Tag Archives: pound cake

Sour cream pound cake with lavender peaches

Peach season here stretches from late April to … September, apparently. You can’t go to a farm stand without finding these fuzzy beauties, ready for poaching, baking, pureeing and eating raw. I recently used a batch of white peaches to serve with this splendid sour-cream pound cake specked with vanilla seeds.

While the cake bakes, you make a simple vanilla/lavender syrup, saving some for the whipped cream and then bubbling the syrup further with sliced peaches. Served over the soft, creamy pound cake, the peaches create a lovely perfume with the lavender – something you could bottle and sell if you didn’t eat it so fast.

This was my first time making pound cake and while it’s not as good as my mother’s, it’s still quite tasty.

From Bon Appetit:

Sour cream pound cake

Ingredients:

  • 3/4 c. plus 1 T flour
  • 1/4 c. cornstarch
  • 3/4 tsp. baking powder
  • 1/2 tsp. fine sea salt
  • 3/4 c. sugar
  • 10 T unsalted butter, room temperature
  • 1 vanilla bean, split lengthwise
  • 1 egg
  • 1 egg white
  • 2 tsp. vanilla extract
  • 1/2 c. sour cream

Preheat oven to 325. Butter a metal loaf pan (8 1/2 x 4 1/2 x 2 3/4 inch). Dust  pan with flour; tap out excess.

Sift 3/4 c. plus 1 T flour, cornstarch, baking  powder, and salt into medium bowl. Set aside.

Combine sugar and butter in large bowl; scrape in seeds from vanilla bean (reserve bean for lavender syrup). Using electric mixer, beat sugar mixture until fluffy. Add egg, egg white, and vanilla extract; beat until mixture is pale and thick, about 2 minutes. Beat in sour  cream. Add flour mixture; beat just until blended. Spread batter evenly in prepared pan.

Bake cake until tester inserted into center comes out clean, 56-58 minutes. Cool in pan on rack 15 minutes. Turn cake out, then turn top side up (this can be tricky!). Cool  completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)

Lavender syrup and peaches

Ingredients:

  • 1 1/2 c. sugar
  • 3 T dried lavender blossoms
  • 4 medium firm but ripe peaches, pitted, peeled and cut into 3/4-inch wedges
  • 3 T fresh lemon juice
  • 1 c. chilled heavy whipping cream

Combine 2 1/4 c. water, sugar, lavender, and reserved vanilla bean in saucepan.  Boil, stirring until sugar dissolves. Remove from heat; cover and let steep 10 minutes. Strain syrup into medium bowl; discard lavender. Pour 2 T lavender syrup into small bowl; reserve for whipped cream. Cover and chill.

Return remaining syrup to same saucepan; add peaches and lemon juice and bring to boil. Reduce heat; simmer about 5 minutes. Transfer peaches to bowl.

Boil syrup in pan until reduced to 1 c., 12-14 minutes. Pour over  peaches. Chill uncovered 2 hours.

Beat cream and 2 T reserved syrup in medium bowl to soft peaks. Slice cake. Serve with peaches, syrup, and cream.

You will absolutely love this unique and inspiring peach recipe. Enjoy, friends! xoxo

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Blackberry Pound Cake

If I could have a food blogger-turned-writer crush, it would be on Molly Wizenberg, author of “A Homemade Life” and Orangette.

Another blogger friend lent me this book, hoping it would inspire a literary project that I am working on. It’s a fabulous read. Wizenberg has the rare talent of combining tasty food imagery with her own stories, and the result is the perfect balance of memoir and cookbook.

This recipe is one of the first in the book. I’ve wanted to make pound cake ever since my mom sent me a sour-cream pound cake in a care package when I was in college. The cakes are thick and eggy, perfect with a tart berry and citrus essence. Wizenberg’s original recipe calls for blueberries and raspberries, but I opted for blackberries, which actually turned out looking more like raspberries. Eh.

Watch your cooking time – mine was still a bit soft in the center, but the edges were perfect and I just ate around it. I brought a bunch to my friend‘s birthday shindig in D.C. and it was a huge hit with the party crew who crashed on various couches and woke up hungry.

Blackberry Pound Cake

Ingredients:

  • 2 c. blackberries, washed and dried
  • 1 T lemon zest
  • 1 T orange zest
  • 2 c. plus 8 T cake flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 5 large eggs
  • 1 2/3 c. sugar
  • 2 1/2 sticks unsalted butter, diced, at room temp

Preheat oven to 300 and place rack in middle.

Butter a standard-sized Bundt pan, or bread pan, then dust it with flour, shaking out excess.

In a medium bowl, whisk 2 c. plus 6 T cake flour, baking powder, zests and salt.

In mixing bowl for electric mixer, blend eggs and sugar until thick and pale yellow, 1 min. Add butter and mix another 1 min, scraping down sides. Add dry ingredients and process until thick and smooth.

In a large bowl, toss berries with remaining 2 T flour. Fold berries into batter. Pour batter into prepared pan, spreading evenly across the top. Bake until a toothpick inserted in center comes out clean, 80-90 min.

Transfer cake to a rack, cool in pan 5 min. Invert cake onto rack and cool at least 20 min. before slicing. Serve warm or at room temperature with a dusting of powdered sugar.

Enjoy these decadent slabs of yumminess, friends! xoxo