I totally fell off the baking loop the last half of the most recent season of the Cake Slice Bakers.
I don’t know what got into me, really. It wasn’t just the CSB, there was a dearth of baking all around. Trust me, I know. I was the one doing the non-baking. I was the one who had to listen to The Swede lament the fact that there was a lot of non-baking going on.
But I’m happy to tell you that the next season of CSB is premiering…right now.
We’ve got a new book, new recipes, and I’ve got a new attitude toward the oven. Particularly because it’s fall an—with the exception of a few days recently—not ungodly hot out. Plus, this recipe involved pumpkin, and let’s face it, pumpkin = fall. Don’t try and disagree with me. It won’t work. I’m right on this one. I know it.
I peed in my chonies a little in excitement over no frosting, too!
Now, I’m not saying it’s imperative, but to kick of this season of baking, I’m just saying you might want to seriously consider matching your Kitchenaid mixer to whatever it is you’re baking. Ergo, I used an orange one for this pumpkin chocolate chip poundcake recipe, and I think that little touch really added something to the final product.
Or, you know, The Swede just happens to have a Texas-orange mixer that I like to use any chance I get.
I’d give you a step-by-step overview of how I made this poundcake, but let me tell you something: A) You’re all smart people, and you can read for yourselves the instructions at the end of this post. 2) It’s not that freaking hard. To be honest, I’m pretty sure that if you took all the ingredients and dumped them in at the same time and mixed it all around then dumped it in a pan and threw it in the oven it would come out just the same.
I say this because I actually made this poundcake twice, and the second time I pretty much went the “Toss it all in willy-nilly!” route and it was quite tasty.
Though I did forget to add the milk.
And I pulled it out of the oven before it was finished baking because I thought it had finished baking and the top was starting to get a little too crispy for my liking and the knife came out pretty clean. Using my powers of deduction, this would make for a done cake.
Am the poundcake whisperer!
Except that when I sliced into half the goddamned cake oozed out the middle.
So I yelled ‘fuck’ a lot then quickly scooped up the two halves and arranged them back in the loaf pan and shoved the lot back in the oven.
And when I pulled the cake out again it was baked through. THANKFULLY. It was not what you would call sliceable, but neither I nor The Swede have ever had any problem eating poundcake in chunk and glob form.
And it tasted just as good as the much-neater first version.
Though now that I think about it, that one got a little too brown on top for my liking as well.
And it didn’t slice up very easily, either.
But that may have had something to do with the fact that neither The Swede nor I waited until the poundcake was what one might call “completely cooled.”
I mean, we weren’t scalding our tongues on hot, melted chocolate chips or anything, but the loaf was definitely still warm.
Are you supposed to eat poundcake any other way? When it’s not warm? Is that wrong?
If I’m wrong, I don’t want to be right.
Because it was delicious.
Here’s the recipe, which I highly recommend trying.
*Note: I left out the walnuts on both loaves, because, well, I don’t really like walnuts. And if I don’t want to add nuts to my cake, then I’m not going to, dammit! Ha haaaaa! I said nuts!
October’s Cake: Pumpkin Chocolate Chip Pound Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
1¾ cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
¼ tsp ground cloves
½ cup (1 stick) unsalted butter, softened
1¼ cups sugar
1 cup canned pumpkin puree
1 tsp vanilla extract
1/3 cup milk
1 cup semisweet chocolate chips
1 cup chopped walnuts
Heat the oven to 350F. Coat the inside of a 9 x 5 inch loaf pan with nonstick cooking spray and dust with flour.
Combine the flour, baking powder, baking soda, cinnamon, salt, cloves and nutmeg in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
With the mixer on medium low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the pumpkin puree and vanilla. Stir in the milk.
Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition. Stir in the chocolate chips and walnuts.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, 55 minutes to 1 hour. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack and then turn it right side up on a rack to cool completely.
Store uneaten cake in a cake keeper at room temperature for up to 3 days or in the refrigerator, wrapped in plastic for up to 1 week.
*See how other CSBers fared by checking out their blogs!