I love pound cake of all varietes. There is also a lot of cute pound cake pans to choose from.
First time using this non stick pan, it almost worked like a sharm. A little batter got stuck to the pan though. Desguised it with icing. Pound cake with buttermilk is particulary tasty, like this one. Topped with salted caramel icing and you have a winner. We ate about half of the icing before I got it on the cake. Soooo good. The amount of batter is for a large pan. My pan was actually to small. So I filled 3 muffins liners with the rest. Forgot them in the oven, they baked for 45 minutes!
First time using this non stick pan, it almost worked like a sharm. A little batter got stuck to the pan though. Desguised it with icing. Pound cake with buttermilk is particulary tasty, like this one. Topped with salted caramel icing and you have a winner. We ate about half of the icing before I got it on the cake. Soooo good. The amount of batter is for a large pan. My pan was actually to small. So I filled 3 muffins liners with the rest. Forgot them in the oven, they baked for 45 minutes!
Buttermilk poundcake with salted caramel drizzle
1 cup (2 sticks) butter, softened
2 1/4 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1 cup buttermilk
Icing
1/4 cup butter, cubed
1/2 cup packed brown sugar
1/3 cup heavy whipping cream
1 cup confectioners’ sugar
Preheat oven to 350 F
In a foodprocessor with paddle attatchement or with a hand mixer, cream butter and sugar
until light and fluffy. Add eggs, one at a time, beating well after each addition. Pour in the vanilla. Whisk together flour, baking powder and baking soda in another bowl. Add flour to the butter mixture alternately with the buttermilk. Beat well after each addition.
The batter will be quite thick. Pour into a greased and floured large bundt pan. Bake for 45-50 minutes until done or until a toothpick inserted near the center comes out clean. Let it cool in the tin for 10 minutes before removing it from pan to a wire rack.
For icing, in a small saucepan combine butter, brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from heat and let it cool for 5-10 minutes. Transfer to a new bakingbowl and whisk in the icing sugar. Drizzle over the cake in a pretty pattern.
1 cup (2 sticks) butter, softened
2 1/4 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1 cup buttermilk
Icing
1/4 cup butter, cubed
1/2 cup packed brown sugar
1/3 cup heavy whipping cream
1 cup confectioners’ sugar
Preheat oven to 350 F
In a foodprocessor with paddle attatchement or with a hand mixer, cream butter and sugar
until light and fluffy. Add eggs, one at a time, beating well after each addition. Pour in the vanilla. Whisk together flour, baking powder and baking soda in another bowl. Add flour to the butter mixture alternately with the buttermilk. Beat well after each addition.
The batter will be quite thick. Pour into a greased and floured large bundt pan. Bake for 45-50 minutes until done or until a toothpick inserted near the center comes out clean. Let it cool in the tin for 10 minutes before removing it from pan to a wire rack.
For icing, in a small saucepan combine butter, brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from heat and let it cool for 5-10 minutes. Transfer to a new bakingbowl and whisk in the icing sugar. Drizzle over the cake in a pretty pattern.