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.
Оригинальный рецепт от Forkin
- Общее время
- 2 ч 20 мин
- Порции
- 12
- Сложность
- Легко
- На порцию
- 336 kcal
Информация об аллергенах: может содержать яйца, глютен, молоко, орехи и древесные орехи. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
batter
- 300 gall-purpose flour
Ингредиенты
- 2 ч. л.baking powder
- 0,5 ч. л.salt
- 85 gfruit-flavored gelatin powder, any flavor, e.g. strawberry or lemon
- 1 стаканgranulated sugar
- 113 gunsalted butter, softened to room temperature
- 60 mlvegetable oil
- 4 шт.large egg, room temperature
- 120 mlmilk, room temperature
- 1 ч. л.vanilla extract
filling
- 0,5 стаканpecan, chopped(необязательно)
- 1 ст. л.all-purpose flour, for tossing with nuts(необязательно)
Инвентарь
medium bowl · wire rack · 10-inch tube pan · large bowl · electric mixer · spatula · whisk
Приготовление
Шаг за шагом
- 1
Preheat your oven to 175°C (350°F).
Около 5 мин
- 2
Thoroughly grease and flour a 10-inch tube or Bundt pan.
Около 2 мин
Совет повара: 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.
Около 2 мин
Совет повара: 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.
Около 4 мин
- 5
Add the eggs one at a time, beating well after each addition until fully incorporated.
Около 2 мин
Совет повара: 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.
Около 1 мин
- 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.
Около 2 мин
Совет повара: 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.
Около 1 мин
Совет повара: 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.
Около 1 мин
- 10
Pour the batter into the prepared pan and smooth the top with the spatula.
Около 1 мин
- 11
Bake for 50-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
Около 50 мин
- 12
Place the pan on a wire rack and let the cake cool for 15 minutes before proceeding.
Около 15 мин
Совет повара: 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.
Около 1 ч
Совет повара: Wait until the cake is fully cool before slicing to ensure clean cuts.
На порцию
Пищевая ценность
- Калории
- 335,8kcal
- Белок
- 5,6g
- Углеводы
- 37,8g
- Жиры
- 18,4g
- Клетчатка
- 1,2g
- Сахара
- 17,7g
Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.
Правильное хранение
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.