Food Swings: Summer Berry Poundcake
By Jacob Mathias
Hello, fellow eaters. For those of you that have followed by musings on food on a regular basis, you’ve probably come to find that I rarely, if ever, make desserts.
It’s not that I don’t like dessert, I am just incapable of preparing most forms of baking and confectionery. They all require careful instructions and precise measurements which not the way I usually cook. I like to be inspired and let my food evolve.
However, I’ve chosen to change things up this week. Summer is a wonderful time for food and locally grown berries are now readily available. In honor of those bright bits of fruit, we’re going to prepare a simple dessert that really lets the berries shine through.
Pound cake is probably the simplest cake in the world, it only has six ingredients and is the perfect pair to fresh berries and a little whipped cream (or a lot of whipped cream. I won’t judge).
You will need:
2 sticks softened butter
1 1/3 cups sugar
3 eggs and 3 egg yolks
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1 1/2 cups cake flour
Assorted berries (I usually use blueberries and quartered strawberries)
Preheat oven to 325 degrees.
Grease a 9″ x 5″ loaf pan and then line with parchment paper so the bottom and insides of the pan are covered with paper.
Using a stand or hand mixer on medium high speed, beat the butter for about 30 seconds or so until it’s shiny.
Continuing to mix, slowly add in the sugar, taking about 30 seconds to pour it in. Cream the sugar with the butter for 4 to 5 minutes, until very light colored and fluffy.
In a 2 cup measure with a pour spout, whisk together the eggs and vanilla. Turn the mixer back on to medium high speed and slowly pour the eggs into the sugar in a thin stream. Once the eggs are combine, add the salt and continue to beat for about 30 seconds.
Remove the mixing bowl from the stand. Using a mesh sifter, add a 1/2 cup to the egg batter and fold in with a rubber scraper until combined. Continue to sift and fold in flour in 1/2 cup increments.
Gently pour the cake batter into the loaf pan and smooth the top with the spatula. Place cake in oven for 60-70 minutes, or until a toothpick inserted in the cake comes out clean of better.
Remove from oven and set for 10 minutes. Using the parchment paper, pull the cake from the pan and set on a cooling rack. Cool for one hour before slicing.
Serve topped with a dollop of whipped cream and a healthy handful of your fresh berries.
And remember, Live to Eat.