Amanda is a co-founder of Food52.
Do you mean a crumb cake that's in the shape of a pound cake? Or just a crumb cake of any kind?
Sorry that was confusing.....A recipe for a wonderful pound cake with nice moist crumb....I prefer a nice crust on the outside....trying to go through all my whipping cream, cream cheese, butter, shortening, and butter pound cake recipes....wondering if anyone just has a no fail one they use and love!
I have only tried one here on Food52, but it was wonderful and gone in less than 1 day: SavvyJulie's Clementine Pound Cake. My other go-to is Rose Levy Berenbaum's Perfect Party Pound Cake, which makes a great crust & crumb, too. Rose's also makes a bigger cake, which comes out of my bundt pan nice & tall.
oh thank you.....right now I am measuring exact amounts of eggs to flour and sugar to see how that turns out!
Love the Clementine Pound Cake here. http://www.food52.com/recipes... And this one by Shirley Corriher, which appeared in the Times in 2004, is closer to the classic flavor of a poundcake: http://www.nytimes.com...
Would it be similar to say, Sara Lee's infamous refridgerated pound cake? I grew up on that pound cake (I know, not something something to be proud of) and have always wanted to replicate it.
Please enter a valid email address.
Well played. You deserve a cookie.
According to the former Parisian and current New Yorker, Adam Gopnik
The Ingredient All Steaks Need
Bourbon + Orange + Ginger
Why Amazon Bought Whole Foods
True Clichés About the French
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)