We are nearing the end of berry season. It's a tragedy, I know.
Pound cake with berries is a bit of a nostalgic dessert for me. Its something I remember having, in some variation, every summer as a kid. Sweet, juicy berries paired with fresh whipped cream and buttery pound cake makes for such a perfectly-balanced, simple, delicious dessert that it's no wonder we revert back to it time and time again.
Over the weekend, I got my hands on a box of the best blackberries I've seen all year, and I knew it was time to bring back the pound cake. This is the first time I've tried the cold-oven pound cake recipe from Food52, and I'm glad I did. It yields a dense, flavorful cake that is even better the second and third day than it is on the first.
Note: I know, it's in every baker's rule book to use unsalted butter forever and ever. Trust me, you'll want to use salted butter in this recipe. If you're nervous, use a higher-quality salted butter like Kerrygold or Plugra. I used the latter, and it worked wonderfully.
Cold-Oven Pound Cake with Berries & Cream
recipe, adapted slightly, from Food52
for the cake:
5 eggs, separated
2 sticks (8oz) salted butter
1/2 cup solid shortening
2 1/2 cups sugar
1 1/2 tsp vanilla extract
1 cup 2% or low fat milk
3 cups all-purpose flour
for the compote:
1 pint blackberries
1 TB lemon juice
- Grease and flour a tube or bundt pan. Set aside.
- Separate the eggs; the yolks go in a small bowl. The whites go into a medium bowl. Set both aside.
- Using a stand mixer, cream the butter, shortening, and sugar until light and fluffy.
- Add the egg yolks to the creamed mixture and beat until incorporated.
- Pour the vanilla into the milk.
- Pour 1/3 cup of the milk mixture into the butter, sugar, and egg mixture along with 1 cup of flour. Beat only until incorporated -- do not overmix. Repeat the milk and flour additions twice more until all is used and beaten until just incorporated.
- Beat egg whites until stiff but not dry, and fold gently into the cake mixture.
- Pour the mixture into the greased and floured tube pan and place the pan into the cold oven.
- Turn the oven on to 300° F. Bake the cake for 45 minutes.
- Raise the temperature to 325° F and bake another 45 minutes.
- Remove from the oven and place the pan on a cooling rack for 20 minutes. Then, run a knife around the edge and invert the cake onto the rack and then back onto a plate.
- To make the compote, add blackberries and lemon juice to a small saucepan, and place over low heat (lid on) for 20-25 minutes, or until berries reach your desired texture. You can puree and strain if you like, or leave it as is with chunks of fruit.
- Serve slices of cake with whipped cream and compote. (Cake is also really good when toasted!)