lick the batter: you must bake this almond pound cake!

Deceptively simple, the pound cake should be the foundation of your baking repertoire. From pistachios to almonds to simple vanilla to smoky brandy and Madeira, the permutations are endless. The cake appears easy to make because of the minimum level of ingredients, however, don’t be fooled. I’ve dealt with the hockey puck loaf, the sunken ship loaf, and the tragic iteration that essentially tastes like a stick of butter. To ensure you make a delicious, classic loaf, here are my rules of engagement:

Make sure all of your ingredients are at room temperature

Sift all of your dry ingredients. While you’ll rarely hear me talk about sifting, it’s key that the dry ingredients have a soft, powdery texture. No good comes from gritty flour residue

For cripe and a kitty’s sake, DON’T OVERMIX! At every stage of the process, mix ingredients until combined or incorporated. For me, this is my foundation, my technique for approaching any baked good. Over mixing produces gluten, which yields a tough, bread-like texture. Clearly, you want this for your crusty boules and baguettes, not for a buttery loaf

Use the best ingredients you can find. Since the recipe is quite simple, all the flavors matter. Don’t you dare, even for a moment, talk to me about this “imitation vanilla extract” nonsense

My affection for Karen DeMasco’s The Craft of Baking continues, as this delectable treat hails from her cookbook, which is, quite honestly, the best cookbook I’ve purchased this year. BUY IT.

INGREDIENTS
1 cup cake flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/3 cup + 1 tbsp almond paste
3/4 cup cane sugar
8 ounces (2 sticks) unsalted butter, cut into small pieces, plus butter for the pan
1/2 tsp pure vanilla extract
3 large eggs
1 tbsp Demerara (or cane) sugar

DIRECTIONS
Preheat the over to 350F. Line the bottom of an 8 1/2 x 4 1/2-inch loaf pan with parchment paper; butter the pan and the paper.

In a bowl, sift together the flour, baking soda, and salt. If you don’t have cake flour, you can mix cornstarch and unbleached, all-purpose as a substitute.

In your stand mixer, fitted with the paddle attachment, combine the almond paste and cane sugar. Beat on medium speed for five minutes, until well combined. Add the butter and vanilla extract, and beat until light and fluffy, about five minutes. Increase to med-high speed, and add the eggs, one at a time, making sure each is fully incorporated into the mixture.

Remove the bowl from the mixer and slowly add the flour mixture. Fold the batter gently with a spatula, to fully incorporate the dry ingredients. Scrape the batter into the loaf pan and sprinkle with sugar. Bake for 40 minutes (do not open the door during this time, as you want the cake to set!). Then rotate the pan and continue baking until the cake is golden brown and firm to the touch, 5-10 minutes more.

Unmold the cake from the loaf pan and let it cool completely on a wire rack. Serve at room temperature or toasted. The cake is best eaten that day, but it can be stored, tightly wrapped in plastic, for up to three days. I’m dying to add some pumpkin or Irish butter, or a divine raspberry compote.

This entry was posted on Sunday, December 13th, 2009 at 2:22 pm and is filed under foodie gal. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

2 Responses to “lick the batter: you must bake this almond pound cake!”

Kristin Says:
December 13th, 2009 at 2:35 pm
Great googly moogly! This made me so hungry I don’t even know what to do. Love these posts, Felicia!
Felicia Says:
December 13th, 2009 at 6:26 pm
Thanks!