Currently baking from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter
I hate my nonstick bundt pan. No matter how carefully I grease and flour it, just about everything sticks, including, as you can see, this cake from my next book, Great Coffee Cakes, Sticky Buns, Muffins & More.
I wasn’t sure what to expect from this recipe. I have lots of pound cake recipes, but none that call for whipped cream instead of butter. The batter starts off by whipping eggs for five minutes and then slowly adding sugar. Vanilla, a small bit of flour and baking powder are carefully incorporated, followed by cream that has been whipped to firm peaks.
The flavor of the cake was nice, but I didn’t care much for the texture. Even though it was tender, the texture was very airy, almost like an angel food cake. I think it might be good with some fresh fruit, but on its own, I wasn’t very impressed with this cake.
Your pound cake looks delicious. We get imperfect cake all the time. Maybe your formula is too rich. Try to cut down the sugar content by 10-15%, it will make the cake easy released from the pan.
Can you post the recipe? Want to try out with my new
flower bundt tin.
I think Trista needs a new Bundt cake pan. Although I haven’t used it in a long long time I have one that is old and the cake comes out fine everytime, so I just think it is the pan. The crust of this cake was the very best of this cake I think. It really wasn’t an angel food cake either, kinda in between. It was still good but not an angel food cake and not a pound cake.
Hmmm… sounds like you need another shopping trip to the kitchen store! (Sorry hubby!) Pound cake is one of my many (very many) favorites but it’s not light an airy like angel food cake (another favorite). Not having butter might make it a better Weight Watcher™ choice though. I loved it when the cake stuck at my mom’s house. It meant one of two things – we got to eat the scraps and sometimes it meant a 2nd cake! LOL