Delight in Every Bite: Crunchy Pound Cake Recipe
As a chef specializing in British cuisine, I have had the pleasure of experimenting with numerous delicious recipes throughout my career. However, one recipe that particularly stands out and never fails to impress is my Crunchy Pound Cake Recipe. This cake is the epitome of comfort food, with its classic pound cake base that’s topped off with a delightful crunchy crust.
The aroma that fills the room as this cake bakes will take you back to a time when life was simpler and just one bite of this moist and buttery treat will have you longing for more. While it’s perfect for any occasion, this cake will surely steal the show at any gathering, be it a family gathering, a potluck or even a picnic in the park.
In this article, I’ll be sharing with you my time-tested tips and recommendations that even a novice baker can follow to recreate this crunchy masterpiece. Trust me, if you’re looking for an easy yet impressive dessert recipe that’s guaranteed to leave your guests awestruck every single time, this crunch pound cake is the way to go!
Why You’ll Love This Recipe
Have you ever tasted a pound cake that left a lasting impression on your taste buds? Well, look no further because my Crunchy Pound Cake Recipe is sure to leave you wanting more. This recipe is the perfect combination of a classic southern pound cake with an added twist of crunchy pecans on top. Not to mention, the crusty top of this cake makes a satisfying sound as soon as your fork hits it. It’s like music to your ears.
The ingredients for this recipe are simple and easy to find in your pantry or local grocery store. With three cups of all-purpose flour, six eggs, two cups of sugar, and one cup of butter, you can create the perfect foundation for this delicious cake. The addition of cream cheese and sour cream gives this pound cake a unique flavor that will have everyone asking you for the recipe.
But what sets this Crunchy Pound Cake apart from the rest is its topping. Pecans mixed with confectioners’ sugar and butter make for the perfect crunchy texture on top of this moist and fluffy pound cake. The nutty flavor combined with the sweet glaze gives this dessert a complexity that will leave your friends and family impressed.
This recipe is also versatile when it comes to serving and pairing. Whether you’re enjoying it with a hot cup of tea or pairing it with fresh strawberries, this Crunchy Pound Cake can be enjoyed in so many different ways. Plus, with its sturdy texture, it’s easy to pack and take on picnics or to potlucks.
In conclusion, if you want to impress your guests or just treat yourself to a delectable dessert, this Crunchy Pound Cake Recipe won’t let you down. Its combination of flavors and textures make it the perfect addition to any meal or occasion. So why not give it a try? You won’t regret making this crunchy top pound cake – I promise!
Ingredient List
Making a crunchy and scrumptious pound cake any day requires the right ingredients. The cake ingredients for this recipe are readily available in most homes or supermarkets.
- 3 cups of all-purpose flour, sifted
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 2 cups of granulated sugar
- 2 sticks of unsalted butter, softened (room temperature)
- 6 eggs, preferably large (at room temperature)
- 1 cup of whipping cream, also known as heavy cream
- 1 tablespoon of vanilla extract
Optional Ingredients
For an additional tasty twist to your Louisiana crunch pound cake, you can add:
- Pecans and confectioners’ sugar to make the crunchy crust
- Strawberries for a strawberry crunch pound cake
- Cream cheese instead of butter for a cream cheese pound cake
- Sour cream instead of whipping cream for a sour cream cake
Note: You can use cake flour instead of all-purpose flour if you want a finer crumb cake. Also, ensure that all your ingredients are at room temperature for the best pound cake.
The Recipe How-To
Now that you have prepared your ingredients, let’s start baking the Crunchy Pound Cake. Make sure to preheat your oven to 325°F before starting.
Mixing the Batter
First, cream together 3 sticks of unsalted butter and 3 cups of granulated sugar. Beat until the mixture is light and fluffy. Add in one 8-ounce package of cream cheese and beat well. Then, add 6 eggs, one at a time, each followed by 1 cup of sifted cake flour, making sure to mix well after each addition.
Adding the Finishing Touches
After all the ingredients have been combined, add in 1 teaspoon of vanilla extract and a pinch of salt. Mix until everything is incorporated evenly into the batter.
Baking the Cake
Next, take a greased and floured tube or bundt pan, at least 10 inches in size. Gently spoon in the cake batter, making sure it’s evenly distributed across the pan. Place it in the preheated oven and bake for approximately 1 hour and 15 minutes or until a toothpick can be inserted into the middle and comes out clean.
Creating the Crunchy Crust
In a separate bowl mix together 1 cup of chopped pecans with 1/4 cup confectioners’ sugar. Once your cake is fully baked, remove it from the oven and immediately sprinkle this pecan mixture over it while still hot. This pecan coating will create a crunchy and sweet crust on top of the pound cake.
Let it cool for around 10-15 minutes before transferring it onto a serving plate. Your Crunchy Pound Cake is now ready to be served!
Substitutions and Variations
Just because this crunchy pound cake recipe is already delicious just the way it is, doesn’t mean you can’t customize it to fit your taste buds or dietary restrictions. Here are a few substitutions and variations you can try:
– Flour: For a gluten-free version, you can replace all-purpose flour with an equal amount of almond flour or gluten-free all-purpose flour.
– Sugar: To reduce the overall sugar content, swap granulated or confectioners’ sugar with coconut sugar or maple syrup.
– Pecans: Instead of pecans, you can use walnuts, hazelnuts, almonds, or macadamia nuts.
– Vanilla extract: If you’re out of vanilla extract, you can use almond extract or make your own vanilla extract by soaking vanilla beans in vodka for a few weeks.
– Cream cheese: For a lighter option, you can substitute cream cheese with Greek yogurt or cottage cheese.
– Lemon Pound Cake: Rather than using vanilla extract, use lemon flavoring which could add more depth to the flavor.
– Strawberry Crunch cake: Add strawberry puree to the mix and top it off with whipped cream for an extra delicious treat.
Experiment and have fun with different ingredients until you find your perfect variations of this already amazing louisiana crunch pound cake recipe!
Serving and Pairing
Pound cake may seem like a simple dessert, but it can make quite an impression when served with the right accouterments! My favorite way to serve crunchy pound cake is with a dollop of fresh whipped cream and a berry compote. The tangy, fruity flavor perfectly complements the rich and buttery cake.
If you’re feeling more adventurous, try pairing the crunchy pound cake with a scoop of vanilla ice cream and a drizzle of caramel sauce for an indulgent treat. The sweet caramel flavor melds with the nutty crunch of the top layer for a flavor explosion in every bite.
Another classic British pairing is enjoying pound cake with an afternoon tea. The subtle sweetness of the cake is perfect alongside a hot cup of freshly brewed tea. Just cut the cake into small squares and arrange on a tiered plate with other petite treats like scones or finger sandwiches.
No matter how you choose to serve it, one thing is certain: my crunchy pound cake will be sure to impress your friends and family alike.
Make-Ahead, Storing and Reheating
When it comes to storing your crunchy pound cake, the first thing to consider is its texture. This cake is known for its crispy crust and tender crumb, and you’ll want to retain that crunch for as long as possible. Here’s how to do it:
To make ahead: You can make this pound cake up to two days in advance of when you plan to serve it. Simply bake the cake and let it cool completely before wrapping it tightly with plastic wrap. Store it at room temperature until you are ready to serve.
To store: If you have any leftover cake after serving, be sure to wrap it tightly in plastic wrap or aluminum foil before placing it in an airtight container or freezer-safe ziptop bag. It will keep well at room temperature for up to three days or in the refrigerator for up to five days.
To reheat: Before serving, there are a couple of ways to refresh your pound cake. You can reheat individual slices in the microwave on high power for about 15-20 seconds, or if you prefer a crispier crust, place them in a toaster oven on low broil for a few minutes until they turn golden brown. If reheating the whole cake, preheat your oven to 300°F (150°C), slice the cake into portions, and place them on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until heated through.
Remember that this crunchy pound cake is best enjoyed fresh out of the oven, so try not to let too much time pass before digging in!
Tips for Perfect Results
Now that you have all the ingredients ready, it’s important to ensure that you get the best result for your Crunchy Pound Cake Recipe. Here are my top tips to help you achieve a crunchy crust and soft, moist texture inside.
1. Room Temperature Butter and Eggs
Make sure your butter and eggs are at room temperature before you begin the recipe. If your butter is too cold, it won’t cream properly with the sugar, resulting in a cake with a dense texture. Room temperature eggs make it easier to incorporate air into the batter when whisking, creating a light and fluffy cake.
2. Properly Cream Butter and Sugar
When combining butter and sugar, make sure to use an electric mixer and cream them for at least five minutes until the mixture becomes pale, light, and fluffy. This process helps incorporate air into the mixture, which contributes to a tender cake.
3. Sift Flour for Lighter Texture
Sifting flour can help remove any lumps or clumps and ensure that it is evenly distributed throughout the batter. This will give your cake a lighter texture.
4. Avoid Over-mixing
Mixing too much can cause gluten formation in the batter, making your cake tough instead of tender. Mix just until all ingredients are well-combined.
5. Use Heavy Cream for Added Moisture
Adding heavy cream to the batter can provide extra moisture to the cake, resulting in a tender crumb. You can also substitute sour cream or whipped cream for heavy cream.
6. Don’t Over-bake
Over-baking is one of the most common mistakes in baking cakes. Be careful not to leave your cake in the oven for too long as it can become dry and crusty instead of soft.
7. Cool Before Serving
Allowing your pound cake to cool completely before slicing ensures that it retains moisture and won’t dry out quickly.
With these tips in mind, you can easily make a delicious and tender Crunchy Pound Cake that everyone will love.
FAQ
As you’re preparing your crunchy pound cake, you may have a few questions or doubts about the recipe. Fear not, because in this section, we address the most commonly asked questions and offer tips to make sure your cake comes out perfect every time. Read on to learn more!
Why is my pound cake crunchy?
Have you ever baked a pound cake that turns out with a tough exterior and a raw inner layer? If so, it’s likely caused by the oven temperature being too high. To fix this, try decreasing the oven temperature and extending the cooking time to ensure the pound cake cooks evenly.
How do you make the top of a cake crispy?
When it comes to baking, there’s a handy little trick that we can use to give our cakes that extra oomph. What we do is, take one tablespoon of sugar, a teaspoon of vanilla, a sprinkle of salt and mix them all together with three tablespoons of water until it becomes a nice paste. Just about 10 minutes before our cake is done, we use a pastry brush to slather the paste all over the cake’s surface and put it back in the oven to finish baking. This makes for a dessert that’s sure to impress even the toughest of critics.
How do you make the perfect crack on a pound cake?
Achieving a flawlessly cracked pound cake requires a simple ingredient: butter. By placing a line of butter on the surface of the cake batter before baking, you can ensure that the cake splits along this line, resulting in a perfect crack.
What makes top of pound cake crack?
When preparing a pound cake, the batter tends to be quite dense, leading to the formation of cracks on the top. This happens because the outer part of the cake cooks quicker, causing the batter to rise and crack in the middle. In order to prevent this cracking, it is recommended to use a tube pan for baking the pound cake instead of a loaf pan.
Bottom Line
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In conclusion, this crunchy pound cake recipe is truly one of the best pound cake recipes out there. With its crunchy top and old-fashioned flavor, it’s sure to please any crowd. And the best part? It’s extremely easy to make, even for novice bakers.
By following my detailed instructions and tips, you’ll be able to create a moist and delicious pound cake that rivals those made by professional pastry chefs. And with a few substitutions and variations, you can easily customize this recipe to suit your tastes.
So why not give this recipe a try? Whether you’re looking for a Southern-style treat to enjoy on a lazy afternoon, or you just want to impress your guests with a million-dollar pound cake, this recipe is sure to deliver.
So get baking, and let me know how your crunchy pound cake turns out. I can’t wait to hear all about it!
Crunchy Pound Cake Recipe
Ingredients
Topping
- 14 crushed vanilla wafers (1/2 cup)
- 2 tablespoons melted butter
- 1/2 cup pecans, finely ground
- 2 tablespoons sugar
Cake
- 2 cups butter (no substitutes)
- 2 cups confectioners' sugar
- 7 large eggs
- 3 cups all-purpose flour, sifted
- 2 teaspoons vanilla extract
Instructions
- Do not preheat oven.
- Grease a 12-cup tube pan.
- In a small bowl, blend all the topping ingredients with a fork and press into the bottom of the prepared pan; set aside.
- In a large mixing bowl, blend the butter and sugar on low speed and beat until light and fluffy (approximately 5-6 minutes).
- Add the eggs one at a time, beating well after each addition. Slowly stir in the sifted flour. Add the vanilla extract.
- Pour the batter into the prepared pan and bake for 1 hour at 325°F, or until a cake tester inserted in the center comes out clean.
- Cool the cake in the pan for at least one hour.
- Invert the pan over a cake plate, cake should slide out nicely with a beautiful crunchy top!
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.