It’s been raining all day here in New York, and according to the weather charts, it will be for the rest of the week.
Sitting by the window with a cup of tea, I felt the need for some dessert. There are presently, a number of things on my “to-bake” list, but nothing I was particularly in the mood to make.
I needed something simple but delicious. Nothing very time consuming with a big mess and cleanup at the end.
A few days ago, I made two cheese cakes. To top each cake, I made two different sauces- strawberry and blueberry. Of course, I did not want the sauces to go to waste.
You must be wondering what I made. POUND CAKE, a moist, sweet, rich dessert.
Today there are many variations to pound cake. Some add chocolate chips, others add lemon. My variation was Clementine zest.
I found the recipe from Ina Garten, whom I adore when it comes to baking.
This cake is so perfect and easy. And with a homemade blueberry sauce, it is sure to please!
Easy Pound Cake
(Adapted from Ina Garten, 2009)
Makes 1 loaf cake
Prep Time: 30 minutes
Cook Time: 45 minutes – 1 hour
For Plain Pound Cake you will need:
½ pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
3 cups AP flour
½ teaspoon baking powder
½ teaspoon baking soda
*(1 teaspoon kosher salt) - (Ina's recipe calls for salt, but I did not add any)
¾ cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
Zest of 1 clementine
For Fresh Blueberry Sauce you will need:
1 pint blueberries
¾ cup water
¾ cup sugar
3 tablespoons cornstarch
Zest of 1 lemon (this helps to preserve the sauce longer)
On stovetop begin with a medium size saucepan. Combine blueberries and water, and bring to a boil. Add sugar and cornstarch in saucepan and bring to a boil once again. Stir occasionally and keep the lid on to help mixture thicken. This should take about ten minutes total.
Note: After filling thickens, turn the heat down to low and DO NOT cover saucepan completely.
In the meantime, adjust the oven rack to top position to let room for the cake to rise. Preheat oven to 350 degrees F. Grease and flour an 8½ by 4½ by 2½ inch loaf pan.
Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the butter, beginning and ending with the flour. Pour batter into pan, smooth the top and bake for 45 minutes to 1 hour, until the cake tester comes out clean.
When the cake is done, let cool on a baking rack. When ready to serve, drizzle blueberry sauce over each slice!