 20 minutes. Increase temperature to 250 degrees; bake 20 minutes. Increase to 275; bake for 10 minutes. Increase temperature to 300 degrees and bake for about 40 minutes or until a toothpick inserted near the middle of the cake comes out clean. Remove from oven and cool on a rack before cutting. Use in your favorite dessert.