09 December 2006
Yay for Husbands who Bake!
Imagine my joy when I came home from work yesterday and saw a sink full of dirty dishes.
I promise you I am not being sarcastic when I say that my prevailing emotion really was joy.
What was the reason for such jubilation?
I will tell you, if you promise not to be jealous.
It was the sight of the unwashed mixing bowl, besmeared with creamy and velvety batter.
Someone has been baking?
Who could it be?
What could it be?
Then I saw it. A beautiful, golden loaf resting upon the counter.
My husband has been making pound cake again!
Who is the luckiest girl?
Me! I am! I am the luckiest girl! My husband made pound cake and I get to eat it!
Even better, I get to sleep in on a Saturday morning, stumble into the sunny kitchen where he is already busy grinding coffee beans, and sigh happily at the sight of the cake, glowing in the sunshine, only half-eaten.
Life is good.
Husband’s Pound Cake
1 1/2 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
12 Tbs. (1 1/2 sticks) unsalted butter,
at room temperature
1 cup sugar
1 1/2 tsp. vanilla extract
1/4 tsp. almond extract (optional)
2 eggs, at room temperature
1/2 cup sour cream, at room temperature
Preheat an oven to 325°F. Lightly grease an 8 1⁄2-by-4 1⁄2-inch loaf pan, preferably glass, and dust with flour.
In a bowl, whisk together the flour, baking soda and salt until blended. In the bowl of an electric mixer, beat together the butter, sugar, vanilla and almond extract on medium to medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition until just blended. Sprinkle half of the flour mixture over the egg mixture and stir until both are just incorporated. Stir in the sour cream, then sprinkle with the remaining flour mixture and stir until evenly distributed.
Pour the batter into the prepared pan and tap gently on the counter to even out and settle the ingredients. Bake until a toothpick inserted into the center comes out clean, about 70 minutes, or longer if using a metal pan. Transfer the pan to a wire rack and let cool for 15 minutes.
Run a thin knife around the inside of the pan, invert the cake onto the rack and lift off the pan. Place the cake on one of its sides and continue cooling. Serve warm or at room temperature. Serves 8 to 10.