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Do you know that Pound cake refers to a type of cake traditionally
made with a pound of each of four ingredients: flour, butter, eggs, and sugar. The traditional recipe makes a cake much larger than most families can consume, and so the quantity is often changed to suit the size of the cake that is desired. As long as the ratio is preserved, the resulting cake will be identical to that using the traditional recipe. Hence, any cake made with a 1:1:1:1 ratio of flour, butter, eggs, and sugar is also called a pound cake.
Pound cake are generally baked in either a loaf pan
or a Bundt mold, and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing.Pound cake can made so many ways.
makes 1 loaf Pound Cake
4 large eggs, at room temperature preferred
2 teaspoons vanilla extract
1 and 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup sugar
1 and 1/3 cup Hazelnut flavored cream (or one 13 oz jar)
Preheat oven to 325F degrees. Spray 9x5 loaf pan with nonstick spray. Set aside.
In a medium size bowl, whisk together the eggs and vanilla extract until combined. Set aside. In another medium size bowl, combine the flour, baking powder, cinnamon, and salt together. Set that aside as well.
In the bowl of a stand mixer, or using a handheld mixer, beat the softened butter and sugar together on medium speed until light and fluffy; about 3 minutes. With the mixer running on low speed, add the egg/vanilla mixture and continue to beat until smooth and light in color. With the mixer running on low speed, slowly add the dry ingredients until just combined. The batter is very thick and very sticky. Do not overmix the batter.
Spread 1/3 of the batter into prepared loaf pan. Spread half of the Hazelnut on top. Repeat with another 1/3 of the batter and the rest of the Hazelnut. Top with remaining batter. No Hazelnut should peek through, unless it is on the sides.
Bake the pound cake for 50-60 minutes. Cover with aluminum foil after 25 minutes to avoid the top and sides form browning too much. Slight browning is OK. The cake is done when a toothpick inserted in teh center comes out free of cake crumbs (with some Hazelnut). The original recipe stated 1 hour and 15 minutes, but that was much too long for my cake. I fear it would be burnt and dry. 50 minutes is how long mine took.
Allow the cake to cool completely in the pan on a wire rack before slicing and serving. Cake stays soft, moist, and fresh stored at room temperature for up to 6 days.
Enjoy this great Pound cake with the hazelnut flavored
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