CONDENSED MILK POUND CAKE
A dulce de leche swirl adds caramel sweetness to this light, moist pound cake, adapted from Margarita Manzke of République in Los Angeles. Although Ms. Manzke makes her own dulce de leche, the jarred kind works just as well here, especially after being marbled into the vanilla-scented, buttery batter. This cake is best served within 2 days of baking. Store it, well-wrapped, in the refrigerator, then bring it to room temperature before serving to best appreciate its gentle flavors.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease a 9-inch loaf pan and line the bottom with parchment paper.
- Using an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until pale and fluffy, 1 to 2 minutes. Add condensed milk and mix until incorporated.
- Add eggs, one at a time, beating well and scraping down the sides of the bowl with a rubber spatula between additions. Beat in vanilla seeds and vanilla extract (save pod for vanilla sugar or vanilla extract); scrape down the sides of the bowl.
- Sift flour, baking powder and salt into a bowl. Add to butter mixture, then beat until just incorporated.
- Scrape half the batter into prepared pan. Dollop two-thirds of the dulce de leche over batter. Top with remaining batter, then dollop with remaining dulce de leche. Plunge a small offset spatula or long toothpick into batter and swirl to create marbling.
- Bake until golden at the edges, firm to the touch in the center and a toothpick inserted into center of cake (avoiding dulce de leche) comes out without any wet batter clinging to it, 55 to 70 minutes. Rotate the cake after 20 minutes to ensure even baking.
- Transfer cake to a wire rack to cool for at least 20 minutes before running a butter knife or offset spatula along the edges of the cake pan to loosen the cake, then unmolding. Serve warm or let cool.
SWEETENED CONDENSED MILK POUND CAKE
I love sweetened condensed milk--I could eat the whole can with a spoon. The recipe is original (from me). It is delicious!
Provided by bettycpayne
Categories Dessert
Time 2h
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 8
Steps:
- Prepare your cake pan. Coat with shortening and flour. I use a very old aluminum "tube" pan. The hole is smaller than the newer ones, but use pan of your choice.
- Preheat oven to 350 degrees.
- Beat butter and sugar at high speed until soft and smooth. (I use a heavy-duty Kitchen Aid mixer).
- Add condensed milk and beat until well blended.
- Add eggs, one at a time and beat well after each addition.
- Combine flour, baking powder and salt and add one cup at a time and beat well.
- Add vanilla and beat well.
- Bake 1 hour and 30 minutes. I put aluminum foil around my pan so the crust won't get too dark. Also the last 20-30 minutes I lay foil over top to prevent the crust from being too dark.
- Alow to cool for 30 minutes before removing from pan.
- Enjoy.
CONDENSED-MILK POUND CAKE
Put a twist on classic pound cake with an underrated pantry ingredient: sweetened condensed milk. It does double duty here: it goes into the batter and the lime glaze on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Cake:Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with 1 tablespoon butter.
- In the bowl of a mixer fitted with the paddle attachment, beat remaining 2 sticks butter with sugar on high speed until light and fluffy, about 5 to 8 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk together condensed milk and vanilla; add to mixer bowl and beat until combined. Remove bowl from mixer. Using a spatula, gently stir in flour, baking powder, and salt. Transfer to prepared pan.
- Bake until a tester inserted in center comes out clean, about 1 hour. Let cake cool in pan 15 minutes, then invert onto a serving platter and let cool completely.
- Glaze:Bring condensed milk, vinegar, and lime zest and juice to a simmer in a medium saucepan; cook 1 minute. Remove from heat and pour over cake.
CONDENSED MILK POUND CAKE
Condensed Milk Pound Cake is a buttery, rich, and dense pound cake sweetened with sweetened condensed milk.
Provided by Christin Mahrlig
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Spray a 9X5-inch pan with cooking spray.
- In a medium bowl whisk together flour, baking powder, and salt.
- Using a stand mixer with a paddle attachment, cream butter and sugar together on high speed until light and fluffy, about 2 minutes.
- Add eggs one at a time, mixing well after each addition..
- Add sweetened condensed milk, vanilla extract, and almond extract and mix to combine.
- With mixer on low, add dry ingredients, scraping down the sides of the bowl to make sure everything is evenly mixed.
- Pour batter into prepared pan. Bake 60 minutes or until a toothpick inserted in middle comes out clean.
- Cool 10 minutes and then remove from pan to cool completely.
Nutrition Facts : Calories 293 kcal, ServingSize 1 serving
CONDENSED MILK POUND CAKE
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat oven to 325 F. Butter an 8 1/2 x 4 1/2-inch loaf pan. Sift together the flour and baking powder; set aside. Put the sugar and the chopped vanilla bean, if using, in the bowl of a food processor fitted with the metal blade. Pulse until the vanilla bean is finely ground and then sift the sugar/bean mixture through a fine-mesh sieve, returning the mixture to the food processor afterward. (If you aren't using the vanilla bean put only the sugar in the bowl of the food processor at this point.) Add the butter and salt to the food processor. Process until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl and then add the condensed milk and pulse until well incorporated, about 15 times. Scrape down the sides of the bowl again. Add the dry ingredients and pulse until no traces of the flour remain, about 10 times. Add the eggs and pulse just until combined, about 5 times. Scrape down the sides and bottom of the bowl. (If you are using vanilla extract, add it now.) Finish mixing by hand to fully incorporate the ingredients. Spoon the batter into the prepared loaf pan. Bake until a tested inserted in the center comes out clean, about 1 hour. Cool completely in the loaf pan on a rack.
POUND CAKE WITH EAGLE BRAND MILK RECIPE - (4/5)
Provided by á-49077
Number Of Ingredients 8
Steps:
- Preheat the oven to 325° F. Generously butter an 8 1/2 x 4 1/2 - inch loaf pan and set aside. Sift together the flour and baking powder and set aside. Put the sugar and the chopped vanilla bean, if using, in the bowl of a food processor fitted with the metal blade and pulse until the vanilla bean is finely ground. Sift through a fine-mesh sieve and return the sugar mixture to the food processor. If not using the vanilla bean, just put the sugar in the processor. Add the butter and salt and process until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl occasionally. Add the condensed milk and pulse until well incorporated, about 15 times, scraping down the sides of the bowl once. Add the sifted dry ingredients and pulse until no traces of flour remain, about 10 times. Add the eggs and pulse just until combined, about 5 times. Scrape down the sides and bottom of the bowl, add the vanilla extract, if using, and finish mixing by hand to fully incorporate the eggs. Transfer the batter to the prepared loaf pan. Bake until the top is dark golden brown and a tester inserted in the center comes out clean, 65-75 minutes. Cool completely in the loaf pan on a rack, then unmold
EASY CONDENSED MILK CAKE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Mix 1 cup plus 3 tablespoons flour and baking powder together in a large bowl.
- Combine sweetened condensed milk, eggs, and melted butter in a bowl and add to the flour mixture. Beat using an electric mixer until batter is smooth and creamy. Pour batter into the prepared springform pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Let cool completely. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 42.9 g, Cholesterol 113.8 mg, Fat 12.4 g, Fiber 0.5 g, Protein 8.6 g, SaturatedFat 7 g, Sodium 124.7 mg, Sugar 28.7 g
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