Martha Stewart’s Triple Layer Poundcake
Martha
Stewart’s Triple Layer Poundcake
It
occurred to me that it just might be possible not everyone is a pie fan. I
don’t know anyone in my immediate circle who feels this way. By the slew of
orders that’ve come in from the pie fundraiser I’m doing for our school, there
are certainly a lot of pie lovers at Woodstock Day School (so far I’ll be
baking 41 pies the Monday before Thanksgiving with the help of a friend—pray
for us).
Still,
I imagine somewhere out there, someone is already thinking about the dilemma of
wanting dessert for Thanksgiving, and nothing but a sea of pies (sounds like
heaven to me!). Then I remembered Martha Stewart’s Triple Layer Poundcake that
I made from a recent issue of her magazine. Side note: this thought process all
happened while washing my hair in the shower. Obviously, I’ve got pie on the
brain these days.
Prep
time: 20 mins
Cook Time: 90 Mins
Total Time: 1 Hour 50
Mins
Serves: 10
Ingredients
•
2
sticks plus 2 tablespoons (252 grams) unsalted butter, room temperature, cut into
pieces, plus more for pan
•
3
large eggs, room temperature, whisked
•
⅓
cup (80 ml) whole milk, room temperature
•
2
teaspoons pure vanilla extract
•
1
cup plus 2 tablespoons (225 grams) sugar
•
1¾
cups (225 grams) unbleached all-purpose flour
•
1¼
teaspoons (6 grams) baking powder
•
1
teaspoon kosher salt
•
3
tablespoons (18 grams) Dutch-process cocoa powder
•
4
ounces (112 grams) semisweet chocolate, melted and cooled
Instructions
1. Preheat
oven to 325 degrees. Butter a 9-by-5-inch loaf pan. In a large bowl, whisk together
eggs, milk, and vanilla. In another bowl, beat together sugar, flour, baking
powder, and salt on low speed. Continue beating while adding butter until
mixture is crumbly. Add half of milk mixture; beat on medium-high until fluffy,
1 minute. Add remaining milk mixture and beat until incorporated, about 30
seconds.
2.
....
3.
....
Created:BANKHEALTHY
Comments
Post a Comment