Baking Perfection: The Ultimate Vanilla Pound Cake with a Crunchy Baked-On Glaze from King Arthur Flour
There’s something inherently comforting about a classic pound cake, and this exceptional vanilla pound cake recipe, originally featured in the acclaimed King Arthur Flour Whole Grain Baking Book, takes that comfort to an entirely new level. What makes this recipe truly stand out is its innovative approach to ingredients, combining both granulated and powdered sugar, along with a unique blend of whole wheat pastry flour and bread flour. This thoughtful combination isn’t just for show; it’s meticulously designed to create a cake with an incredibly tender, soft crumb in the center, while simultaneously providing robust structure and a delightful, slightly thick crust that adds to its charm. It’s a testament to the fact that with the right techniques and ingredients, a simple pound cake can become an unforgettable culinary experience.
The Secret to a Superior Texture: Flour Blending & Sugar Harmony
The mastery of this vanilla pound cake lies deeply within its ingredient selection, particularly the ingenious flour blend and the dual-sugar approach. Unlike traditional recipes that often rely on a single type of flour, this King Arthur Flour creation leverages the distinct characteristics of two different flours to achieve a superior texture. The whole wheat pastry flour is the unsung hero responsible for the cake’s delicate and soft interior. Its lower protein content, compared to regular whole wheat flour, ensures a tender crumb that melts in your mouth, while still imparting the subtle, wholesome flavor and nutritional benefits of whole grains. On the other hand, the bread flour, with its higher protein content, provides the necessary gluten structure. This not only gives the cake its classic pound cake density and resilience but also contributes to the pleasingly substantial, slightly thick and chewy crust that many bakers cherish.
Beyond the flours, the choice of sugars plays a pivotal role in both the texture and sweetness of the cake. The recipe calls for a mix of granulated sugar and confectioners’ sugar. Granulated sugar provides much of the cake’s structure and helps create that satisfying crispness in the crust, while confectioners’ sugar, being finer, contributes to an even more tender and smooth crumb. This thoughtful combination ensures a perfectly balanced sweetness and an incredibly fine texture throughout the cake. When creamed together with butter, these sugars also aid in aeration, creating a light, fluffy base that’s essential for a truly exceptional pound cake.
The Unforgettable Crunchy Baked-On Glaze
While the internal structure and flavor of King Arthur’s Vanilla Pound Cake are undeniably delightful, it’s the signature crackly, crunchy baked-on glaze that truly elevates it to legendary status. This isn’t your average drizzle applied after cooling; this unique glaze is poured over the cake a mere 15 minutes before its total baking time is complete, and then it’s returned to the oven. Yes, you read that correctly – it bakes onto the cake! This unconventional method creates an irresistible, thin, sugary shell that shatters with every bite, offering a fantastic textural contrast to the soft cake within. King Arthur indicated this glaze as optional, but as anyone who has tried it can attest, skipping it would be a missed opportunity to experience the cake in its most glorious form. The interplay of warm vanilla and almond extracts in the cake, perfectly complemented by the sugary crunch of the glaze, transforms a simple dessert into an extraordinary treat. It’s a brilliant technique that adds an unexpected layer of complexity and enjoyment to every slice.
A Deep Dive into the King Arthur Flour Whole Grain Baking Book
If you’re serious about elevating your baking skills, especially with whole grains, the King Arthur Flour Whole Grain Baking Book is an indispensable resource that extends far beyond just recipes. Even if you never bake a single recipe from its pages, the wealth of information it provides on working with different flours and grains makes it a worthwhile investment for any home baker. This isn’t just a cookbook; it’s a comprehensive guide to understanding the nuances of whole grain baking, empowering you to experiment and innovate with confidence. The book meticulously explains the properties of various whole grain flours, how they behave differently from refined flours, and how to adapt your techniques for optimal results. You’ll gain invaluable insights into hydration levels, gluten development, and the subtle flavor profiles that whole grains impart, transforming your approach to baking.
The recipes themselves are diverse and inspiring, showcasing the incredible versatility of whole grains in both sweet and savory applications. Imagine crafting decadent chocolate chip cookies with barley flour, rich and fudgy whole wheat brownies, delicate genoise made with whole wheat flour, or hearty oat crackers perfect for snacking. The book also features recipes for chewy oatmeal cookies ideal for decorating, several enticing biscotti variations, wholesome nut pies made with whole wheat flour, and a wide array of excellent yeast breads that will fill your kitchen with irresistible aromas. This extensive collection ensures there’s something for every taste and occasion. Designed for bakers of all ages and skill levels, from novices just starting their journey to seasoned professionals looking to expand their repertoire, the King Arthur Flour Whole Grain Baking Book is more than just a collection of instructions; it’s a companion that guides you through the enriching world of whole grain baking, promising delicious and nutritious results every time.
The original recipe in the book yields a double batch, designed for two 8×4 inch pans. However, this adapted version is scaled down to produce one perfectly sized loaf, which we found to be just right for our needs. This makes it an ideal choice for smaller households or when you simply crave a fresh, homemade pound cake without an overwhelming quantity.
Recipe
Small Vanilla Pound Cake
Anna
Pin Recipe
Ingredients
- 1 ¼ cups whole wheat pastry flour (See note about subs) (120 grams)
- ½ cup bread flour (70 grams)
- ½ teaspoon salt
- 8 tablespoons unsalted butter, cool room temperature (114 grams)
- ½ cup 2 oz confectioners’ sugar (56 grams
- ½ cup plus 2 tablespoons granulated sugar (125 grams)
- ½ teaspoon baking powder
- 2 large eggs
- ½ cup sour cream (120 grams)
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon almond extract or you substitute a teaspoon of lemon zest
Crunchy Sugar Glaze
- 1 ½ tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 teaspoon water
Instructions
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Preheat your oven to 350 degrees F (175 degrees C). Prepare an 8×4 inch loaf pan by thoroughly spraying it with a flour-added baking spray. This ensures your pound cake will release easily and cleanly after baking.
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In a medium bowl, whisk together the whole wheat pastry flour, bread flour, and salt. Set this dry mixture aside. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the unsalted butter, confectioners’ sugar, granulated sugar, and baking powder together on medium-high speed for about 5 minutes. The mixture should become noticeably light in color and fluffy in texture, indicating that air has been incorporated, which is crucial for the cake’s lift and tenderness. Add the eggs one at a time, beating well after each addition until fully incorporated. Remember to stop and scrape down the sides of the bowl with a rubber spatula frequently to ensure all ingredients are evenly mixed. Reduce the mixer’s speed to low. Gradually add the flour mixture alternately with the sour cream, beginning and ending with the flour mixture. This technique helps prevent overmixing and ensures a smooth batter. Finally, stir in the vanilla extract and almond extract (or lemon zest if you choose to use it) until just combined. Avoid overmixing once the flour is added.
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Carefully transfer the prepared batter into your greased 8×4 inch loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 40 minutes. While the cake is baking, prepare your crunchy sugar glaze by whisking together the granulated sugar, vanilla extract, and water in a small bowl until the sugar is mostly dissolved. Set aside.
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After the initial 40 minutes of baking, remove the cake from the oven. Using a pastry brush, generously brush the prepared glaze evenly over the top of the partially baked cake. Return the cake to the oven and continue baking for another 15 minutes, or until a wooden skewer or cake tester inserted into the center of the cake comes out clean. The total baking time will be approximately 55 minutes to 1 hour. Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack before attempting to slice and serve. This cooling period is essential for the cake to set properly and for the glaze to fully harden into its signature crunchy layer.
Notes
Tips for Pound Cake Perfection
Achieving the perfect pound cake, with its tender crumb and golden crust, involves a few key baking principles. Firstly, ensure all cold ingredients, especially butter and eggs, are at cool room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter that holds air effectively, leading to a lighter cake. When creaming butter and sugar, take your time – 5 minutes is not excessive. This step is vital for incorporating air, which contributes to the cake’s rise and texture. Overmixing the batter once the flour is added, however, can develop the gluten too much, resulting in a tough cake. Mix until just combined, no more. Also, resist the urge to open the oven door during the initial baking phase, as sudden temperature drops can cause the cake to fall. Trust your oven thermometer and the visual cues described in the recipe. Finally, using the specified 8×4 inch loaf pan is important; a larger pan might result in a thinner cake that bakes too quickly or unevenly, while a smaller one could cause overflow.
Serving Suggestions and Flavor Variations
This exquisite vanilla pound cake, especially with its delightful crunchy glaze, is a versatile treat that can be enjoyed in many ways. It’s utterly delicious on its own, perhaps with a simple cup of coffee or tea, making it perfect for breakfast, brunch, or an afternoon snack. For a more indulgent dessert, serve it with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or a vibrant berry compote. The subtle vanilla and almond flavors pair wonderfully with fresh strawberries, raspberries, or even sliced peaches. If you wish to experiment with the flavor profile, consider swapping the almond extract for a teaspoon of fresh lemon or orange zest for a bright, citrusy twist. You could also gently fold in a handful of mini chocolate chips or chopped nuts into the batter before baking for added texture and richness.
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