Cold Oven Poundcake

Thank you, Trisha Yearwood! Yep, I said Trisha Yearwood, because that’s who I got this recipe from … through her Food Network show, of course, Trisha’s Southern Kitchen. LOL Seriously, I did get it from a recent episode I watched. Something about the fact that you start in a cold oven intrigued me, and it’s poundcake. ‘Nuff said.

I’ve collected poundcake recipes over the years, have yet to make even one, but this really did stand out. I was looking for something to go with homemade peach ice cream I was also making and poundcake sounded perfect. Trisha’s Cold Oven Poundcake above any other.

cold_oven_poundcake

I followed the recipe to the T with the exception of swapping out half the AP flour for cake flour. And I used on a non-stick bundt pan that my Mom sent us for Christmas a year or two ago. The bundt shape reminds me of my childhood. Paired with homemade peach ice cream was heaven. I even sent some to the office with my partner, David, thinking it would be great with coffee. I hear it was a hit!

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Cold Oven Poundcake
Author: 
Recipe type: Dessert
Cuisine: American
Serves: 10
 
I give credit where credit is due, especially when I straight up use someone else's recipe. This is Trisha Yearwood's recipe that I couldn't resist making. Thank you, Trisha, for sharing! The only thing I changed in my version was substituting cake flour for half the flour and using a bundt pan instead of a tube pan.
Ingredients
  • 2 sticks butter, at room temperature
  • 3 cups granulated sugar
  • 6 large eggs, at room temperature
  • 3 cups all-purpose flour, sifted or whisked free of any lumps
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
Instructions
  1. Grease and flour the bottom, sides, and tube of a 9" tube cake pan.
  2. In a mixer, cream together butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat.
  3. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with flour. Add the vanilla and stir well to incorporate.
  4. Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325º F. Begin timing cake now and bake for 1 hour and 15 minutes. Test doneness with a toothpick in center of cake, should be clean when removed.
  5. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.