There's nothing quite like a slice of a simple, dense pound cake. No icing or frosting necessary...just a plain cake, moist and flavorful. If this sounds lovely to you, this recipe is bliss.
Unlike most pound cakes, this one has a crispy top, resulting from a last-minute drizzle of a vanilla/sugar mix. The cake is not too sweet, but is a really nice, warm vanilla flavor that doesn't overpower the palette.
Cake
3/4 cup + 2 tablespoons unsalted butter, at room temperature
3-ounce package cream cheese, at room temperature
*I'm not entirely sure if a 3oz package exists...I certainly couldn't find one. 6 tbsp = 3oz
1/2 teaspoon salt
1 1/2 cups sugar
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large eggs, at room temperature
1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 1/2 cups sugar
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large eggs, at room temperature
1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour
Topping
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon water
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon water
*If you want extra crispy topping, double this recipe so that you will have more to drizzle on the cake
Directions
1) Preheat the oven to 350°F. Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
1) Preheat the oven to 350°F. Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
*They are not kidding. This thing raises up quite a lot, so be sure it's deep enough
2) In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
3) Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. The batter will still look a little curdled, but will have gained a bit of volume.
2) In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
3) Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. The batter will still look a little curdled, but will have gained a bit of volume.
*When I did this step, the mixture looked VERY curdled. It's kind of like runny cottage cheese, oh boy!
4) Sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick (not pourable). Spoon the batter into the prepared pan.
4) Sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick (not pourable). Spoon the batter into the prepared pan.
*The batter is definitely not pourable. It was almost thick enough to stick in the bowl when turned upside-down :)
5) To make the topping, combine the sugar, vanilla, and water. Stir till the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir.
6) Drizzle the topping over the batter.
7) Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 60 to 70 minutes (for either size pan), until the cake is golden brown, and a cake tester inserted into the center comes out clean. The center should register at least 200°F on an instant-read thermometer. If you prefer a lighter crust, tent the cake with aluminum foil for the final 10 minutes or so of baking.
8) Remove the cake from the oven, and after 15 minutes loosen the edges, and turn it out of the pan to cool on a rack.
5) To make the topping, combine the sugar, vanilla, and water. Stir till the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir.
6) Drizzle the topping over the batter.
7) Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 60 to 70 minutes (for either size pan), until the cake is golden brown, and a cake tester inserted into the center comes out clean. The center should register at least 200°F on an instant-read thermometer. If you prefer a lighter crust, tent the cake with aluminum foil for the final 10 minutes or so of baking.
8) Remove the cake from the oven, and after 15 minutes loosen the edges, and turn it out of the pan to cool on a rack.
This was a pretty simple recipe...not too many weird things and the end result is awesome!
If you're a pound cake fan, I highly recommend trying this out. The crispy topping is a really delicious addition to a simple pound cake. It's a little difficult to tell when this is done...it will look kind of gooey on the top because of the drizzle. I have an internal temperature thermometer, which was a big help, but the edges still came out a darker brown than I would have liked, but nothing burned :)
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