Blueberry Pound Cake

blueberry pound cake

Blueberry Pound Cake

Baking temp: 350F
Baking time: 60-70 mins

INGREDIENTS:

6 eggs, separated

1 cup butter, softened

3 cups sugar

1 teaspoon almond extract

1 teaspoon vanilla extract

1 teaspoon butter flavoring

3 cups all-purpose flour

1/4 teaspoon baking soda

1 cup sour cream

2 cups fresh blueberries

DIRECTIONS:

  1. Set eggs sit at room temperature for 30 minutes prior to mixing.
  2. Combine flour and baking soda, set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Add egg yolks, one at a time, beating well after each addition.
  5. Add the extracts and butter flavoring.
  6. Add dry ingredients to creamed mixture alternately with sour cream, beating well after each addition.
  7. In another bowl, beat egg whites on high speed until stiff peaks form.
  8. Fold into batter. Fold in blueberries.
  9. Spoon into a greased and floured 10-in. tube pan.
  10. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

source:  Designed Decor

Sweet Corn Pound Cake

19

Sweet Corn Pound Cake

INGREDIENTS:

1 1/2 Cups Sweet Corn Kernels (From About 3 Ears)
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Margarine, at Room Temperature
3/4 Cup Granulated Sugar
1/4 Cup Dark Brown Sugar, Packed
1 Teaspoon Vanilla Extract
1/2 Teaspoon Apple Cider Vinegar

DIRECTIONS:

Preheat your oven to 350 degrees, and lightly grease and flour an 8 x 4-inch loaf pan. Set aside.

First, pop your corn kernels into either a food processor or blender, and very thoroughly puree them, until absolutely silky smooth. This isn’t some rustic corn bread; You don’t want any big chunks left over. This could take up to 5 minutes, depending on your machine.

Meanwhile, sift together the flour, baking powder and soda, and salt, mixing well so that all of the ingredients are equally distributed. Set aside.

In you stand mixer, install the paddle attachment, and beat the margarine briefly to soften it. Add in both sugars, and cream thoroughly, until homogeneous. Bring the mixer to a halt before adding half of the dry mixture, and start it again on low speed. Mix until you get fine crumbs, and then pour in all of the corn puree, along with the vanilla and apple cider vinegar. Mix again so that the batter smooths out, and then incorporate the final half of the dry goods. Stir just enough to achieve a smooth mixture, and transfer the batter into your prepared pan.

Bake for 50 – 60 minutes, until golden brown and a skewer inserted into the center comes out clean. The top of the cake may develop a fissure right down the center, but don’t worry- I feel that this crack only adds to it’s homespun charm.

source: bittersweetblog

Caramel Pound Cake

7

Caramel Pound Cake

Yield:  1 bundt pan

INGREDIENTS:

Pound Cake:

1½ cups butter, softened (3 sticks)

3 cups firmly packed light brown sugar

6 eggs

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 cup whipping cream

1 teaspoon vanilla extract

For the icing:

½ cup firmly packed light brown sugar

¼ cup butter (1/2 stick)

¼ cup whipping cream

½ teaspoon vanilla extract

½ cup powdered sugar

DIRECTIONS:
For the cake:
  1. Preheat the oven to 325 degrees F. Cream the butter and sugar together. Gradually add the eggs and mix to combine.
  2. In another bowl, stir together the all-purpose flour, baking powder, and salt.
  3. Add the flour mixture and whipping cream to the batter by alternating the wet and dry ingredients until everything is combined. Mix in the vanilla extract. Pour into a greased and floured Bundt pan and cook for 1 hour and 20 minutes to 1 hour and 30 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool in the pan for 5 to 10 minutes, then turn the cake out onto a cooling wrack and drizzle with caramel icing.
For the icing:
  1. Combine the brown sugar, butter, and whipping cream in a small pot. Heat until boiling. Boil for 2 and half minutes stirring constantly. Remove from the heat and stir in the vanilla extract and powdered sugar. Drizzle while hot over the warm cake.
Notes
If your caramel icing gets too thick or cools too quickly making it hard to pour, simply stir in a little whipping cream to thin it out some.

source: southernbite

Caramel Apple Pound Cake

34

Caramel Apple Pound Cake

Yield:  9″ x 13″

INGREDIENTS:

  • 1½ cups flour
  • ¼ teaspoon baking soda
  • pinch of salt
  • ½ cup butter, room temperature
  • 2 cups sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • ½ cup plain greek yogurt (may sub sour cream)
  • 1 medium granny smith apple, peeled and diced
  • 1 bag kraft caramel bits
  • ½ cup milk
DIRECTIONS:
  1. Preheat oven to 350
  2. In a small bowl combine flour, baking soda, and salt. Set aside. In a separate bowl, beat sugar and butter until light and fluffy. Beat in eggs one at a time. Add vanilla and greek yogurt. Gently mix in flour mixture until just combined.
  3. Pour batter into a 8 or 9 inch loaf pan lined with foil and sprayed with non-stick spray. Scatter apple pieces over the batter. (Note: They will sink to the bottom while cooking.) Bake 50-60 minutes, until an inserted toothpick comes out mostly clean. Allow to cool on wire rack.
  4. In microwave, melt caramel bits in a microwave-safe bowl for 2 minutes. Add 1-2 tablespoons of milk, then microwave another 30 seconds and stir. Repeat until caramel is completely melted and smooth and has reached pourable consistency. Pour over cake cake. Slice and serve warm or allow to cool and set, about fifteen to 20 minutes for chewier caramel. Store in airtight container.

source : lecremedelacrumb

Chocolate Pound Cake

30

Chocolate Pound Cake

INGREDIENTS:

1/4 cup (25 grams) unsweetened Dutch-processed cocoa powder

1/4 cup (60 ml) boiling hot water

1 1/2 cups (180 grams) cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

3 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a loaf pan. Line the bottom of the pan with parchment paper.

In a bowl mix the cocoa powder into the boiling water until smooth. Let cool to room temperature.

In a separate bowl, sift the cake flour with the baking powder and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and  beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and cooled cocoa mixture. With the mixer on low add the flour mixture and mix only until combined. 

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 50 to 55 minutes or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan, re-invert, and cool completely on wire rack.

Will keep, well wrapped, several days at room temperature or it can be frozen for a month or two.

source :  joyofbaking

Pound Cake

29

 

Pound Cake

Yield:  Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf.

INGREDIENTS:

3 large eggs, room temperature

3 tablespoons milk, room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 cups (150 grams) sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (150 grams) granulated white sugar

13 tablespoons (1/2 cup + 1/3 cup) (185 grams) unsalted butter, room temperature

DIRECTIONS:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a medium bowl, whisk together the eggs, milk, and vanilla extract.

In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure.  

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

source :  joyofbaking

Pound Cake

28

Pound Cake

INGREDIENTS:

  • 1 lb of Imperial margarine (sticks)**
  • 6 eggs (at room temperature)
  • 1 lb confectioners sugar
  • 3 cups cake flour
  • 2 teaspoons vanilla

Method

1 Cream margarine and sugar. Add eggs one at a time and beat lightly, mixing in well after each addition. Add flour and mix well. Add vanilla before, during, and after adding the flour.

2 Pour batter into a stick-free or greased and floured bundt cake pan and bake for 1 to 1 1/2 hours on 325°F. Begin watching the cake at 1 hour. The cake is done when a toothpick inserted into the center comes out clean. Cake should be cracked on top and golden brown.

3 Cool for 5 minutes on a cake rack. Loosen the sides with a knife. Gently remove the cake from the pan while still warm.

source :  simplyrecipes