Perfect Pound Cake with Dulche de Leche & Sweet Punch Baking

A Pound Cake with a Dulche de Leche topping is what a great and sinful dessert is all about!

So I made the perfect pound cake yesterday evening for Sweet Punch’s July baking and it was a good thing because I haven’t made a pound cake in ages. Of course, when I first started baking, I started it by baking everyone’s favorite pound cake. However, later as I started to bake more healthy stuff with less butter and more wheat flour, rather than all-purpose flour, the pound cake got lost somewhere. But man! was it good to remember it again! Yaa, heck it was!

Sinful to the core and I made it even more sinful with topping it with homemade Dulche de Leche. One is allowed to forget about calories once in a while, isn’t it? *goes off to survive on salad and sprouts for a day to make up :P*. The cake was dense and crumbly just as it was supposed to be.

I followed the recipe completely this time (surprise 🙂 ) I just added 1/2 tsp of cardamom powder and 1 tsp pf lemon zest. I did get a crack on the top surface of the cake, but apart from that, the cake was pretty yum tasting and perfect.

And for the Dulche De Luche, I followed purple foodie’s recipe. I took a can of milkmaid and immersed in water bath for about 3 hours while it simmered (I made it on my induction stove on minimum power). Then, I added a vanilla bean and a little rock salt to it. I must admit it didn’t turn out perfect and as creamy as it should have been. If you see in the pictures, there was a lump formed in the tin while it was cooking and no matter what I did, it didn’t smooth out fully. Can anyone tell me why could that lump have been there? Perhaps, I opened the tin too much? Despite the lump, the taste was to die for. After I took the stuff out of the tin, both N and Ojas sat and licked it clean 😉

While I was reading about the Dulche De Lunch, apparently, there is a lot of controversy regarding its origin. It is an extremely popular dessert in the South American countries, and its country of origin is still a highly debated topic! There are loads of variations to it, but mainly it is a dessert made by slowly heating milk and evaporating it. Pretty much reminded me of our basundi. Also, I read that there is a Dulche de Leche day celebrated on October 11 every year! Now that is one interesting bit of information, isn’t it?

Coming back to the cake, The recipe of this cake is taken from the book, The Cake Bible (a book I have been wanting to lay my hands on for a long time!).

And before we go to the pound cake, have you checked out my variation of the pound cake in form of the orange pound cake?

Perfect Pound Cake with Dulche de Leche | Sweet Punch Baking

A Pound Cake with a Dulche de Leche topping is what a great and sinful dessert is all about!  

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Course Dessert

Cuisine british

Ingredients

  

• 3 tablespoons milk
• 3 eggs large
• 1 1/2 teaspoons vanilla
• 1 1/2 cups cake flour sifted
• 3/4 cup sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 13 Tablespoons unsalted butter , softened

Instructions

 

• Preheat your oven to 350 F. Butter an 8 inch by 4 by 2.5 inch loaf pan, or any six cup loaf or fluted tube pan.
• Lightly whisk together milk, eggs and vanilla in a medium bowl.
• Place dry ingredients in a large bowl and mix on low speed for 30 seconds, until blended. Add the butter and half the egg mixture, and mix until dry ingredients are moistened. On medium speed, beat for one minute. This will aerate and develop the cake's structure. Scrape down sides.
• Add the remaining egg mixture in two batches, beating for 20 seconds between each addition. Scrape down sides.
• Pour batter into prepared pan. Smooth surface with a spatula. Bake for 55-65 minutes (35-45 minutes if baking in a fluted tube pan), until a wooden toothpick inserted into the center comes out clean. Let cake cool on a rack in the pan for 10 minuets before inverting onto a greased wire rack. If using a loaf pan, flip the cake over so the top is up.

Notes

For making Cake flour at home - Take one cup of all purpose flour and remove 2 tbsp from it. Replace the 2 tbsp flour with cornflour and sift together 2-3 times. Cake flour is ready to use.

If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it !

 

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