It’s strawberry season! (And cherry season, and peach season…)
So I made this wonderful tres leches cake. I didn’t have a 9×13 pan, so I used a 9inch round and an 8inch round. The cakes turned out great, but a wee less soaked than I’d like.
Only modifications:
– No sugar in the whipped cream topping
– Added a pinch of nutmeg and a teaspoon of cinnamon
My usual buttermilk poundcake recipe calls for shortening, which I didn’t have — so I tried this recipe instead. It was delicious — moist on the inside, and slightly crispy on the outside.
I’m going to have to make both side-by-side one of these days to compare. A war of the buttermilk-pound-cakes!
Slightly Modified Poundcake: (because I’m sloppy and was trying to find a middle ground with the other recipe)
3c flour, sifted
1/4tsp baking soda
1/2tsp salt
1c butter
2.5c white sugar *different from original recipe
6 eggs
1tsp vanilla extract
1c buttermilk
1. Preheat oven to 325F. Grease your pan well. The recipe lists a 9-10c tube pan, which I think is traditional. I did a loaf pan + 1 6c bundt
2. Mix the dry ingredients together
3. Cream butter and sugar. Add the eggs one by one. Stir in vanila
4. Alternately mix in flour and buttermilk into the butter mixture
5. Bake in preheated oven. Mine took about 70 minutes for both to be done. Likely longer if using a single larger pan.
6. Let cool in pan for 10 minutes, then invert onto a wire rack
http://www.simplyrecipes.com/m/recipes/banana_bread/
That recipe minus half a cup of flour. 2/3 c of sugar instead
plus half cup rice flour, two tbsp cocoa powder, 3/4 chocolate chips.