Hey friends, tried something new this week...baking pound cake from scratch! I rarely make any type of cake from scratch. Baking anything from scratch always feels very intimidating and hard. But this recipe was so simple and quick! This cake was so moist and buttery, and even though I was worried about it not being baked all the way through it turned out perfect! I served it to my in-laws for dessert and they loved it! My sweet husband even had two servings, he sure knows how to make a girl feel good! Below you will find the simple steps and tips I used to make this dessert a success!
So, a lot of the time, I am a last minute kind of girl. If you are too, you will love this tip! Most recipes call for softened butter, and I didn't have that! So you take a stick of butter and stand it up and microwave it for 3 seconds, then flip it over and hit it for 3 more seconds. Keep repeating till the butter is soft but not melted. This can be a real time saver, when you want to whip up something yummy but didn't think about it and prepare ahead of time.
I added the butter, eggs and sugar to my kitchen aid mixer. I have been dreaming about baking with this mixer for the last 10 years, but had to wait for someone to buy if for me off my wedding registry, because they aren't cheap. But I love it and it is so worth it! I let these ingredients whisk together for 3-4 minutes until they are well blended.
Then I added in the milk and vanilla and let it whisk some more. You want the butter to totally dissolve into the mixture. So once it looks completely dissolved I started prepping the dry ingredients. You could also do that while it is mixing, but since this was my first time making pound cake, I took my time.
The recipe I based my pound cake off of was for a whole cake. I knew our little group wouldn't eat a whole cake and I didn't want any tasty temptations laying around my house as left overs. So, I cut the recipe in half, and when I say "in half" I mean I round up or down depending on the ingredient. I'm sure that is not how most people bake, but I am more of a "close enough" kind of girl.
The combined the dry ingredients: flour, baking powder, salt and nutmeg before I dumped them in with the wet ingredients. I then mixed them with my mixer and then again by hand with a spatula to make sure everything was blended really good.
I used one of my husband's grandma's baking dishes-mostly because I think its cute and vintage, but it was also the perfect size for the cake. Which, I guess was more like a bread then a cake. Is there such a thing as pound bread?
While I let the cake/bread bake I got the blackberries out of the freezer to thaw. I filled a cereal sized bowl with berries then sprinkled on sugar and cinnamon.
I placed the bowl by the oven vent so they could thaw more, and occasionally used a fork to mash them. I wanted it to be more of a sauce topping then just straight berries, and they turned out delicious. The tartness of the berries was slightly masked by the sugar and cinnamon.
After baking for about an hour, I checked the pound bread with a toothpick, and it was still wet on the inside. So I baked it for about another 20 minutes and when I checked it again, it was cooked through. I always worry about serving mushy dessert to guests.
I let the dessert cool for about 45 minutes to a hour, then sliced it into large chunks. I topped it with berries and some of the juice. Then I added just a touch of whip cream.
Everyone loved the dessert! Cutting the recipe "in half" worked out perfectly because there was only one little piece left. I would definitely make this dessert again, because it was so simple, came together quickly, but tasted like I slaved over it for hours.
I hope you try this recipe and impress your guests like I did mine. I would love to hear how yours turns out so please leave a comment below! Enjoy friends!
Blackberry Pound Cake
Preheat oven to 350
1 1/2 cup sugar
1 1/2 sticks of butter (softened)
1 ts vanilla
1/2 cup milk
1 1/2 cup flour
1/4 ts baking powder
1/4 ts salt
1/4 ts nutmeg
2 cups thawed blackberries (or fresh if its summer time)
2 TBS sugar
1 ts cinnamon
Whisk sugar, butter and eggs by hand or with mixer. Add in vanilla and milk and whisk more. Combine flour, baking powder, salt and nutmeg and mix well. Spray baking bread pan with cooking spray then spread mixture evenly. Bake for 1 hour and 20 minutes.
While baking let blackberries thaw with sugar and cinnamon. Smash together occasionally while cake it baking. Don't over mix and lose all berry chunks.
Let cake cool for at least 20 minutes before serving. Top with berries and whip cream. Serve and enjoy the compliments!