Toast is delicious.
Therefore, toasted pound cake will be delicious.
I remember learning about the transitive property in geometry class- incidentally, the only math class I ever got even a B in (probably because it involved letters, not just numbers).
When you add heat to certain foods- I'm thinking of the fat and sugar variety- something interesting happens. For example: Cheese, good. Grilled cheese, murder-worthy. So while this blueberry-yogurt pound cake I adapted from the July Martha Stewart Living (I'm a bit behind on the reading, too) was quite delicious on its own, toasting it was transformative: the moist, velvety sweetness gains an almost savory dimension, and the coarse grains of sugar on top caramelize into a beautifully crunchy crust.
I didn't think I could love pound cake more- it's one of those confections, even straight-up, that gets shoved into your mouth increasingly quickly. There's no frosting, you think, so it's not like eating regular cake. And it's designed for tea, an elegantly simple sweet requiring no sauces or utensils.
The thick, bold grassiness of a megami sencha was a perfect foil to the richness and the intensity of the warm blueberries, which burst, juicily, in every bite. But there's something about the green tea-blueberry formula that makes me think any other sencha would be equally as delightful.
Blueberry-Yogurt Pound Cake
Makes: 1 cake.
1 1/2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons coarse kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/4 cup plain yogurt
1 cup sugar
1/2 teaspoon vanilla extract
4 eggs, at room temperature
1 cup blueberries, washed, tossed with 1 tablespoon flour
1 tablespoon turbinado sugar
1. Heat oven to 325°. Butter one 9 x 5-inch loaf pan and set aside.
2. In small bowl, sift together flour and salt. With electric mixer, cream butter, yogurt and sugar together until pale and fluffy, about five minutes. Beat in vanilla.
3. Add eggs one at a time, beating well after each addition. Reduce speed to low and beat in flour mixture until just combined. Gently fold in blueberries, and pour into prepared pan. Tap on counter to distribute batter evenly, then sprinkle with turbinado sugar.
4. Bake for 65 minutes, or until toothpick inserted in center comes out clean. Let cool in pan on wire rack for 30 minutes. Remove from pan, and let cool completely before slicing and toasting.
Makes: 1 cake.
1 1/2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons coarse kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/4 cup plain yogurt
1 cup sugar
1/2 teaspoon vanilla extract
4 eggs, at room temperature
1 cup blueberries, washed, tossed with 1 tablespoon flour
1 tablespoon turbinado sugar
1. Heat oven to 325°. Butter one 9 x 5-inch loaf pan and set aside.
2. In small bowl, sift together flour and salt. With electric mixer, cream butter, yogurt and sugar together until pale and fluffy, about five minutes. Beat in vanilla.
3. Add eggs one at a time, beating well after each addition. Reduce speed to low and beat in flour mixture until just combined. Gently fold in blueberries, and pour into prepared pan. Tap on counter to distribute batter evenly, then sprinkle with turbinado sugar.
4. Bake for 65 minutes, or until toothpick inserted in center comes out clean. Let cool in pan on wire rack for 30 minutes. Remove from pan, and let cool completely before slicing and toasting.
If you've never made pound cake before, let this one be your motivation. It's quite simple to make- as long as all the ingredients are at room temperature (leave the butter and eggs out for about an hour before you start baking) and the butter and sugar are thoroughly creamed, that smooth, rich texture will result.
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