ATK's Cold-oven pound cake
From America's Test Kitchen's Best Ever Recipes
NOTES:
1. This recipe requires a heavy tube pan, the kind one uses for an angel food cake. Consequently this is a LARGE pound cake!
2. The ATK recipe says not to worry "if the batter looks slightly separated."
3. This recipe calls for a hand-mixer and for NO preheating of the oven.
INGREDIENTS:
3 cups (12 oz) cake flour, plus extra for pan
1/2 tsp baking powder
1 tsp salt
1 cup whole milk
2 tsp vanilla
20 Tbl (2-1/2 sticks) unsalted butter, softened, plus extra for pan
2-1/2 cups (17-1/2 oz) sugar
6 large eggs, room temperature
PREPARATION:
1. Place oven rack in lower-middle position. Grease and flour a 16-cup tube pan.
2. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
3. In a measuring cup, whisk together the milk and vanilla. Set aside.
4. In a large bowl, with a hand-held mixer, beat the butter and sugar at medium speed until fluffy, about 2 minutes.
5. Beat in the eggs, one at a time, until combined.
6. Reduce the speed to low and add the flour mixture in 3 additions, alternating with 2 additions of the milk mixture.
7. Mix on low until smooth, about 30 sec. Use a rubber spatula to give the batter a final stir.
8. Pour the batter into the prepared pan and smooth the top. Place cake in cold oven and bake at 325 without opening the oven door until the cake is golden brown, about 65-80 min. A toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 min, then turn it out onto a wire rack. Let the cake cool completely, about 2 hrs.
NOTES:
1. This recipe requires a heavy tube pan, the kind one uses for an angel food cake. Consequently this is a LARGE pound cake!
2. The ATK recipe says not to worry "if the batter looks slightly separated."
3. This recipe calls for a hand-mixer and for NO preheating of the oven.
INGREDIENTS:
3 cups (12 oz) cake flour, plus extra for pan
1/2 tsp baking powder
1 tsp salt
1 cup whole milk
2 tsp vanilla
20 Tbl (2-1/2 sticks) unsalted butter, softened, plus extra for pan
2-1/2 cups (17-1/2 oz) sugar
6 large eggs, room temperature
PREPARATION:
1. Place oven rack in lower-middle position. Grease and flour a 16-cup tube pan.
2. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
3. In a measuring cup, whisk together the milk and vanilla. Set aside.
4. In a large bowl, with a hand-held mixer, beat the butter and sugar at medium speed until fluffy, about 2 minutes.
5. Beat in the eggs, one at a time, until combined.
6. Reduce the speed to low and add the flour mixture in 3 additions, alternating with 2 additions of the milk mixture.
7. Mix on low until smooth, about 30 sec. Use a rubber spatula to give the batter a final stir.
8. Pour the batter into the prepared pan and smooth the top. Place cake in cold oven and bake at 325 without opening the oven door until the cake is golden brown, about 65-80 min. A toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 min, then turn it out onto a wire rack. Let the cake cool completely, about 2 hrs.
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