Pound Cake recipe Alton Brown

This cake is a summer time tradition within my house. Covering the cooking pan with butter and sugar provides the dessert a thick, crunchy crust.

Helps 12

Components

1. 8 ounces unsalted butter, softened, plus 1 tablespoon for the pan
2. 15 ounces (2 cups) sugar, plus 3 tablespoons for the cooking pan
3. 15 ounces (3 glasses) all-purpose flour, split
4. 1 tsp baking dust
5. 1/2 teaspoon kosher salt
6. 4 big eggs
7. 1 tsp vanilla herb
8. 1 dried out pint (10 ounces or around 2 cups) fresh blueberries
9. Strawberries, recommended for serving
10. Whipped ointment, optional for offering

Directions

1. Temperature oven to 325 levels F. Heavily coat a tube bundt cooking pan 1 tablespoon butter and 3 tablespoons sugar
2. Whisk together 10 ounces (2 cups) all-purpose flour, cooking dust, and sodium. Set-aside.
3. Cream the residual butter and sugar collectively in a stand mixer fitted because of the paddle accessory on medium rate for five minutes. Include the eggs, individually, until fully included. After all 4 eggs have been in, include the vanilla extract and beat for 3 minutes until fluffy. Include the flour combination to butter combination and combine on reduced rate. Cannot overbeat.
4. Combine the blueberries aided by the leftover 5 ounces (1 cup) all-purpose flour in ziptop bag and shake. Fold berry combination into batter. Pour into prepared cooking pan.
5. Bake for an hour and fifteen minutes or until probe thermometer happens neat and registers 210 levels F. Cool in cooking pan on an air conditioning rack for a quarter-hour before depanning and cooling entirely. Provide with strawberries and whipped lotion.