Crunch Pound Cake
Crunch Pound Cake offers a rich, buttery flavor with a satisfying crunchy crust, perfect for dessert or tea time, appealing to those who love moist, flavorful baked goods.
Ingredients
Instructions
- Grease and flour a tube cake pan.
- Combine all ingredients and beat with a mixer for 12 minutes.
- Preheat oven to 300°F (150°C).
- Pour batter into the prepared pan.
- Bake for 1 1/2 hours.
- Cool on a rack before dumping from the pan.
Tips & Substitutions
Ensure all ingredients are at room temperature for a smoother batter. If you don't have buttery Crisco, you can substitute with additional butter, but this may alter the texture slightly. For added flavor, consider incorporating citrus zest or nuts. If you're short on time, use a hand mixer for 5-7 minutes instead of 12, though the texture may be less airy.
Serving Suggestions
Serve slices of Crunch Pound Cake with a dollop of Creamy Butter Frosting for a delightful treat. It pairs beautifully with coffee or tea, making it an excellent choice for afternoon gatherings. For a festive twist, consider serving it alongside fresh berries or a scoop of vanilla ice cream for an indulgent dessert experience.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap and place it in an airtight container at room temperature for up to five days. For longer storage, you can freeze slices individually wrapped in plastic and then placed in a freezer bag for up to three months. Reheat slices in the microwave for a few seconds to enjoy a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Crunch Pound Cake contains roughly 91 calories, with 1g protein, 17g carbohydrates, and 3g fat. It is an excellent source of vitamin C (24% of the Daily Value) and calcium (22% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 970mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
While all-purpose flour is recommended for this recipe, you can experiment with cake flour for a lighter texture. If using gluten-free flour, ensure it has a similar protein content to maintain the cake's structure. However, the baking time may vary, so check for doneness earlier.
What can I do if my cake sinks in the middle?
A sinking cake can occur due to underbaking or too much moisture. Make sure to thoroughly mix the batter and bake until a toothpick inserted into the center comes out clean. Also, avoid opening the oven door too early, as this can cause fluctuations in temperature.
Can I add flavors or mix-ins to the batter?
Absolutely! You can enhance the flavor by adding chocolate chips, nuts, or dried fruits to the batter. However, keep in mind that adding too many mix-ins may affect the cake's structure. Start with a half cup of your chosen add-ins for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).