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Back to the Basics with Buttery Pound Cake!
My daughter, Sydney, just started 3rd grade a few days ago.  So to help welcome her new teacher and to show our appreciation, we decided to make a Buttery Pound Cake for her.  With some simple wrapping, curly ribbon, and a card, we were all set.  I hope her teacher enjoyed the cake as much as we did.  I ate this cake for breakfast for three days straight!  Based on what I heard back from Sydney, it sounds like her teacher was pleasantly surprised to get it, which is always a plus in my book!

There are almost too many reasons to love this cake (so I've listed my top three). 

     1. It's very easy to make.  One bowl, a little mixing, and a little oven time is all it takes. 

     2. There's no frosting to worry about.  That makes me so happy that I can hardly stand it!  Less mess in the kitchen and less sugar for the kids...need I say more? 

     3. It's so versatile.  With its rich, buttery flavor and moist texture, this cake is perfect for a light snack anytime, a gift for the new teacher (like we did for Syd's teacher), an afterschool snack, or if you're like me, a breakfast on-the-go (with a cup of coffee of course)! Oh, and I almost forgot, it's easy to clean up after the kids sneak into the kitchen to grab a few pieces while you're not looking.  Because it's not as crumbly as other cakes, there are fewer crumbs to vaccuum up when you find out what they did!  Oops!  Well, I guess that's my top four reasons...

To get started, preheat your oven to 350° F.  Next, you need to prepare your cake pan.  I used a traditional Bundt®  cake pan (10-15 cups); however, there are a whole host of cool Bundt® pans to choose from.   If the kids had their way, they would've chosen the castle pan!  I imagine it would've looked cool, but how would you even cut something like that?

Using your favorite baking spray, lightly coat the inside of the pan.  Just a few notes about using baking spray...1) It's the kind that contains flour.  Your cake will stick to the pan if it doesn't, and you'll get very frustrated!  2) Do not overspray the pan.  If it starts to drip down to the bottom, then you've added too much. 

I personally don't use baking spray because I can never get it quite right.  I over-spray the pan, then the edges of the cake curl over and get really hard as the cake bakes.  It's one of my pet peeves... So, if you don't have baking spray, aren't good at getting it right, or just prefer to use more traditional methods (like me), you can coat the inside of the pan with butter or shortening.  Be sure to get into all of the little grooves so the cake doesn't stick to the pan.

 shortening-on-pan1

 Once you've greased the inside of the pan, add a little bit of flour and roll the pan around until there's a light coating of flour throughout.  Don't be afraid if it looks like there's too much flour in it.  Just be sure you coat as much of the pan with flour as possible.

 roll-flour-around-in-pan

 Remove any excess flour you may have in the pan.  I typically  flip it upside down over the sink or trash can, and that works just fine.  Now your pan's ready to use!

 pan-is-ready1

 Next, crack the eggs into a bowl to be sure they're ok to use.  By doing this, you're also decreasing the likelihood of accidentally getting shells in the batter, which is always a good thing.

 eggs-in-bowl

  Now it's time to prepare the batter.  Using a mixer, combine the sugar and softened butter.  There are a whole host of ways you can soften the butter, but I prefer quick and easy.  I put it in the microwave for 6-7 seconds.  However, if you're going to use the microwave, be sure you don't overheat it.  Six to 7 seconds is all it takes.  Once it begins to melt, you've lost your texture!

You can also set it out for 20-30 minutes before you begin baking.  I've also heard that cutting it into tiny pieces works...

combine-sugar-and-butter

 After the sugar-butter mixture is smooth, begin adding the eggs to the mixture, one at a time.  Be sure your mixer's setting is on Low so you don't end up with egg all over your face!  I say that with plenty of experience...

 add-eggs-to-batter  

After the eggs have been added and the batter is smooth, turn the mixer off and scrape down the sides of the bowl using a spatula or spoon.  That way, you make sure all of your ingredients are well incorporated.

 scrape-down-sides-after-adding-eggs

 Turn your mixer back on and add the sour cream, milk, and vanilla.   Once the batter is smooth, add the salt and flour.  Again, be sure the mixer's on Low speed while the ingredients are being added to avoid splatter.   This is when the batter starts to really come together and to look more like cake batter!

 begin-adding-flour

After all of the flour's been added, scrape down the inside of the bowl.

 scrape-down-flour

 Continue to mix until the batter is smooth.  When ready, the batter will be moist and slightly thick.  Pour the batter into the cake pan, and using a spatula  smooth out the batter.  You don't want your cake to be lopsided!  And be careful not to touch the sides of the pan with the spatula...if you do, then the cake might stick in that area.

 pour-batter-in-pan-and-smooth

 After you've smoothed out the batter, the cake's ready to go into the oven.  How easy was that?

 ready-to-go-into-oven

 Bake for 55 to 65 minutes.  Using the 10-15 cup pan, it took me about 60 minutes until the cake was ready.  To be sure the cake is cooked throughout, gently insert a toothpick or wooden skewer into the center of the cake.  If the skewer comes out clean, the cake's ready!

 insert-skewer-into-cake

 Allow the cake to cool in the pan for about 15-20 minutes.  After the cake  has cooled, carefully flip it onto your favorite serving platter or plate.  Be careful because the pan will still be hot.

If you like, give the cake a little dusting of powdered sugar using a fine strainer.  I typically wait until the cake is completely cooled (overnight) to add the powdered sugar because I don't want the sugar to melt into the cake.  It looks so beautiful with the white "snow-like" sugar on top when you're done!

dust-with-powdered-sugar 

Classic, perfect, and oh-so-delicious...It's definitely one of my top three favorite cakes, and I bake cakes for a living!  You can serve it all by itself, with fresh fruit or ice cream, or like me, with a hot cup of coffee!  Yum!  And, Mrs. Warner, if you read this, please let me know what you thought of your cake!

  final-picture

Remember to rate & review this recipe, Buttery Pound Cake.  On Thursday, come back and learn about a muffin tradition!

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well i am going to try this it look real good i love to bake ,and try new thing to cook,but one thing now,i have been bake for many years ,sometime my cake don`t rise way they should what is wrong with that.and i use the same all the time, thank you;

Posted Nov 16 2012 by betty baker
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Test Kitchen Comment
From:

Cindy

There are many things that could affect how the cake rises. It is best to make sure you have fresh baking soda and/or baking powder. Those two items sometimes can be in my pantry for longer than I realize. Other reasons why the cake might not rise as you would like relate to baking and also mixing. If mixed too long the cake batter can have too much air beat into it and then how it rises can be affected.
Posted November 17, 2012

SHOULDN'T U ALTERNATE THE FLOUR AND MILK BEGINNING AND ENDING WITH FLOUR.

Posted Feb 24 2012 by LAVERNE P.
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Test Kitchen Comment
From:

Cindy

In many pound cake recipes you add the dry and wet ingredients alternately. The main reason you would do this is to make sure all the ingredients get mixed into the batter very well. This recipe was developed so the ingredients are added in the order listed instead of the wet and dry ingredients listed being added alternately. In all pound cake recipes it is important to make sure the ingredients get mixed in well.
Posted February 24, 2012

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