Bundt Pan problem – redux.

Dear lord, I do understand that I have too many bundt pans, but when you are a real Southern baking woman, can that really be true? Or are you a real baker? In my head, that is a no. Never too many bundt pans and never too many recipes for pound cake either. This is one of my William-Sonoma Gold Touch Pans. They are just too amazing. The bake is great – not too dark and not too light. They say they are non-stick-ish, but I never trust that and spray with baking spray, especially to get in the corners and what nots of these pans.

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All my Williams  Sonoma bundt pans are from Nordic Wear – a made in America company that has been around for ages and a day – since 1946. This one is the heritage bundt pan based on the German design of the kugelhopf. To be honest, this is one of the simplest of the bundt pans that I have, but it is one of my favorites.  It still is rather architectural and looks good with a simple bit of confectioners’ sugar on it.

Hey – look at that – I spelled confectioners’ right the first time – slightly amazing.

I have a bundt pan problem. There I said it.

I love a good pound cake. I have quite a few favorites in this category: a sour cream one, a cream cheese one, a lemon buttermilk one. Yes, I just could go on and on, I am Southern after all.

I think pound cake is a favorite for me because this is one of the few desserts the the MotH* likes. It is simple, slightly sweet, but not too sweet, and I think that appeals to him. It does not hurt that the Boy is a big fan too, as am I.

Funny, my mom used to make pound cake (or as my paternal grandmother would call plain cake)** and toast it in the toaster oven and then smear it with peanut butter. Not something I would do, no matter how much I love some peanut butter, but I understand the idea. Crunchy cake with goopy peanut butter. To each her own.

So in the next few posts, I’ll share my favorite pound cake recipes and my favorite bundt pans as well. They really are, in my opinion, works of art. And the ones I order are all Made in America. Pretty cool, right? Yes, it is Nordic Wear and it is pretty damn cool.

My first non-traditional bundt pan is one that a great friend got for me ages ago – from William-Sonoma – which I could never had afforded at that time. Since my degrees were in Art History and I focused on 17th-century French Chateaus and 18th-century British Country Houses, I had a thing for the Fleur-de-lis.dd_1524 Living here lots of people mistake my fleur-de-lis thing for a support of New Orleans, and most of the time I do not bother to correct people and I do love New Orleans a lot. But the people that know me – really know me – understand the origin of this symbol for me. And my dearest friend bought this bundt pan for me – and shared her sour cream pound cake recipe with me. We are similar in that family recipes are very important and Southern Living magazine has produced some of our favorite things to make (see: Cranberry Relish).

*Man of the House.

** I have made my grandmother’s Plain Cake recipe as an adult and it was pretty much disappointing. Just not inspiring in the least. That said, she made the most amazing fried apple pies. Yes, this conversation will continue.

 

 

Lemon Lemon (Lemon) Loaf – or triple lemon cake, if you prefer

This recipe originally made two 9″ x 5″ loafs, but since I only have one 9″ x 5″ pan which is perfect for my mom’s banana nut bread and the other one is 8″ x something,  I decided to just half the recipe and deal with it. This, therefore, is for one loaf. I have to say I love my loaf pans – they are the Williams-Sonoma gold touch and pretty much amazing. I totally recommend them, no, really – I have no dog in this fight. They are far and away the best baking pans. Baking so evenly and made in the USA – that’s right – just like my Nordic Ware – which are bundt pan magic.* I just keep adding to my gold touch collection – 2 9″ round cake pans, 9″ x 13″ baking pan, and the list goes on. Hey W&S, please send me the 12 cup cupcake pan just because I’m kind of nice (sometimes), well not really. D&D_IMG_0825-Edit

This is one of the softest cakes I’ve ever made. The texture is so light that it seems etherial. It is great plain, but outstanding with syrup and glaze. It makes a great breakfast – hardly surprising, I know.

I like to bake for others, but sometimes, like this, I just want to make something I think I will like. And that usually means lemon-something. Can’t help it. But I did share this around and I think it was well received.

3/4 cup cake flour
3/4 cup all purpose flour
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1 cup + 2 Tbs sugar
4 large eggs, room temperature
zest of two good sized lemons
1 oz freshly squeezed lemon juice
2 sticks unsalted butter, melted and cooled
1/4 cup sour cream, room temperature
1 tsp vanilla extract

3 Tbs lemon juice
3 Tbs sugar

1 cup confectioners’ sugar
2 – 3 Tbs lemon juice

Preheat oven to 350 degrees. Spray 9 x 5″ loaf pan with cooking spray. Line with parchment and spray again.

Sift flours, baking powder, baking soda, and salt over a piece of waxed paper.

Put eggs, sugar, lemon zest, and lemon juice in a food processor and pulse until combined. With food processor running, drizzle the butter through the feed tube. Add the sour cream and vanilla and pulse to combine. Transfer to a large mixing bowl.

Sprinkle the flour mixture, one third at a time, gently fold. Do not overmix. Add batter to loaf pan, and bake for 20 minutes. Rotate pan, reduce oven to 325 degrees and bake for 30 – 35 minutes more or until toothpick comes out clean. Cool in pan for 15 minutes.

In saucepan, heat lemon juice and sugar over medium heat until sugar dissolves. Heat for a few more minutes until it thickens just slightly. Remove from heat and cool slightly [saying slightly quite a bit].

Line a sheet pan with parchment and invert loaf onto pan. Using a skewer, poke holes into top of loaf. Brush top with lemon syrup. Let soak into the cake. Let cake cool completely, at least 30 minutes.

In a small bowl, whisk together confectioners’ sugar and 2 Tbs lemon juice. Should be thick, but pourable. Pour the glaze over top and let it drip down the sides. Let lemon glaze harden, about 15 minutes.

D&D_IMG_0830-EditSoaked unglazed loaves will keep wrapped in two layers of plastic and frozen for up to 6 weeks.

Glazed loaves will keep for 3 days, wrapped tightly in plastic wrap, at room temperature.

I think they get better after the first day.

16 October 2015

This is a half recipe of the original from Epicurious from Baked: New Frontiers in Baking. The food processor part of this really surprised me, but it did work.

*I will not even go into how many Nordic Ware bundt pans I have. I think it might be not natural. But I still love them!

Lemon Buttermilk Pound Cake

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Lemon Buttermilk Pound Cake

I’m a huge fan of pound cake, mostly because it is not too sweet – at least the ones I make are not. Now this one has two of my favorite things in it  – lemon & buttermilk. Sorry, but buttermilk (or sour cream) in any cake is a very good thing. I’m sure there is some chemical reason for this, but to me it’s just good eats (thanks AB).

3 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature
2 Tbs lemon zest
3 large eggs
2 tsp vanilla extract
1 1/4 cups buttermilk
1/2 cup vegetable oil

Lemon Glaze
2 Tbs unsalted butter, melted and cool
1 Tbs lemon zest
2 Tbs lemon juice
1 1/2 cups confectioners’ sugar

Preheat oven to 350 degrees. Grease and flour a ten inch tube pan.
In a bowl, whisk together flour, baking powder, and salt.
Cream together butter and sugar until light and fluffy. Beat in lemon zest, then eggs, one at a time mixing well after each addition.
In a measuring cup, combine vanilla, buttermilk, and vanilla. Alternating add flour and buttermilk mixture, starting and ending with flour. Stir only until no streaks of flour remain. Pour into prepared pan.
Bake for 50-55 minutes, until toothpick into the center comes out clean (Be sure to be careful about this and make sure the skewer, a toothpick really won’t do, really comes out clean and dry).
Cool on a wire rack before topping with lemon glaze.

Combine all glaze ingredients in a bowl. Mix until smooth

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Stained Glass Bundt Pan – Nordic Wear via William-Sonoma

24 June 2012 – vvvg
25 November 2014 – Thanksgiving @ Doug & Samantha’s
2 June 2015 – went over well @ home and @ the office. Truly, a no fail pound cake. Really pretty in my newest cake pan – love the Nordic Wear (for W&S) gold baking pans. I have several. Best part – they are made in the U.S.A! Something I think is very important.