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How do you bake a Pound Cake from browning the bottom and sides?

post #1 of 9
Thread Starter 
My friend bakes a Pound Cake that is perfect! The crust is almost the same is the inside not dark at all! I make tons of cakes but even this one is darn good! Of course, she is not telling! It like a Sara Lee texture and color, could be the baking temp, or flour, must find out!
post #2 of 9

Here is a pound cake recipe that is always moist and never brown on bottom and sides. The secret is the cooking method below. It is the best pound cake ever!!! It is put in a cold oven. You cook it very slowly and have to keep changing the oven temperature but oh it is well worth it in the end!!!!! Also, my advice to you would be to check your oven temperature with a small oven temperature that you can buy from Walmart and hang on your rack in the oven. That way if your oven is off you will know. My oven cooks 25 degrees hotter than it should so I have to adjust my oven thermometer when I set it. When cooking this cake make sure you have rack in the middle of oven.

 

http://www.epicurious.com/recipes/food/printerfriendly/Cream-Cheese-Pound-Cake-108969

 

I am sure you will get dozens of pound cake recipes but this one to me is by far the very best and moistest of them all. I have tried cooking several before I found this recipe!!!

post #3 of 9

oh no!! say it ain't so--i love a dark crusted pound cake icon_lol.gif

 

i think you might like a cake baked with cake flour for that really fine crumb like sara lee (that one is a reallly fine crumb  i think?)

 

hey--sara lee has a dark crust no?

 

but if you want your cake to be all the same from skin to center--bake it cool it wrap it up in plastic or put in a container and let it sit overmight and the moisture levels will all adjust so it's not crispy on the outside

 

freezing it will do this for you too--it levels out the moisture content from sea to shining sea

 

(but the dark crusty ends are my favorites--we fight over them ;)

 

pound cake thoughts for you

 

and those cold oven pound cakes are the bombshabomb!

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #4 of 9
Thread Starter 

Thank you very much!! I want to bake it to the very light colored crust that store brought. I though of the cold oven method and cooking it slow like a cheese cake!! LOL....and a water bath. Anyway I will go back to the cold oven method.

post #5 of 9
Thread Starter 

No I do use cake flour....I have made many kinds of cakes for catering. I was so impressed with my friends cake so I really think it's the way it is baked.

post #6 of 9

i think it's the type of pans they use

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #7 of 9

it's the freezing- and the shiny pan they bake in

 

but it does have a dark crust 

 

it's called sara lee 'frozen' pound cake

 

one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #8 of 9
Thread Starter 
Quote:
Originally Posted by remnant3333 View Post

Here is a pound cake recipe that is always moist and never brown on bottom and sides. The secret is the cooking method below. It is the best pound cake ever!!! It is put in a cold oven. You cook it very slowly and have to keep changing the oven temperature but oh it is well worth it in the end!!!!! Also, my advice to you would be to check your oven temperature with a small oven temperature that you can buy from Walmart and hang on your rack in the oven. That way if your oven is off you will know. My oven cooks 25 degrees hotter than it should so I have to adjust my oven thermometer when I set it. When cooking this cake make sure you have rack in the middle of oven.

http://www.epicurious.com/recipes/food/printerfriendly/Cream-Cheese-Pound-Cake-108969

I am sure you will get dozens of pound cake recipes but this one to me is by far the very best and moistest of them all. I have tried cooking several before I found this recipe!!!
post #9 of 9
Thread Starter 
Thank you for the recipe! This is what I need! The temp is what it is about!
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