This week’s Tuesdays with Dorie recipe is supposed to be Pecan Honey Sticky Buns, but seeing that I already made sticky buns in the past month, and in doing so, realized that any recipe makes more than I can or should eat before they go stale, I decided to opt out for this week. But I didn’t want to flake out altogether, so I took the suggestion to find an alternate recipe in the Tuesdays with Dorie archive, and made that.
I decided on the Perfection Pound Cake, which I paired with some strawberries and whipped cream. It was easy enough to put together and bake, but I’ve got to be honest with you – this cake isn’t moist enough for my tastes. I’m one of those people who are a firm believer that they call it pound cake for a reason – because it has to have a pound of butter! This recipe called for only half that. It would be great with coffee, though. Too bad I’m not much of a coffee drinker, so this looks like one creation I’ll have to pass on to family or my husband’s co-workers.
Perfection Pound Cake
recipe courtesy Dorie Greenspan
2 cups all-purpose flour or 2-1/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×5-inch loaf pan or an 8-1/2 x 4-1/2-inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.
Whisk together the flour, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you’re working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated – don’t over mix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. Scrape the batter into the buttered pan and smooth the top.
Put the cake into the oven to bake, and check on it after about 45 minutes. If it’s browning too quickly, cover it loosely with a foil tent. If you’re using a 9×5 pan, you’ll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.
Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.
Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.