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Your inbox is about to get a whole lot tastier. Our new Recipe of the Month series is just one small way of saying thank you for helping hungry kids. Sweet or spicy, baked or braised, delicious new
recipes will be coming your way
each month from a rotating cast of leading chefs working to help end childhood hunger. Bon appetit!
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Apple Vanilla Pound Cake
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by Joanne Chang
Makes 1 loaf
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Ingredients
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8 tablespoons / 1 stick / 115 grams unsalted butter
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1/2 vanilla bean
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3 tablespoons heavy cream
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1/2 teaspoon vanilla extract
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3 large eggs (about 150 grams)
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3/4 cup / 150 grams sugar
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1 1/4 cups / 165 grams cake flour, sifted after measuring
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1/2 teaspoon baking powder
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1/4 teaspoon kosher salt
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1 medium granny smith apple, peeled and thinly sliced
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1 tablespoon confectioners’ sugar for garnish
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Directions
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1.
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Heat the oven to 350°F and place a rack in the center on the oven. Line a 9-by-5 inch loaf pan with parchment or butter and flour the pan. Set aside.
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2.
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In a small pan, melt the butter and scrape out the vanilla seeds from the vanilla bean and add to the butter. Whisk in the heavy cream and vanilla extract and set aside to let the mixture come to room temperature.
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3.
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In a stand mixer fitted with a whisk attachment, whip together the eggs and sugar for 4 to 5 minutes on medium high speed, or until thick and lemony colored.
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4.
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While the eggs and sugar are whipping, sift and stir together the cake flour, baking powder and salt. When the eggs/sugar are thick, add the dry mixture and gently fold by hand using a rubber spatula.
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5.
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Scoop a few large spoonfuls of the batter into the butter/cream mixture, and stir to combine well. Once the butter/cream mixture is lightened, add it all into the batter and fold until completely combined.
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6.
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Scoop into the prepared loaf pan. Layer and shingle the apples across the top in two rows. Bake in the 350°F oven for 50 to 60 minutes until the pound cake is golden brown on top and is firm when you press it in the
middle. Remove the cake from the oven and let cool.
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7.
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Sift a bit of confectioners’ sugar on top to finish off the cake before you slice and serve. Use a very sharp serrated knife to gently slice through the apples.
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Pound cake may be stored in an airtight container at room temperature for up to 2 days.
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Excerpted from Pastry Love © 2019 by Joanne Chang. Photography © 2019 by Kristin Teig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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Meet Joanne Chang
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Joanne Chang can do it all. She’s a Harvard grad, a chef, a restaurant and bakery owner, a cookbook writer, a marathoner and an advocate to end childhood hunger. Joanne is a long-time friend of No Kid Hungry and
has
participated in countless events to help raise awareness and funds over the years.
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