Monday, January 20, 2014

Cold Oven Pound Cake

When I saw this recipe from Trisha Yearwood, the first thing I noticed is that it doesn't have very many ingredients. I also noticed that it doesn't have any baking soda or baking powder, so I wondered if it would have a very different texture. Only one way to find out, right??  So I gave it a try.
 Since I already had all of the ingredients on hand, it was a snap to throw together and it smelled HEAVENLY while it was baking. To be quite honest, I have no idea what the point of starting in a cold oven is, but my Mom always said "Follow the recipe!" So, I went with it.
 I'm sure some of you may be thinking "Pound cake. Yawn.", but seriously.. wait until you taste it. It has the most delicate crumb, and the texture is velvety and moist. My brother Chris decided that it should have icing on it, but a little dusting with powdered sugar was good enough for me. I think it would be FABULOUS with a nice cup of coffee. (I'm not even a coffee drinker, but that's honestly the first thing I thought when I took a bite.) Yes, yes, I know it has a lot of sugar and eggs and cream in it. Just don't eat the ENTIRE cake in one sitting and you'll be fine.

1 cup (2 sticks) butter, at room temperature
3 cups sugar
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
1 cup heavy whipping cream
1 teaspoon pure vanilla extract

Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.

Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.

Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.

Be sure to cool it in the pan after you take it out of the oven. The cake sinks down which causes the top to buckle a little bit resulting in a FABULOUS sort of crumbly crunchy top. It's my favorite part!
 Btw, I doubled the vanilla because I always do. That's one of my cake secrets! SSHH don't tell anyone!

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