Monday, July 2, 2012

Cold Oven Pound Cake




From the kitchen of One Perfect Bite...This was a bit of an experiment for me. Cold oven pound cakes have been around for years, but despite my age, I've never made one. Thoughts of shortcake and an abundance of strawberries convinced me it was time to remedy that, so, I decided to give this old, old cake a try. I'm told that recipes for it first appeared in advertising campaigns designed to entice homemakers into replacing wood-fired ovens with the gas stoves that were being introduced to market. Our grandmothers, seduced by cooler kitchens, were probably not interested in the chemistry of the cold oven pound cake, but I'm not going to let you off that easily. The method works for a specific reason. Ovens are preheated in order to give cakes a burst of hot air that allows them to rise. As it turns out, pound cakes are so dense that they don't rise much anyway, so, that initial blast of hot air just isn't necessary. Chemistry aside, when the temperature of the cake batter is allowed to rise along with the oven temperature, it develops a wonderful crust and the interior of the cake will cook completely without burning the outer rim. From the abundance of available recipes, I decided to use the one that had been developed for Cook's Country Magazine. It's an easy recipe and I know from experience that their recipes work. This was no exception and I loved the cake. It was a bit lighter than most pound cakes and it had a wonderful crumb that was more than a match for the delicious crust the recipe produced. I hope all of you will try this cake. It is a keeper. Here's how it is made.

Cold Oven Pound Cake...from the kitchen of One Perfect Bite courtesy of Cook's Country Magazine

Ingredients:
3 cups cake flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
20 tablespoons (2 1/2 sticks) unsalted butter, softened
2 1/2 cups sugar
6 large eggs

Directions:

1) Adjust oven rack to lower-middle position. Grease and flour 16-cup tube pan. Combine flour, baking powder, and salt in bowl. Whisk milk and vanilla in measuring cup.
2) With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes. Beat in eggs, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture. Mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.
3) Pour batter into prepared pan and smooth top. Place cake in cold oven. Adjust oven temperature to 325 degrees and bake, without opening oven door, until cake is golden brown and toothpick inserted in center comes out clean, 65 to 80 minutes.
4) Cool cake in pan for 15 minutes, then turn out onto rack. Cool completely, about 2 hours. Serve. (Cooled cake can be stored in airtight container at room temperature for up to 2 days.)Yield: 12 servings.






One Year Ago Today: Fresh Salmon Salad with Homemade Boiled Dressings














Two Years Ago Today: Swedish Strawberry Cream Cake

















Three Years Ago Today: Watermelon, Black Bean and Corn Salsa

43 comments:

Jeannie Tay said...

Hello Mary, I was intending to leave a comment on your summer pudding post but this cake jumped right in before I can do so:D Now I am drooling over your very beautiful cake, wish I can have slice right now!

Pondside said...

I love pound cake - with or without fruit topping. I find it so satisfying with a cup of tea. I've never heard of a Cold Oven Cake, but I will give this one a try. A stick of butter is a 1/4 pound, isn't it?

jose manuel said...

Interesante esta forma de hornear.

Merisi in Vienna said...

"Cold oven" - hard to resist in 100° F heat! ;-)

Chemistry aside, when the temperature of the cake batter is allowed to rise along with the oven temperature, it develops a wonderful crust and the interior of the cake will cook completely without burning the outer rim.

I never even thought of this, thank you for sharing this bit of science-wisdom! I'll try to put it to good use once we snap out of this heatwave!

Happy 4th of July,
Merisi

Hovkonditorn said...

I have never heard of this cake, very interesting recipe! I will bookmark it, thank you for sharing!

Veronica Miller said...

What a lovely photo! I've never heard of a cold oven pound cake but it really looks perfect.

Happier Than a Pig in Mud said...

I love this idea! My biggest complaint about these Bundt type cakes is that the outer edge gets too dark! I will be trying this soon-thanks:@)

Gloria said...

Dear Mary this cake look absolutely georgeous I love it! Look awrsome!
Hsve a nice 4th July!

anne said...

I've been eyeing this recipe from America's Test Kitchen online ! .... This is one of the BEST looking pound cake I've seen online ! :D It looks perfectly baked and absolutely delicious ! Wish I could have a taste of that ;D

Pam said...

I've never heard of this, and I hate baking, but I am really so tempted to try it!

Aimee said...

I love how pretty the outside looks. Pinned!

From the Kitchen said...

My mother always did the cold start poundcake and it was delicious. What a nice base for the wonderful strawberries we are enjoying at the moment.

Happy 4th!

Best,
Bonnie

Kim said...

This pound cake looks absolutely good... with a big dollop of wipped cream and some straberries, it looks like heaven to me!

SallyBR said...

What an interesting method! Reminds me of some breads that can be baked in a cold oven, although of course in that case the oven is set at a higher temperature

I rarely bake cakes during the Summer, but of course this method makes it doable ;-)

Great photo too!

Jenn said...

I've only heard of cold oven pound cakes... I've never had one nor have I even seen one. I honestly, did not know why they called them called oven before.. thank you for the history lesson! The cake looks utterly perfect!

Rambling Tart said...

What a clever thing, Mary. :-) Thanks for taking the time to explain the science behind this one. :-)

Tanna at The Brick Street Bungalow said...

A good pound cake is a solid winner in the comfort food category for me. I'd never heard of "cold oven" pound cakes and look forward to trying this one. blessings ~ tanna

Ellen B Cookery said...

This is very interesting! Sometimes it's the old school recipes that taste the best!

Barbara F. said...

I adore pound cake, my favorite type of cake. This sounds scrumptious. And with whipped cream and berries, a slice of heaven. xo

Dining Alone said...

I enjoyed the little chemistry lesson and it totally makes sense. I would love to try it!

Shug said...

Hi Mary...you just can't beat an old fashioned pound cake..
the process seems easy! I had never heard of this before,but I do love the name..(cold over pound cake)
The recipe is now in my folder..
hugs

Suzie said...

I've never heard of cold pound cake either, it's look great though. Even with all that buttah! ;)

Jeanne said...

Blessings and much love to you
Thanks for all you share.........
Love Jeanne

I love your visits and kind words♥

Crazy Southern Woman said...

A pound cake in any capacity is a good one! Thanks for sharing!

Erica said...

I love pound cake and this one looks delicious, Mary!Cold oven sounds interesting!

Sue/the view from great island said...

I learn so much from visiting this blog every day---I've never heard about this before, but it sounds like a great idea, especially during this hot weather, I don't want my oven on any more than absolutely necessary!

Alessandra said...

Funny to think that my mother makes most of her cakes starting with a cold oven... I don't know why!

For the meringues and humidity, it is the same in Auckland Mary, especially in winter, and in a rain forest, (we have over 90% humidity some days, can you imagine that??) so some days are just not meringue days :-). But these macaroons are nice even a bit soft and chewy, so they are a good alternative ;-).

Ciao
Alessandra

David said...

Mary, Pound Cake is one of the basics of life. Eat it alone, with cream, with fruit and whipped cream, with ice cream...it's all good! This is an interesting approach to baking this staple dessert item. Thanks and Take Care, Big Daddy Dave

Hotly Spiced said...

What a perfect looking cake. I have never heard of a cold oven cake. I would like to try this. Your cake tin gives a lovely look to the cake xx

Melinda said...

I'll try again--
This looks good and I bet strawberries would be REALLY
good on it!

Have a great day.

:)

Coleens Recipes said...

I love Cooks Country recipes too. I've made a cold oven pound cake very similar to this for YEARS and it NEVER fails...a delicious cake.

ImSoVintage said...

I have to admit, that I have never heard of cold oven pound cake. Sounds perfect for a strawberry shortcake.
Laura

bellini said...

It makes perfect sense when you have it explained in scientific terms.

Blond Duck said...

I've heard this is amazing!

Joanne said...

I'm definitely intrigued by this new-to-me pound cake method!

T.W. Barritt at Culinary Types said...

I've never heard of this cold oven process but from the looks of that gorgeous cake, I'm going to have to give it a try!

Catherine said...

Dear Mary, This pound cake sounds like a delightful treat! I would love a slice! I hope you and your family have a beautiful holiday. Blessings my dear, your friend, Catherine xo

mia xara said...

Beautiful pound cake, Mary, a definite keeper recipe! Have a great independence day :)

Melynda said...

I have never heard of a cold oven cake either, must try this, and it does look so delicious, thanks Mary.

http://platanosmangoes.com said...

If you only knew how envious of you I am right now.....how perfect...

Kit @ i-lostinausten said...

Such a lovely pound cake! Delicate , beautiful & not forgetting tasty too! :)

Lindalou said...

I need a good pound cake recipe and this one sounds easy and fun. Thanks

Angie said...

I made this on the 4th of July for our cookout. It is delish and everyone loved it. Mine came out with same beautiful color as the one pictured here. It is easy to make and so moist. It is for sure on my "keeper forever" list. Thank you for sharing!!

AddThis

Related Posts with Thumbnails