Sunday, February 15, 2015

Half Pound Cake


Because a pound of butter seemed excessive...

I cut this recipe in half and swapped out the tube pan for mini springform pans.  Not only are baked goods way cuter when they are mini, but the use of multiple smaller pans cut down on baking time and gives you more of the crispy, sugary crust.  I also swapped out the shortening for butter (who has shortening anymore!?).

Since my recent cookie escapades have depleted my supply of softened butter, I resorted to softening up the butter in the winter sunshine.  Enjoy the pictures, my recipe is at the bottom <3  






Hypericum berries for Valentine's Day
Naturally I take pictures of the cat while I wait for the cakes to be finished!


Half Pound Cake

Ingredients:

1 c butter, softened
1 1/2 c sugar
2 eggs
1 1/2 c sifted flour
1/4 tsp baking powder
1/4 tsp salt
1/2 c milk
1/2 tsp vanilla

Directions:

Preheat your oven to 350 degrees F.  Whisk dry ingredients together in a separate bowl.  Add vanilla into milk in a small bowl.  Set both aside.  Cream your butter and sugar.  Add 1 egg at a time, beating for a few seconds after each.  Add about 1/3 of flour mixture into the wet mixture and blend for a few seconds.  Add half of milk mixture and blend for a few seconds.  Add another 1/3 of flour, then half of milk, then finishing off with the last 1/3 of your flour mixture, mixing for a few seconds in between each addition.  Don't worry about incorporating the flour perfectly (you can see in my pictures there is still some flour on the side of the mixing bowl and the paddle), you don't want to over mix.

Pour mixture into greased pans (I use unflavored cooking spray) and tap the pans so the batter smooths out.  Bake for about 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

It took me about 15 minutes to do the prep work before baking so Half Pound Cake isn't a huge commitment and it is an easy last minute recipe because all of the ingredients are pretty common and I usually have them all on hand.

You can serve this cake right away or a few days later, it stays yummy if kept in an airtight container.  I've served mine with blueberry compote and Disaronna whipped cream before but it's also fantastic plain with coffee in the mornings!



2 comments:

  1. Yum! Love the mini - can't go wrong with more sugary crust surface area.

    ReplyDelete

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