Pastel Pound Cake
A simple and wonderfully moist pound cake featuring a tender crumb and a subtle fruity flavor from gelatin powder. This easy-to-make cake has a delicate pastel hue and is perfect for celebrations or as a sweet everyday treat.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 2 t 20 min
- Annoksia
- 12
- Vaikeustaso
- Helppo
- Annosta kohti
- 336 kcal
Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, gluteeni, maito, pähkinät ja puupähkinät. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
batter
- 300 gall-purpose flour
Ainesosat
- 2 tlbaking powder
- 0,5 tlsalt
- 85 gfruit-flavored gelatin powder, any flavor, e.g. strawberry or lemon
- 1 kuppigranulated sugar
- 113 gunsalted butter, softened to room temperature
- 60 mlvegetable oil
- 4 kpllarge egg, room temperature
- 120 mlmilk, room temperature
- 1 tlvanilla extract
filling
- 0,5 kuppipecan, chopped(valinnainen)
- 1 rklall-purpose flour, for tossing with nuts(valinnainen)
Välineet
medium bowl · wire rack · 10-inch tube pan · large bowl · electric mixer · spatula · whisk
Valmistusohje
Vaihe vaiheelta
- 1
Preheat your oven to 175°C (350°F).
Noin 5 min
- 2
Thoroughly grease and flour a 10-inch tube or Bundt pan.
Noin 2 min
Kokin vinkki: Using a baking spray with flour can make this step quicker and ensure an even coating.
- 3
In a medium bowl, whisk together the batter flour, baking powder, salt, and fruit-flavored gelatin powder.
Noin 2 min
Kokin vinkki: Whisking the dry ingredients ensures the leavening is evenly distributed for a consistent rise.
- 4
In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Noin 4 min
- 5
Add the eggs one at a time, beating well after each addition until fully incorporated.
Noin 2 min
Kokin vinkki: Scrape down the sides of the bowl periodically to ensure everything is evenly mixed.
- 6
Beat in the vegetable oil and vanilla extract until combined.
Noin 1 min
- 7
With the mixer on low speed, alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined.
Noin 2 min
Kokin vinkki: Overmixing can develop gluten and make the cake tough, so stop as soon as the flour streaks disappear.
- 8
If using pecans, toss the chopped pieces with the designated flour in a small bowl until they are lightly coated.
Noin 1 min
Kokin vinkki: Coating the nuts in flour helps prevent them from sinking to the bottom of the cake during baking.
- 9
Gently fold the flour-coated pecans into the batter with a spatula.
Noin 1 min
- 10
Pour the batter into the prepared pan and smooth the top with the spatula.
Noin 1 min
- 11
Bake for 50-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
Noin 50 min
- 12
Place the pan on a wire rack and let the cake cool for 15 minutes before proceeding.
Noin 15 min
Kokin vinkki: This cooling period allows the cake to firm up, making it easier to remove from the pan without breaking.
- 13
Carefully invert the cake onto the wire rack, lift the pan off, and allow the cake to cool completely.
Noin 1 t
Kokin vinkki: Wait until the cake is fully cool before slicing to ensure clean cuts.
Annosta kohti
Ravintoarvot
- Kalorit
- 335,8kcal
- Proteiini
- 5,6g
- Hiilihydraatit
- 37,8g
- Rasva
- 18,4g
- Kuitu
- 1,2g
- Sokeri
- 17,7g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
Store in an airtight container at room temperature or in the refrigerator.
Best served at room temperature; if refrigerated, let it sit out for 20-30 minutes before serving.