As I’m sure some of you already know, some of my favorite cookbooks are the Baked series by Matt Lewis and Renato Poliafito. Their latest cookbook, Baked Occasions, might be my favorite one yet. That’s the book the Baked Sunday Mornings group is currently making their way through, and while I haven’t been keeping up, I’ve still been following along! When they made this Buttery Pound cake with Salty Caramel Glaze, I knew it was one I was going to have to try. And I wasn’t disappointed. The crumb on this cake is perfect – just like the pound cakes my parents seem to always have in their house (my dad’s favorite ), but homemade so of course even better! Pound cake is such a simple flavor, but sometimes simple flavors can be the most pleasing, and come on – you can’t really go wrong with a salted caramel glaze! I do think this would be delicious with some fresh summer berries too, though… and maybe some homemade whipped cream?
For the cake:
- 1 cup (130 g) all-purpose flour
- ¾ cup (90 g) cake flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 6 ounces (12 tablespoons) unsalted high-fat/European-style (cultured) unsalted butter, softened, plus more for the pan (I used Plugra)
- 1¼ cups (250 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- ¾ cup (180 ml) heavy cream
For the glaze:
- ½ cup (110 g) firmly packed dark brown sugar
- ½ cup (120 ml) heavy cream
- 2½ ounces (5 tablespoons) high-fat/European-style (cultured) unsalted butter
- ¾ teaspoon fleur de sel, plus more for sprinkling
- ¼ to ½ cup (30 to 55 g) confectioners’ sugar, sifted
To make the pound cake, preheat the oven to 350°F with an oven rack positioned in the center. Butter the bottom and sides of a 9 x 5 inch loaf pan. Place a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two long sides of the pan and overhang slightly. (This will make it easy to remove the pound cake from the pan after it is baked.) Butter the parchment paper, sprinkle with flour and knock out the excess.
In a medium bowl, whisk together the flours, baking powder and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Add in the vanilla. Turn the speed to medium-low and add the eggs and egg yolks one at a time, beating each addition until incorporated, scraping down the sides of the bowl as needed. Turn the mixer speed to low and add in the flour mixture in 3 additions, alternating with the heavy cream, beginning and ending with the flour. Beat each addition just until incorporated.
Transfer the mixture to the prepared loaf pan and smooth the top out with an offset spatula. Bake 55-65 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs. If the top of the cake begins to brown too much, tent with a sheet of aluminum foil. Allow the cake to cool in the loaf pan for 15 minutes, then transfer to a wire cooling rack to cool completely.
Matt & Renato state that the cake tastes better the second day, so if you can wait that long, make it a day in advance! Glaze the cake on the day you plan to serve it (or go with the fresh berries/whipped cream combo!)
To make the glaze, stir together the brown sugar, cream and butter in a medium saucepan placed over low heat. When the butter is about half melted, increase the heat to medium-high and bring to a boil. Whisking constantly, boil the mixture for 90 seconds. Remove from the heat and continue to whisk vigorously for 1 minute to release the excess heat. Stir in the fleur de sel and allow to cool for 5 minutes.
Add in 1/4 cup confectioners’ sugar and whisk until combined. Continue adding confectioners’ sugar, a tablespoon at a time, until the mixture is pourable and slightly thick (it will continue to thicken as it cools).
Place the cake on a wire rack set over a baking sheet covered in parchment (to aid in cleanup!) Use a skewer to poke holes in the top of the cake, then pour the warm glaze over the cake to cover. If desired, spoon the glaze that collects on the parchment back over the cake. Sprinkle lightly with additional fleur de sel. One tip – I tend to love to use a lot of fleur de sel on the top of desserts, but in this case I felt that it got too salty quickly, so I’d sprinkle with a light hand! Slice and serve.
Yield: 1 9 x 5-inch loaf
Source: Baked Occasions