I can hear you YAWN….. yes, yet another one of Tish Boyle’s pound cake. Pound cakes are hopelessly boring to bake (translated to mean EASY!) achingly uninspiring to photograph… but always satisfying to eat…. After trying out her Luxe Pound Cake and Plainly Perfect Pound Cake, Tish Boyle beckons once more with her claim that this is a ‘sure fire bake sale hit’ . Are you going to ignore that claim?? Not me!
Thanks to the ButterMilk, this is more moist than the Plainly Perfect Pound Cake. The little citrus hint from the orange zest took backstage to the crumbly cinnamon flavoured streusel that is swirled throughout the cake – great flavour and texture to the otherwise, plain pound cake.
Thanks to the ButterMilk, this is more moist than the Plainly Perfect Pound Cake. The little citrus hint from the orange zest took backstage to the crumbly cinnamon flavoured streusel that is swirled throughout the cake – great flavour and texture to the otherwise, plain pound cake.
I gave out 4 thick slices of these to my neighbour. They came back within 10mins, all wide eyed to tell me that the cake was VERY NICE! So, I guess, Tish Boyle wasn’t exaggerating when she said that these are ‘sure fire bake sale hit’.
If I were to bake this again, I would most likely use a bundt pan and give the streusal a more energetic swirl to create a more distinct pattern. Otherwise, there is very little else I could ask from this recipe. It is honestly, plainly outstanding. Book mark this for your next bake-sale event!
Author:
Ingredients
- Cinnamon Streusel Swirl
- 1/2 cup (60g) All purpose flour
- 1/3 cup (72g) Firmly packed light brown sugar
- 1/4 tsp Ground Cinnamon
- Pinch of sale
- 3 tbsp(42g) Unsalted butter melted
- Buttermilk Pound Cake
- 2 cups (242g) All purpose flour
- 1/2 cup (57g) Cake flour
- 1 tsp Baking powder
- 1/4tsp Baking soda
- 1/4 tsp Salt
- 1/8 tsp Ground cardamom
- 1cup (227g) Unsalted butter, softened
- 2 cups (400g) Castor sugar (I used 340g)
- 3 large Eggs
- 2 tsp Vanilla Extract
- 1 tsp Finely grated orange zest
- 1cup (240ml) Butter Milk
Instructions
- Preheat oven to 170C / 325F. If using a bundt pan, grease the inside of a 10inch bundt pan with butter and dust it with flour. I used a loaf pan and lined it with baking paper.
- In a small bowl, whisk together the dry ingredients of the Cinnamon swirl. Add the melted butter and stir until blended and crumbly.
- Sift together the flours, baking powder, baking soda, salt and cardamom into a medium bowl. Whisk to combine and set aside.
- Using a paddle attachment, cream butter for 2 mins at medium speed in a mixer until very creamy. (2mins) Gradually add in the sugar and continue beating at medium high speed until pale and light. (4mins)
- At medium speed, add in eggs one at a time and mix to incorporate eggs well.
- Add vanilla extract and orange zest. Add in the flour in 3 portions, alternating it with milk (2 additions). Mix until just combined.
- Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into an even layer.
- Bake the cake for 65 to 75mins, until the cake tester inserted into the center comes out clean.
- Cool the cake for 15 mins before turing out the cake to cool