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
- 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
- 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.
Deepali Jain says
great cake.. 🙂
Vidhya Viju Govind says
loved the topping – great thought – shall try next time 🙂
sounds interesting :). I have made dulce de leche before in a pressure cooker. Its very similar to how we cook chana or red kidney beans. You need to completely immerse the can in water and keep it in low flame for 20 -30 minutes after the first whistle. I kept for about 30 min and got a thick dulce de leche. It was very tasty! Next time I will keep it for 20 min.
Divya Kudua says
Yum,pound cake with ddl sounds divine!!Glad you liked the punch and thanks so much for baking with us!!
Umm Mymoonah says
Oh My! Pound cake and dulche de leche, that’s a heavenly combination. Looks utterly delicious.
Yummmmm!!!gorgeous and wonderful looking cake, love that dulche de leche topping..
Rinku Naveen says
Wow that looks so yummy..
Priya Yallapantula says
Cake looks superb, I have to try out dulce de leche sometime 🙂
What a combo – perfect pairing! Awesome!
Lovely combination Monika. The texture of the cake is really good. I need to try out ddl too. I had read few recipes earlier which used an unopened can in a pressure cooker. don’t know how safe that is.
Yum!!! I’ve made Dulce de Leche once when we were in Swz. I refered to Meeta’s link – http://www.whatsforlunchhoney.net/2009/04/cooking-school-5-ways-to-make-homemade.html.
I think I’m going to make some pound cake soon! I have too much butter in the fridge (I never thought I’d see that happen ;))
wow….looks beautiful as well as yummy..
first time here..love your space..
excellent recipe collection..
Am your happy subscriber now..:)
do stop by mine sometime..
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Actually for the first time scrolled your entire blog looking at so many recipes… some have been noted and about to be made this month !!!!! 😀 😀 😀 😀
YOU SERIOUSLY SHOULD HAVE BEEN MY NEIGHBOUR !!!!! SERIOUSLY !
You know Mon, when I was a kid my mom used to make DDL for me when I was a kid with regular full cream milk and gur/ sugar. She still makes it when I go home. Its my alltime favourtie. I just love to ave it plain,
Btw I make banoffee pie in a similar way