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Cold oven pound cake starts in…you guessed it…a cold oven.
Is Cold Oven Pound Cake Better?
I set out to find out ever since I saw this cold oven pound cake touted in Epicurious.
Starting things in a cold oven is hardly a new concept. Most recently I’ve heard it suggested for using a certain ceramic brand of bakeware. It does make sense from a theoretical standpoint, especially with the ceramic ware. But, is it better? I’m sure that there are many people who can tell you one way or another–especially about that bakeware. However, is this cake better than the more standard versions? That answer is that for me I see no real advantage. Therefore, I will leave you to decide for yourself.
By the way, this cake is extremely delicious. I don’t want to infer that the cake itself is a waste of time; it isn’t. It’s very dense and rich and has a lovely flavor,
Suggested Cake Pans
First of all, at least 10 cups is necessary and I’d even suggest a 12 cup pan. There’s a lot of batter and it filled my 10 cup brilliance pan right to the brim. The pan produces a stunning cake, but you might want to use the more conventional Bundt pan that has less nooks and crannies. This is an expensive cake to make so you’d want no failures when it’s released from the pan. A straight-sided tube pan would be your safest bet. I had no real issues releasing the cake, but I did spray it up really well with baking spray.
One thing I noticed was my cake was rather light but that was my error. I placed the cake pan on a baking sheet since the pan was full to capacity not realizing that there has to be air flow around the central tube. That was just a matter of aesthetics; the cake baked fine. This is why I suggested a larger-capacity pan. Equally, you can bake any excess batter in a smaller pan.
This cake has a lot of butter and a lot of eggs making it a very rich and delicious cake. Because of this, I’d save this one for special occasions as it’s not an every-day sort of dessert. Mainly that it’s pretty costly–not the calories as cake is hardly a diet item anyway.
Cold Oven Pound Cake
- 3 1/2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 cups whole milk
- 2 tsp vanilla
- 1 1/2 cups unsalted butter 3 sticks
- 3 cups sugar
- 6 eggs at room temperature
- Confectioners icing sugar for dusting, optional
- Grease a 10-inch bundt pan and dust with flour making sure to get into the nooks and crannies of the pan. Non-stick baking spray is good as well.
- Mis the flour baking powder and salt in a large bowl; set aside.
- Mix the milk and vanilla in a large measuring cup.
- Cream the butter on medium speed, using a sturdy stand mixer, until it's light and fluffy.
- Reduce the speed to low and gradually add the sugar. Continue beating for 2-3 minutes until the mixture is very light and fluffy.
- Add the eggs, one at a time, beating well after each addition
- Add the flour mixture in thirds, alternating with the milk mixture, beginning and ending with the flour mixture. Scrape down the sides of the bowl and make sure the batter is evenly mixed.
- Pour the batter into the prepared pan and spread evenly using a spatula.
- Place the pan on the middle rack and set the oven temperature to 325F/160C.
- Bake 60-70 minutes or until the cake is golden brown on the topped a tester inserted in the center comes out clean.
- Cool the cake on a rack for 20 minutes then invert on a serving plate. Once the cake is entirely cool, dust with confectioners sugar if desired.
You didn’t add the eggs
Judith Hannemann says
Thank you!!! I’m post op so a bit out of it.
I don’t have a bundt cake pan.Can I use a different pan? If yes what kind and how long do I have to bake it for.
Judith Hannemann says
If you have a tube or angel food cake pan that’d work just fine. As long as you have at least a 10-cup capacity there’s no change in temp and/or time. This *may* work in a loaf pan (you’d probably need 2 pans), I can only guess the time there, but I’d start checking for doneness after 45-50 minutes.