Cold Oven Pound Cake
This should be called “The Cake That Almost Wasn’t”. The first time I made this cake, the recipe called for baking it in a tube pan. No problem, I have one. Correction: PROBLEM since it leaks! Of course, I didn’t know this until the baking process started and I could smell blobs of batter burning on the bottom of the oven. I wanted to sit down and cry, but instead I realized (yay) that this batter is soooooo thick that it might just make it! So I put a sheet pan on the rack below it and gave it a shot. I noticed (and you can see from the photo) that it wasn’t leaking like, say a box cake batter would and the cake was still holding its shape in the cake pan. It worked.
I let it cool and cut an oh-so-thin slice for me and then broke down and let Max have it first. How could I resist that face? Besides, we all know what a hard core butter lover he is!
Look at how dense and rich this is! I better hurry before Max gets this one too!
I enjoyed this slice and then a thicker slab with some fresh blueberry sauce. Mishap and rich cake yumminess aside, this cake has yet another great attribute: it starts in a cold oven. I have never baked anything in an oven that wasn’t preheated first and how perfect for summer and hot weather. It’s definitely a go to all-year-round cake, but even with the joys of central air conditioning, I prefer not to have the oven on for any length of time in hot weather. With this technique, by the time the kitchen starts to get slightly warm from the oven, the cake is done!
Cold Oven Pound Cake
- 1 1/2 sticks (3/4 Cup) margarine, softened
- 1 stick (1/2 Cup) butter flavored Crisco, softened
- 3 Cups sugar
- 6 eggs
- 3/4 Cup whole milk
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 3 Cups flour
Beat margarine, Crisco and sugar until blended. Add eggs, beat until blended. Add milk and extract an beat until blended. Add salt and flour 1 cup at a time, blending after each addition. Pour into a greased (non-leaky!) tube or bundt pan. Place in a cold oven and then turn the oven on to 325 degrees and bake for 1 hour and 2o minutes.
Whatever measurement of blueberries you have to start (1 pint, 1 Cup, etc.), set 1/2 aside. Mash 1/2 in a bowl, with a pinch of sugar and a squeeze of lemon. Stir in the other 1/2 (left whole). Adjust sugar and lemon to taste and if you have some fresh mint handy, chop it and throw that in too! Pour over cake and devour immediately.
Recipe courtesy of Kris Skutnik