Thursday, November 12, 2009

Leftover Berries Part 1: Raspberry and Blueberry Vanilla Pound Cake

After a week of cake decorating, I wanted to bake something really simple but oh so flavorfull. I also had some raspberries and blueberries left over from the mini tarts that I wanted to use, hence the berry pound cake.

Let's just say it's so yummy, that half of it was gone in less than an hour... and we are only 3 at home!!

Vanilla Pound Cake

Adapted from Dinner with Kirsten

fresh raspberries
fresh blueberries
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
3 large eggs, at room temperature, whisked to blend
1 cup milk, at room temperature
2 teaspoons pure vanilla extract

Position a rack to the lower third of the oven and preheat to 350 degrees. Butter and flour a 10-inch tube pan. Mix the berries with 2 tablespoons of the flour and keep in fridge.

Sift the remaining flour, baking powder and salt together into a bowl or onto a sheet of waxed paper. Set the mixed ingredients aside.

Put the butter into the bowl of a mixer and beat at medium speed until smooth. With the mixer running, add the sugar in a steady stream. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula. Continue to beat at medium speed until the mixture is very light and fluffy, about 4 to 5 minutes.

With the mixer still at medium speed, begin to add the eggs in small additions, about a tablespoon at a time. If the mixture becomes watery or shiny, stop adding the eggs and beat at an increased speed just until it smooths out. When the batter has come together again, decrease the speed to medium and continue adding the eggs, scraping down the paddle and sides of the bowl from time to time; it will take 3 to 4 minutes to incorporate the eggs. The mixture is properly combined when it appears white, fluffy and increased in volume.

Reduce the mixter speed to low and add the flour mixture and the milk alternately—4 additions of flour, 3 of milk—scraping the paddle and bowl frequently and mixing until the batter is smooth after each addition. Add the vanilla and mix just to blend. Fold in very gently the berries with a spatula.

Spoon the batter into the prepared pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean. Transfer the cake to a cooling rack and allow it to cool in the pan for 10 minutes. Invert the cake onto a rack, remove the pan, and cool to room temperature.

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