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.
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Technical Gujrati
[email protected]I've made this recipe several times, and it always turns out perfectly. It's my favorite poundcake recipe!
Riyan Hasan Rana
[email protected]This poundcake is so easy to make, and it's always a crowd-pleaser. I love that I can use ingredients that I usually have on hand.
Tiarra Gounden
[email protected]This is my go-to recipe for poundcake. It's always a hit at parties and potlucks.
Therica Carter
[email protected]I love this recipe! The poundcake is so moist and delicious. I've also tried it with different fruits, like blueberries and raspberries, and it always turns out great.
Muzzamil Hasnain
[email protected]The crème fraîche in this recipe really takes it to the next level. It makes the poundcake so moist and flavorful.
Lwebuga David
[email protected]This is a great recipe for a classic poundcake. It's simple to make and always turns out perfect.
Lochana gimshana Gimshana
[email protected]Delicious! I've made this poundcake several times now, and it's always a hit. My friends and family love it.
Seher Imran
[email protected]This was my first time making a poundcake, and I'm so glad I tried this recipe. It was so easy to follow, and the results were amazing. The cake was moist and flavorful, and the glaze was the perfect finishing touch.
Saifi Naz
[email protected]The crème fraîche in this recipe really makes a difference. It gives the poundcake an incredibly moist and tender crumb. I'll definitely be making this again!
Mmathapelo Moseri
[email protected]Followed the recipe exactly and it turned out perfectly. The poundcake was moist and flavorful, and the glaze added a nice touch of sweetness. My guests loved it!
Action Rai
[email protected]This crème fraîche poundcake was an absolute delight! The texture was incredibly moist and fluffy, and the flavor was rich and decadent. My family and friends raved about it. Thanks for sharing this wonderful recipe!