One pound flour, one pound eggs, one pound butter and one pound sugar. That’s an old-fashioned pound cake, right? Add raspberries and use brown sugar and that’s a Brown Sugar Pound Cake with Raspberries, right? Well, if pound cake really were that simple, all pound cakes would be basically the same. Right? But how many times have you tried to make a pound cake, only to find it flat, heavy, dry, or just plain boring? Well, I’ve discovered a way to improve the texture of pound cake using a little modern technology. While we’re at it, let’s do something about its standard old boring presentation also.
Brown Sugar Pound Cake
First the texture: Thanks to a recipe by Chicago’s Ina Pinkney I can honestly say I’ll never have to serve a dry, dense pound cake again. Her pound cake is prepared in the food processor and takes just takes a few minutes to whip into shape. The secret to Ina’s success seems to come from melted butter. This liquid fat coats the flour proteins better than solid fat and thus limits gluten formation, giving this cake a tender crumb that melts in your mouth.
Upside-Down Brown Sugar Pound Cake
Now the presentation: I know the crack down the center of a pound cake is a badge of honor. And that’s good enough reason to show it off proudly, sometimes. But in paying homage to the crack most of us are missing creative opportunities to dress up our brown sugar pound cake in some unexpected ways.
What if you took everything you thought you knew about a Brown Sugar Pound Cake and turned it upside down? Literally. Suddenly this pound cake defies expectations. What could have been overlooked, garners all the attention, and it’s just a pound cake. A very good pound cake, for sure, but we’re not reinventing the wheel. After all, if you turn a wheel upside down it’s still a wheel.
But if you turned a pound cake upside down you’d have a spectacle on your hands. I mean on your plate. GREG