CRèME FRAîCHE POUNDCAKE
Old-fashioned poundcake recipes don't typically contain any chemical leavening, relying on the power of eggs and elbow grease to raise the crumb. Modern recipes often mix in a little baking powder or soda to lighten things up - but how much can be up to the cook. Adding 1/2 teaspoon baking powder will give the cake a dense and velvety interior; using the whole teaspoon makes it slightly airier and softer. Either way, this buttery loaf cake has a gentle tang from the crème fraîche, which is also featured in the candylike glaze. You'll need a 9-by-5-inch loaf pan to accommodate all the batter. If your loaf pan is smaller, bake any extra batter in a greased ramekin on the side.
Provided by Melissa Clark
Categories cakes, quick breads, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Thoroughly butter a 9-by-5-inch loaf pan, including the rim. Sprinkle a little sugar into the pan, tilting to coat the bottom and sides in a thin, even layer.
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. (Using 1/2 teaspoon baking powder yields a dense and velvety interior, while 1 teaspoon makes the cake slightly airier and softer.)
- In a large bowl using an electric mixer, either hand-held or a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, beating well between additions.
- With the mixer set on low speed, beat in half the flour mixture. Beat in the crème fraîche, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla extract.
- Scrape the mixture into the prepared pan and smooth the top. (Depending on your pan, it may fill it all the way to the top, and that is OK.) Bake until the cake is browned on top and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Transfer to a wire rack to cool for a few minutes while you make the syrup.
- In a small bowl, combine 1 cup/120 grams of the confectioners' sugar, vanilla extract or rum, and 2 tablespoons water, whisking until smooth. (It should be quite thin. Add more water, if needed.) Using a long, thin paring knife, pierce the cake all over about 20 times, poking all the way through. Spoon 4 tablespoons of the syrup over the warm cake. Reserve remaining syrup in the bowl.
- After the cake has cooled in the pan for an hour, run a thin metal spatula or butter knife around the edges to release them from the pan, then unmold the cake onto the rack to finish cooling.
- Whisk crème fraîche and remaining 1/2 cup/60 grams confectioners' sugar into the syrup until you get a thick glaze, as thick as heavy cream. Add a little more confectioners' sugar or water if needed to get the right texture.
- Pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for at least 15 minutes before slicing.
VANILLA CREAM CHEESE POUND CAKE
Steps:
- Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
- Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
- Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
- Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.
CREME FRAICHE
This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!
Provided by NEONWILLIE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 16
Number Of Ingredients 2
Steps:
- Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
- Cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g
LEMON POUNDCAKE
This recipe came to The Times in 2001 in an article by the chef Bill Yosses, who would go on to become the executive pastry chef for the Obama White House. He learned it, he wrote, in France, from a pastry chef named Jacques Mahou at Au Vieux Four in Tours. "He had a special technique," Yosses wrote. "Instead of brushing the cake with a sweet syrup, Jacques immersed his in a lemon syrup bath. Then he gently squeezed the cake like a sponge. It was a tricky maneuver since the warm loaf was apt to fall apart -- you have to cradle it gently, and apply just a little bit of pressure -- but it's worth the extra care. The cake absorbs a lot more liquid, which moistens the interior and intensifies the citrus flavor." In addition, Yosses added lemon segments to the batter. "The fruit evaporates, leaving behind powerful little pockets of lemon," he wrote. "It makes a major difference. The lemon segments, combined with the syrup, also help preserve the cake. Well wrapped and stored in the refrigerator, it keeps for 7 to 10 days"
Provided by Sam Sifton
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, line with parchment or waxed paper. Grease paper. Grate zest of 4 lemons; slice tops and bottoms off 3 (reserve fourth). Stand lemons on end on a cutting board, and cut away white pith until the flesh is exposed. Over a bowl, cut segments from membranes, letting fruit and juice fall into bowl (remove seeds). With fork, break segments into 1-inch pieces.
- Sift flour, superfine sugar and baking powder into the bowl of an electric mixer. Begin mixing on low speed, then add crème fraîche or cream. Increase speed to medium, and beat in eggs, one at a time, then butter. Gently fold lemon segments and juices and 3 tablespoons zest into batter. Scrape into pan, and bake 15 minutes. Use a sharp knife to cut an incision lengthwise down middle of cake, and bake 30 minutes longer. Lower oven to 325 degrees, and bake 40 to 45 minutes longer, or until a tester comes out clean.
- Meanwhile, juice the remaining 6 lemons. Put granulated and confectioners' sugars in a pot, and add 1 1/2 cups water. Bring to a simmer, and cook, stirring, until sugar dissolves. Stir in lemon juice and remaining zest, and let cool.
- When cake is done, put pan on a wire rack for 30 minutes. Raise oven to 350 degrees. Unmold cake, and transfer it to a pie pan or deep dish. Pour lemon syrup over cake, and very gently squeeze the cake to help it absorb syrup. Carefully turn cake upside down in syrup, and squeeze a bit more. Put cake on a baking sheet; return to oven for 10 minutes. Cool on a rack.
- To serve, lightly toast 1/2-inch slices of the cake. If desired, put raspberry coulis on each serving plate. Place two slices of cake on top and a scoop of mint ice on top of cake.
Nutrition Facts : @context http, Calories 724, UnsaturatedFat 8 grams, Carbohydrate 121 grams, Fat 24 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 136 milligrams, Sugar 83 grams, TransFat 1 gram
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