Featured Recipes | Begin with Butter

Peach Cobbler Pound Cake

Shani

-

November 14, 2022

Friends. It’s Day 10 of the Twelve Days of Pound Cake. And that means it’s high time for this Peach Cobbler Pound Cake to enter the chat! And WHOOOO BOY is this one incredible!

Seriously. I have so many heart eyes for this cake.

This is a picture of a Peach Cobbler Pound Cake.

This Peach Cobbler Pound Cake is moist, full of peachy flavor, and rustically beautiful to boot. I found myself just staring at this cake and being instantly transported to family gatherings full of people, and watching as my dear mother-in-law’s peach cobbler was devoured by hungry guests after a day of eating and fellowship.

When I say that this Twelve Days of Pound Cake has been a trip down memory lane…

And apparently writing this post made my mother-in-law’s ears itch, because she and I gabbed the whole time I was writing it. ???? I love her so much.

About this Peach Cobbler Pound Cake

If you’ve seen my Strawberry Pound Cake, you already know that I love summer fruits. You also know that I use freeze-dried strawberries in that cake so that I can have it all year.

I used that same trick for this cake. Freeze-dried peaches saved the day, since fresh peaches are long out of season in Maryland in November. Also, fresh peaches don’t really taste like much when they’re baked in anything but pie, so I wanted to use an ingredient that would really give this cake a big peach flavor!

Freeze-dried peaches punch way above their weight class and give tremendous flavor to this Peach Cobbler Pound Cake. Butter and oil keep it super moist, and the streusel and glaze topping is the perfect amount of sweet and crunch to finish!

I really, really love this cake.

Peach Cobbler Pound Cake Ingredients

All-Purpose Flour: I love the pleasantly plump texture of a good pound cake. In my experience (and with my cakes), that beautiful texture comes from all-purpose flour. In this cake, the all-purpose flour helped me achieve the texture that I really wanted.

Baking Soda: Peaches are an acidic ingredient. Because of that, baking soda was the proper leavening for this particular pound cake.

Kosher Salt: Salt is very important in any dessert; it balances the sugar and keeps the dessert from becoming cloyingly sweet. If using table salt for this recipe, cut the amount in half.

Cinnamon: This cake benefits from the *slightest* kiss of cinnamon. It adds a special flavor without turning it into a spice cake.

Nutmeg: The slight amount of nutmeg in this recipe adds a big hit of warmth to this cake, and makes it super homey.

Freeze-Dried Peaches: Fresh peaches are waaaaay out of season in Maryland, and they wouldn’t add that much peachy flavor to this cake anyway. Freeze-dried peaches are perfect for the job; they impart huge peach flavor in this pound cake.

Unsalted Butter: This cake has some heavy-duty ingredients, so I wanted to use butter instead of oil. The reason is surprising…butter helps this cake become lighter! Specifically, the process of creaming butter and sugar creates air pockets that assist with cake rise.

Vegetable Oil: I added vegetable oil to this cake to improve moisture. A couple of tablespoons works wonders in this cake!

Granulated Sugar: Granulated sugar adds sweetness and caramelization. That beautiful crust on the outside of your pound cake? It is largely because of the sugar in your recipe!

Eggs: The protein in the eggs adds structure to the cake, while the fatty yolk adds delicious flavor.

Pure Vanilla Extract: Make sure to use the good stuff, like Nielsen-Massey, for this incredible recipe! Whatever brand you use, make sure you use pure vanilla extract. It can be difficult to find this time of year, so make sure to stock up!

Orange Extract: The orange extract really enhances the peach flavor in this cake!

Buttermilk You’ll want to use full-fat buttermilk for this recipe. Fat=flavor and you don’t want to skimp on flavor! The buttermilk also plays nicely against the sweetness of the freeze-dried peaches.

Beginners Start Here

If you’re new to baking, or if you want to learn how to do some of the more tricky baking techniques, here are a couple of super helpful articles from the BwB site that will help you get set up for success with this Peach Cobbler Pound Cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

Important Tools Used in this Peach Cobbler Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from these links, but they are truly amazing products that you’ll find in my kitchen.**

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

I can’t wait to make this one for my mother-in-law in a few weeks. It reminds me so much of her and I hope she loves it. I hope you all love it too!

Enjoy the recipe, Friends! See you tomorrow for Day 11!

Want to see the rest of the cakes from the Twelve Days of Pound Cake 2022? You can see them right here!

November 28, 2022Meet the Cakes from the Twelve Days of Pound Cake!

November 16, 2022Red Wine Black Forest Pound Cake

November 15, 2022Cosmopolitan Pound Cake

November 13, 2022Hummingbird Pound Cake (Without Nuts!)

November 11, 2022Candied Yam Pound Cake

November 10, 2022Cardamom Orange Pound Cake

November 9, 2022Chocolate Chip Cookie Pound Cake

November 8, 2022Sour Cream Pound Cake

November 7, 2022Egg Nog Pound Cake

November 6, 2022Pineapple Upside-Down Pound Cake

November 5, 2022Coca-Cola Chocolate Pound Cake

Hummingbird Pound Cake (Without Nuts!)

Shani

-

November 13, 2022

2

Hello, My Friends! And welcome to Day 9 of the Twelve Days of Pound Cake! Today, we have a classic classic, with a twist. It’s a Hummingbird Pound Cake, without nuts!

This is a picture of a Hummingbird Pound Cake.

To my Hummingbird Cake purists: I understand your side eyes. However, we have severe nut allergies in my home, so I don’t ever bake with nuts.

I was not, however, willing to give up Hummingbird Pound Cake forever because of that. This is one of many times that being a recipe developer came in very handy.

The Begin with Butter Home Baking Academy is here! Check out our live classes and replays to help you get ready for holiday baking!

Want to purchase more than one class? Purchase a BwB Home Baking Academy bundle and save a bundle!

About this Hummingbird Pound Cake

Hummingbird Pound Cake is an absolute delight. It features ripe bananas and pineapple and that, Friends, is one of the best combinations on the planet earth. The texture is wholly unique to Hummingbird Pound Cake; it’s more crumbly than a typical pound cake. The taste, however, is so delicious that I don’t mind dropping a few crumbs as I walk around the house.

This is a spice cake; many recipes add cinnamon exclusively to Hummingbird Pound Cake, but I love nutmeg for the warmth that it adds to everything, so I added just a touch to make this homey cake even more homey. And of course there’s a cream cheese glaze that is just perfection.

Oh. And my picky son snuck a whole piece of it when he thought I wasn’t looking, so it must be incredible because he has NO CHILL about telling me when he doesn’t like something. ????

Hummingbird Pound Cake Ingredients

All-Purpose Flour: You’ll want to use all-purpose flour in this cake. Cake flour has too little protein to provide proper structure for this cake.

Baking Soda: I used crushed pineapple and mashed bananas as the “liquid” in this cake. Because of that, baking soda was the proper leavening; both pineapple and bananas are acidic fruits.

Kosher Salt: Salt is very important in any dessert; it balances the sugar and keeps the dessert from becoming cloyingly sweet. If using table salt for this recipe, cut the amount in half.

Nutmeg: The slight amount of nutmeg in this recipe adds a big hit of warmth to this cake.

Cinnamon: Cinnamon is a traditional spice for this cake, so I wanted to be sure that it was represented in this cake. Measure the cinnamon carefully though; it can become overpowering if you’re not careful with the measurement!

Unsalted Butter: This cake has some heavy-duty ingredients, so I wanted to use butter instead of oil. The butter helps this cake become lighter! Specifically, the process of creaming butter and sugar creates air pockets that assist with cake rise.

Vegetable Oil: I added two tablespoons of vegetable oil to this cake to help keep it wonderfully moist.

Granulated Sugar: Granulated sugar adds sweetness and caramelization. That beautiful crust on the outside of your pound cake? It is largely because of the sugar in your recipe!

Eggs: The protein in the eggs adds structure to the cake, while the fatty yolk adds delicious flavor.

Pure Vanilla Extract: Make sure to use the good stuff, like Nielsen-Massey, for this incredible recipe! Whatever brand you use, make sure you use pure vanilla extract. It can be difficult to find this time of year, so make sure to stock up!

Mashed Ripe Bananas: I do a chunky mash of my bananas, because I love the texture that it lends to this cake. If you prefer not to have chunks of banana in your cake, you can pulse the banana in a food processor until. itis smooth.

Crushed Pineapple (with the juice!): Pineapple adds flavor and texture to this amazing cake.

Pecans (optional): It’s optional to fold in a cup of pecans into the batter. I did not, but this cake batter could easily support 1-1.5 cups of chopped pecans.

Beginners Start Here

If you’re new to baking, or if you want to brush up on baking basics, here are a couple of super helpful articles from the BwB site that will help you get set up for success with this Hummingbird Pound Cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

Important Tools Used in this Hummingbird Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from these links, but they are truly amazing products that you’ll find in my kitchen.**

This is a photo of a bowl of cream cheese glaze.

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

Several of you all asked for this recipe by name, I hope that you love the recipe that I ended up developing for you!

Enjoy the recipe, Friends! See you tomorrow for Day 10!

Check out the other pound cakes from the Twelve Days of Pound Cake 2022!

November 28, 2022Meet the Cakes from the Twelve Days of Pound Cake!

November 16, 2022Red Wine Black Forest Pound Cake

November 15, 2022Cosmopolitan Pound Cake

November 14, 2022Peach Cobbler Pound Cake

November 11, 2022Candied Yam Pound Cake

November 10, 2022Cardamom Orange Pound Cake

November 9, 2022Chocolate Chip Cookie Pound Cake

November 8, 2022Sour Cream Pound Cake

November 7, 2022Egg Nog Pound Cake

November 6, 2022Pineapple Upside-Down Pound Cake

November 5, 2022Coca-Cola Chocolate Pound Cake

Cinnamon Roll Pound Cake

Shani

-

November 12, 2022

1

For this year’s Twelve Days of Pound Cake event, I asked you, the Begin with Butter community, which cake you’d like to see in the lineup. After a hotly contested poll on my Instagram stories, you all chose the Cinnamon Roll Pound Cake. By a lot!

So, on this Day 8 of the Twelve Days of Pound Cake, she is here. And she is SPECTACULAR.

This is a picture of a cinnamon roll pound cake.

Welcome Cinnamon Roll Pound Cake!

About this Cinnamon Roll Pound Cake

I always begin with an objective when I’m creating a recipe, and this Cinnamon Roll Pound Cake was no different. I really wanted this cake to mimic the best elements of my favorite cinnamon rolls (recipe coming soon!), without being too literal.

What are those elements? Glad you asked!

My absolute favorite elements of cinnamon rolls are the perfectly-textured, buttery brioche against the sharp cinnamon filling, topped by the creamy refreshment of a cream cheese icing.

So…basically everyone’s favorite elements. But it was a tall order to translate those things to cake.

I got there, though!

Cinnamon Roll Pound Cake Ingredients

All-Purpose Flour: This cake has an extremely special cinnamon cream cheese filling. All-purpose flour is necessary to support that filling, and to keep it from spreading everywhere and making a mess.

Baking Soda: I used sour cream as the liquid in this cake. Because of that, baking soda was the proper leavening; the sour cream and the baking soda work together to create rise.

Kosher Salt: Salt is very important in any dessert; it balances the sugar and keeps the dessert from becoming cloyingly sweet. If using table salt for this recipe, cut the amount in half.

Nutmeg: The slight amount of nutmeg in this recipe adds a big hit of warmth to this cake, and makes it super homey.

Unsalted Butter: This cake has some heavy-duty ingredients, so I wanted to use butter instead of oil. The reason is surprising…butter helps this cake become lighter! Specifically, the process of creaming butter and sugar creates air pockets that assist with cake rise.

Cream Cheese: Brioche is a beautiful dough that has a texture like none other. It’s airy and buttery and absolutely delicious. I wanted a more airy texture for this cake, and I found that adding cream cheese as a secondary fat got me exactly where I wanted to go!

Granulated Sugar: Granulated sugar adds sweetness and caramelization. That beautiful crust on the outside of your pound cake? It is largely because of the sugar in your recipe!

Eggs: The protein in the eggs adds structure to the cake, while the fatty yolk adds delicious flavor.

Pure Vanilla Extract: Make sure to use the good stuff, like Nielsen-Massey, for this incredible recipe! Whatever brand you use, make sure you use pure vanilla extract. It can be difficult to find this time of year, so make sure to stock up!

Full-Fat Sour Cream: You want to use full-fat sour cream in this recipe; fat = flavor and you don’t want to skimp on flavor! Sour cream also helps with the texture of the cake.

And then there’s the filling!

More Cream Cheese: The filling needs a stable base that will stay semi-intact during baking. The cream cheese does this perfectly and is delicious to boot!

Egg: The egg in the filling gives it more of a cheesecake texture, which is SO DECADENT and gorgeous in this cake.

Brown Sugar: The brown sugar in the filling really gives the filling that delicious, cinnamon-roll flavor that I love so much. Don’t skip it! You can use light or dark brown sugar, but I opted for dark.

Cinnamon: There is a LOT of cinnamon in this filling. I chose to keep the cinnamon in the filling and not in the cake, since the cake is the brioche-like base (and that typically doesn’t have cinnamon in in).

Vanilla: Because vanilla belongs everywhere.

Fine Sea Salt: Again, salt cuts sweet. And we need it in this filling. Just a small pinch will go a very long way.

Beginners Start Here

If you’re new to baking, or if you want to learn how to do some of the more tricky baking techniques, here are a couple of super helpful articles from the BwB site that will help you get set up for success with this Cinnamon Roll Pound Cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

Important Tools Used in this Cinnamon Roll Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from these links, but they are truly amazing products that you’ll find in my kitchen.**

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

You all trusted me with this recipe, and it is my sincere hope that you love it! It was such a fun recipe to develop and I can’t wait to see you make it!

Enjoy the recipe, Friends! See you tomorrow for Day 9!

Here are the other pound cakes in the Twelve Days of Pound Cake!

November 28, 2022Meet the Cakes from the Twelve Days of Pound Cake!

November 16, 2022Red Wine Black Forest Pound Cake

November 15, 2022Cosmopolitan Pound Cake

November 14, 2022Peach Cobbler Pound Cake

November 13, 2022Hummingbird Pound Cake (Without Nuts!)

November 11, 2022Candied Yam Pound Cake

November 10, 2022Cardamom Orange Pound Cake

November 9, 2022Chocolate Chip Cookie Pound Cake

November 8, 2022Sour Cream Pound Cake

November 7, 2022Egg Nog Pound Cake

November 6, 2022Pineapple Upside-Down Pound Cake

November 5, 2022Coca-Cola Chocolate Pound Cake

Candied Yam Pound Cake

Shani

-

November 11, 2022

6

You’d think that after six days of pound cake that I’d be good and tired of eating cake. Friends, let me tell you…this Candied Yam Pound Cake is the palette cleanser that’s helping me power right through. Welcome to Day 7 of the Twelve Days of Pound Cake!

My mother would laugh incessantly if she heard that, since I made an absolute scene every time she served me candied yams as a child. Sweet potatoes were definitely an acquired taste for me. And by “acquired”, I mean that I was a fully-grown adult before I voluntarily ate a sweet potato.

About this Candied Yam Pound Cake

This Candied Yam Pound Cake reminds me of my mother in a lot of ways. She loved, loved, loved traditional candied yam casserole (made from sweet potatoes) and served them every Thanksgiving and Christmas.

Her sweet potato casserole was a simple, buttery casserole with lots of brown sugar and toasted marshmallows on top. This cake is a sweet and simple homage to all of the missed sweet potatoes of my youth.

In addition to being simply buttery, I added just a kiss of bourbon to the batter and the simple syrup. The bourbon adds an excellent depth of flavor to this cake that is just incredible. Additionally, sweet potatoes always benefit from the smallest grind of nutmeg, so I added some to this cake!

This is a picture of a Candied Yam Pound Cake.

And of course toasted meringue was a must.

Candied Yam Pound Cake Ingredients

All-Purpose Flour: I love the pleasantly plump texture of a good pound cake. In my experience (and with my cakes), that beautiful texture comes from all-purpose flour. This cake really needs all-purpose flour to counteract the wateriness of the sweet potato puree.

Baking Soda: Sweet potatoes are ever-so-slightly acidic. Because of that, baking soda was the proper leavening to add to this cake.

Kosher Salt: Salt is very important in any dessert; it balances the sugar and keeps the dessert from becoming cloyingly sweet. If using table salt for this recipe, cut the amount in half.

Nutmeg: The slight amount of nutmeg in this recipe adds a big hit of warmth to this cake, and makes it super homey.

Unsalted Butter: This cake has some heavy-duty ingredients, so I wanted to use butter instead of oil. The reason is surprising…butter helps this cake become lighter! Specifically, the process of creaming butter and sugar creates air pockets that assist with cake rise.

Light Brown Sugar: I added light brown sugar to this cake, to give it a slight molasses taste. The molasses and nutmeg play very nicely together here.

Eggs: The protein in the eggs adds structure to the cake, while the fatty yolk adds delicious flavor.

Pure Vanilla Extract: Make sure to use the good stuff, like Nielsen-Massey, for this incredible recipe! Whatever brand you use, make sure you use pure vanilla extract. It can be difficult to find this time of year, so make sure to stock up!

Bourbon: With this cake, I was looking for ingredients that added depth of flavor, not a boozy taste. A great bourbon gave me the depth of flavor that I was looking for!

Sweet Potato Puree: You can use canned or fresh puree for this cake. I preferred making it myself, but if you’re short on time then the canned will work just fine!

Beginners Start Here

If you’re new to baking, or if you want to learn how to do some of the more tricky baking techniques, here are a couple of super helpful articles from the BwB site that will help you get set up for success with this Candied Yam Pound Cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

Important Tools Used in this Candied Yam Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from these links, but they are truly amazing products that you’ll find in my kitchen.**

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

One of the best parts of the Twelve Days of Pound Cake is going down memory lane and remembering the sweet holiday times that I used to spend with my family. This particular cake unlocked so many memories about my mom and her famous yams, and I am so grateful to this cake for that.

Enjoy the recipe, Friends! See you tomorrow for Day 8!

Check out these other cakes from the Twelve Days of Pound Cake 2022!

November 28, 2022Meet the Cakes from the Twelve Days of Pound Cake!

November 16, 2022Red Wine Black Forest Pound Cake

November 15, 2022Cosmopolitan Pound Cake

November 14, 2022Peach Cobbler Pound Cake

November 13, 2022Hummingbird Pound Cake (Without Nuts!)

November 10, 2022Cardamom Orange Pound Cake

November 9, 2022Chocolate Chip Cookie Pound Cake

November 8, 2022Sour Cream Pound Cake

November 7, 2022Egg Nog Pound Cake

November 6, 2022Pineapple Upside-Down Pound Cake

November 5, 2022Coca-Cola Chocolate Pound Cake

Cardamom Orange Pound Cake

Shani

-

November 10, 2022

4

Hello, Friends! And welcome to Day 6 of the Twelve Days of Pound Cake! Today, I have one of my favorite spice/citrus combinations on the whole planet, in the form of this Cardamom Orange Pound Cake.

This is a picture of an Orange Cardamom Pound Cake.

This cake features my personal favorite spice in the whole wide world: cardamom.

Say it with me, friends. CARDAMOM. Even coming off the tongue it sounds so special. And that’s because it is special. To me, it’s actually the GOAT of the spices. The depth of flavor that it adds to anything it blesses is unmatched.

I knew I wanted an “orange spice” cake for this lineup, but when I started work on this cake (read: staring out the window and waiting for inspiration), I wasn’t sure just what I wanted to do.

When it finally came to me, it felt like it had been there all along.

About this Cardamom Orange Pound Cake

This cake is decadent. There’s no two ways around it. We are at the beginning of citrus season here in Maryland, so the oranges are just so….choice. (high five if you caught the Ferris Bueller reference just there.). Paired with the multi-faceted, deep scent and flavor of the cardamom, this cake is an incredible addition for any table at any time.

Cardamom Orange Pound Cake Ingredients

All-Purpose Flour: I love the pleasantly plump texture of a good pound cake. In my experience (and with my cakes), that beautiful texture comes from all-purpose flour. In this cake, the all-purpose flour helped me achieve the texture that I really wanted.

Baking Soda: This cake has acidic ingredients, so baking soda was the proper leavening to add to this cake.

Kosher Salt: Salt is very important in any dessert; it balances the sugar and keeps the dessert from becoming cloyingly sweet. If using table salt for this recipe, cut the amount in half.

Cardamom: Cardamom is difficult to describe using words. It’s smoky and spicy and sweet at the same time. And it’s deep. In modest amounts, it adds incredible flavor and scent to anything it touches.

Olive Oil: I played with this recipe a bit and ended up wanting to use olive oil instead of butter. First of all, this means that this cake comes together extremely quickly. But I also wanted a neutral-flavored oil that would allow the orange and the cardamom to come through very well.

Granulated Sugar: In this cake, granulated sugar adds sweetness and caramelization. That beautiful crust on the outside of your pound cake? It is largely because of the amount of sugar in your recipe!

Eggs: The protein in the eggs adds structure to the cake, while the fatty yolk adds delicious flavor.

Pure Vanilla Extract: This cake calls for two teaspoons of vanilla extract. Make sure to use the good stuff, like Nielsen-Massey, for this incredible recipe! Whatever brand you use, make sure you use pure vanilla extract. It can be difficult to find this time of year, so make sure to stock up!

Orange Zest: This is the money ingredient! Yes, orange juice adds some flavor to this cake, but the process of massaging orange zest into your granulated sugar releases those delectable citrus oils and imparts huge orange flavor into this cake!

Freshly Squeezed Orange Juice: Since you have to use the zest, might as well juice the oranges! The juice will be worth the squeeze! ????

Buttermilk: Buttermilk is a perfect accompaniment for almost any citrus cake. That holds very true here as well.

Beginners Start Here

If you’re new to baking, or if you want to learn how to do some of the more tricky baking techniques, here are a couple of super helpful articles from the BwB site that will help you get set up for success with this Cardamom Orange Pound Cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

Important Tools Used in this Cardamom Orange Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from these links, but they are truly amazing products that you’ll find in my kitchen.**

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

This cake is over-the-top delicious and I hope you love it as much as I do. When you open that cake cover at your holiday event, you’re going to stun everyone!

Enjoy the recipe, Friends! See you tomorrow for Day 7!