Lucky me and lucky you…today marks another scrumptious guest post to keep us satiated while I continue my recovery. This delicious pound cake comes to us via Ngan @ ngan made it. Ngan is another friend I was blessed to meet through Fiesta Friday. It was when we were assigned co-hosting duties, way back in week 12, that I really got know her. I have admired Ngan’s blog from day one…from the delicious food she offers to the gorgeous photography and beyond! Ngan is a beautiful member of our blogging family who radiates kindness, support and encouragement. The gentleness of her soul is evident in each and every one of her posts, as well as the comments she leaves for others. And did I mention she can cook? Boy, oh boy, can she ever! From a beautiful challah, to spaghetti carbonara. Please, pay her a visit, and witness first hand what she offers. But first, continue reading on to join me in drooling over this spectacular pound cake!
Somehow, the words “thank you” don’t seem enough to express my gratitude to you, Ngan, for accepting the challenge of a guest post…but, THANK YOU! I am forever in your debt for your generosity. 🙂 This cake will certainly be on my menu as soon as I’m back in the kitchen. And now, heeeerrrreeesss Ngan…
When Nancy asked if I would write a guest post for feastingwithfriends while she recuperates from surgery, I immediately said yes. It took a mere 3 seconds before I knew what I wanted to make for her: the powdered sugar pound cake. Move over Sara Lee! This is the new wave of pound cake! This cake is moist and fluffy on the inside and has a divine golden, almost candied almond shell on the outside. You will not go wrong serving this at your summer picnics and teas.
I enjoyed this cake with a cup of chai tea in the late afternoon and have been sneaking a slice of frozen pound cake here and there. I think it’s best not to resist those urges for a little sweet treat, don’t you?
This cake is amazingly easy to make. With just six ingredients and a smidge of time, you’ll have a beautiful cake to share with friends. I always admire how Nancy takes step-by-step photos of her process to show how doable a recipe is, so I made this collage to show you how ridiculously simple it is to whip up this cake. If you don’t want to make a huge bundt cake and would like individual sized cakes, simply divide the batter into mini-muffin trays and bake according to the directions below.
Thank you, Nancy, for letting me share a little treat with your viewers. We all wish you a speedy recovery!
Powdered Sugar Pound Cake
Adapted from Sunset Magazine.
Not Your Average Pound Cake (guest post for feastingwithfriends) – NR
• ¾ pound (1 ½ cups) butter, at room temperature
• 1 pound (3 ½ cups) powdered sugar, sifted
• 6 large eggs
• 1 tsp vanilla extract
• 2 ¾ cups sifted cake flour
• ¼ cup sliced almonds
1. Preheat oven to 300 degrees F. Beat butter in a large bowl until creamy. Slowly
add the powdered sugar, one ½ cup at a time, working it into the butter until the
mixture is light and fluffy. Beat in eggs one at a time, making sure to incorporate
well into the mixture. Add vanilla and beat in. Finally, beat in the cake flour, ½
cup at a time until the batter is well mixed.
2. If making mini-cakes, butter and flour a 12-cup mini muffin tin and fill each cup
about ¾ of the way full. Gently press sliced almonds on the top of each cup.
Bake at 300 degrees F for about 20 minutes, give or take a few minutes depending
on your oven’s temperature. The mini-cakes will be done when the edges are
golden and a toothpick inserted in the middle of a cake comes out clean. Remove
from muffin tins immediately and let cool on a wire rack. There is enough batter
to make about 48 mini-cakes. Note: Make more than one mini-muffin tray at a
time or make one muffin tray and one bundt cake tray following the instructions
3. If using a bundt or decorative pan, generously butter and flour the pan. Sprinkle
slivered almonds on the bottom of the pan. Slowly add batter to the pan and
smooth out the top. Bake on 300 degrees F for about 1 hour and 15 minutes,
or until the top and edges are golden brown and a toothpick inserted in the cake
comes out clean. Turn onto a wire rack and let cool for at least one hour. Serve
slightly warm or at room temperature.
4. Leftovers: The mini-cakes held up well in an airtight container at room
temperature for about 2 days. I suggest freezing them at this point. As for the
bundt-sized cake, I would advise against storing it at room temperature after the
first 24 hours. Instead, cut the remainder of the cake into ½ inch thick slices (or
1 inch if you want bigger pieces) and place in an airtight container and freeze
them. To serve from frozen, simply take the desired number of slices out of the
freezer and let rest on a plate at room temperature for 20 minutes. It will taste as
delicious as the first day.
If you would like to see more from me, please visit ngan made it.
Have a great day!