Crunchy Top Pound Cake Recipes

WHIPPING CREAM POUND CAKE RECIPE

Steps:

• *Recipe is correct as written, there is no baking soda or baking powder in it. This cake is leavened, traditionally, with eggs.
• Preheat the oven to 325 degrees F.
• Spray a 10-inch bundt or tube pan with non-stick spray or flour and grease pan, whichever you prefer. I recommend this tube pan or this bundt pan. *If you have a 2-piece, 10-inch tube pan, wrap aluminum foil around the outside of the pan to prevent any batter from leaking out.
• In the bowl of your stand mixer, beat on medium butter until smooth. Add sugar and mix until smooth about 2 to 3 minutes on medium speed.
• Add eggs, one at a time, beating well after each addition.
• Add flour and heavy cream alternately to sugar mixture, beginning and ending with flour.
• Add vanilla and mix on low to medium until well combined.
• Pour batter into a prepared 10-inch tube or bundt pan.
• Bake for 1 hour 15-25 minutes at 325 degrees F. Test for doneness with a wooden pick The cake will be done with no crumbs or dry crumbs remain on the pick.
• Cool in the pan for 20 to 25 minutes before inverting onto a serving tray to cool completely.
• Store in an airtight container on the countertop 3 to 4 days.

CRUSTY LOAF CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray pan with non-stick spray.
• Cream together the shortening and sugar. Add eggs, vanilla, flour and mix well.
• Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until top is golden brown.

OLD FASHIONED POUND CAKE WITH A CRUNCHY TOP

Steps:

• Cream the sugar and vegetable shortening (Crisco) together. Add the eggs, one at a time, beating after each addition.
• Mix all the dry ingredients together (flour, salt, baking soda). Add the wet ingredients (vanilla and buttermilk). Alternate adding the wet and dry ingredients (about 1/3 of the quantity at a time), mixing after each addition.
• Divide batter between two bread loaf pans.
• Bake at 350 degrees Fahrenheit for 1 hour and 15 minutes. Reduce the heat to 300 and bake for another 15 or so minutes, until a toothpick stuck in the center of the cake comes out clean.

CRUSTY POUND CAKE

Steps:

• 1. DO NOT PREHEAT OVEN. All ingredients room temperature (75F or above) WELL GREASE and Flour: one tube pan, or two loaf pans
• 2. Cream the sugar and butter. Reduce speed and add one egg, whip for 1/2 minute then add the other eggs, one at a time, whipping for 1/2 minute between each one.
• 3. Reduce speed to slowest and add 1/4 of the flour, blend for 2 minutes using spatula to scrape the bowl. Now add 1/3 of milk, the food coloring and whip 1 minute then repeat alternating flour and milk. Starting and ending with flour.
• 4. Do not preheat the oven. Place the cake on the middle rack and turn oven to 325 F. Bake for 1 1/4 hour -- then set oven to 350 F and bake for 15 minutes more. Cake should be very brown but not burnt.
• 5. Remove the cake from the pan immediately when taken out of oven and place it on a cooling rack to cool.

CRUSTY CREAM CHEESE POUND CAKE

Steps:

• Butter and flour one Bundt pan. Preheat oven to 325°F.
• Cream together butter, cream cheese, and shortening.
• Add sugar and beat until the mixture is light and fluffy.
• Alternately add flour and eggs beginning and ending with flour. Make sure to beat well after each egg.
• Stir in vanilla and pour into prepared bundt pan.
• Cook for 1 hour and 15-20 minutes or until tester comes out clean.

BEST OLD-FASHIONED POUND CAKE

Steps:

• 1. Preheat oven to 325°.
• 2. In the bowl of a stand mixer fitted with the paddle, cream together the butter, cream cheese and sugar until light and fluffy with the mixer on medium speed. (No higher than medium).
• 3. Add each egg, one at a time, blending after each addition. Add both extracts.
• 4. Turn the mixer down to low and add the salt and the flour a little at a time until it is all added. Mix for another minute on low until the flour is completely incorporated.
• 5. Grease and flour a tube pan. Pour the cake batter into the pan and smooth the top with a spatula. Sprinkle a couple teaspoons of sugar evenly across the top of the batter.
• 6. Bake for 90 minutes in preheated oven or until a toothpick inserted in the center of the cake comes out clean. (If the cake is not finished at 90 minutes, let it cook for another ten minutes, checking again afterwards).
• 7. Remove the cake from the oven and set it on the counter and let it rest for 10 minutes. After ten minutes, run a butter knife around the outer edges of the tube pan. Lift the cake out from the pan's outer piece by pulling up on the center tube (while using a pot holder). Set the cake back down on the counter and cover it with a cake cover and let it 'sweat' for ten more minutes.
• 8. Run the butter knife around the bottom of the cake, separating the bottom of the cake from the pan. Carefully and quickly turn the cake over onto your flat hand or plate, remove the pan's tube piece, and then flip the cake back right side up on a serving plate.
• 9. Serve with coffee, hot tea, whipped cream, fresh fruit, or other scrumptious things.

CRUNCHY POUND CAKE

Steps:

• Preheat oven to 325º.
• Grease and flour bundt pan.
• Combine butter and shortening in mixer bowl.
• Add eggs and blend well.
• Add other ingredients.
• Beat on medium speed for 10 minutes.
• Pour into pan.
• Bake 70 minutes or until golden brown.
• Cool in pan 10 minutes.

EASY POUND CAKE RECIPE

Steps:

• Grease and flour a tube or bundt pan and set out the eggs and butter to allow them to come to room temperature.
• In a large bowl, cream the butter and sugar until smooth. Add the eggs, one egg at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated.
• Stir in the vanilla.
• Pour the vanilla cake batter into the prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80 to 90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.