Thursday, 25 August 2016

Brown Sugar Rosemary Pound Cake


Is there one pastry that you catch yourself thinking about from time to time? You dream about it not because it is the fanciest slice of cake or most delicate viennoiserie, but because it evokes some sort of hominess and comfort. A simple slice of pound cake can do that for me. In particular I am thinking of the rosemary pound cake from my favourite cafe in Vancouver. They've stopped carrying it for a while and I catch myself peering into the pastry case every morning, crossing my fingers they would bring it back for that day. No luck yet. So in the mean time I have been making my own rosemary pound cake - something to curb the cravings until Revolver starts carrying it again. 

I love making pound cakes. They are so easy but oh so satisfying. You taste all (well all four) the ingredients that are in it: butter, sugar, eggs, and flour. You don't really need a recipe either because a pound cake is exactly what it sounds like - a pound of butter, a pound of eggs, a pound of sugar, and a pound of flour. It's a 1:1:1:1 ratio. From time to time, I throw in matcha powder in the mix to make a matcha pound cake. But this time it's rosemary. The rosemary doesn't necessarily make it a savoury baked good, but it adds a gentle earthy flavour.

I've made rosemary pound cake with granulated sugar many, many times. Recently I started substituting some of the granulated sugar with brown sugar. Substituting half a cup seemed to do it. It adds a subtle caramel-y note without being too overpowering. It also doesn't mess with the texture of what makes a great pound cake.

A traditional pound cake recipe which calls for a pound of each ingredients yields two loaves or one large bundt. I've halved the recipe here just in case two loaves seem excessive. But let's be honest, one can never have an excessive amount of pound cake. 




















Brown Sugar Rosemary Pound Cake
Yields one small bundt or one 9 x 5 loaf

227g (2 scant cups) all-purpose flour
1/4 teaspoon salt
3/4 tablespoon rosemary, finely ground
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1/4 cup brown sugar
4 eggs 

Preheat oven to 325F. In a medium-sized bowl, mix together flour, salt, and ground rosemary.

In a large bowl or bowl of a standing mixer cream together butter and sugars until light and fluffy. Add in eggs, one at a time and make sure each one gets fully incorporated before adding the next. If you add them all at once, there will be a much higher chance that the batter will curdle. 

Gently mix in the dry ingredients and mix until no more flour is seen.

Bake for 40 - 45 minutes (and for 50 - 55 minutes if baking in a loaf pan). Serve warm or cooled with fresh berries and a dollop of whipped cream.



2 comments:

  1. I love pound cake! I remember my Nana used to always have one of those frozen Sara Lee pound cakes in her freezer, and we would have it with whipped cream. So good! I love these photos, your styling always amazes me!

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    1. oh my!! sara lee pound cakes are my absolute fav! i grew up eating it for breakfast (healthy, i know) and it just screams nostalgia for me.

      thank you!

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