Rich and Savory Cheddar Pound Cake
A Delightful Pound Cake Infused with Aged Cheddar Cheese
Discover a wonderful recipe that combines the best of aged cheddar cheese and classic pound cake! This recipe has been thoughtfully adjusted with reduced sweetness, making it lighter and more enjoyable. Perfect for those who love both the rich flavor of cheddar and the comforting texture of pound cake.
Ingredients- 170g Cake flour
- 4g Baking powder
- 40g Aged cheddar cheese powder
- 150g Unsalted butter (room temperature)
- 3 Eggs (room temperature)
- 90g Granulated sugar
- 2g Salt
- 20g Corn syrup or glucose syrup
- 50g Milk (room temperature)
Cooking Instructions
Step 1
First, in a mixing bowl, cream the room-temperature butter using an electric mixer or whisk until it reaches a smooth, soft consistency. Ensure the butter is at room temperature; if it’s too cold, creaming will be difficult.
Step 2
Gradually add the granulated sugar to the creamed butter while continuing to mix. Beat until the sugar is just incorporated and the mixture is no longer gritty, or only slightly gritty. Avoid overmixing, as this can cause the batter to separate.
Step 3
Incorporate the corn syrup (for moisture and chewiness) and the room-temperature eggs. Add the eggs in two or three additions, mixing well after each addition to ensure they are fully emulsified into the batter.
Step 4
Whisk thoroughly until the mixture is smooth and emulsified, resembling mayonnaise, and the butter, eggs, and sugar are well combined without separating. If the batter starts to look like it might separate, add a small amount of the sifted dry ingredients to help stabilize it.
Step 5
Sift the cake flour, baking powder, and aged cheddar cheese powder directly into the batter. Gently fold the dry ingredients into the wet ingredients using a spatula, using a cutting motion. Mix only until no dry streaks remain. Overmixing can develop gluten and result in a tough cake.
Step 6
Pour the finished pound cake batter into prepared mini-pound cake molds, filling them about 80% full. Level the top of the batter for a neat, even cake surface after baking.
Step 7
If desired, sprinkle a crumble topping (streusel) over the batter before baking for added texture and flavor. This step is optional.
Step 8
Bake in a preheated oven at 170°C (340°F) for approximately 25 to 30 minutes. If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil halfway through baking. Test for doneness by inserting a skewer into the center; it should come out clean.
Step 9
Your delicious aged cheddar pound cake is now ready! Carefully remove it from the molds once baked.
Step 10
While delicious when warm, the cake’s flavors deepen and its texture becomes even more moist and delicious if wrapped tightly in plastic wrap and allowed to mature in the refrigerator for at least one day before serving.
