A return to olde tyme cakes of yore (sort of), this pound cake is leavened with yeast. It takes minimal effort, but it does require a little patience to deal with the lengthy rise time (I love the way it forces me to slow down). The result is well worth it. I like to serve it with whipped cream and roasted fruit. —Erin Jeanne McDowell
one 10-inch bundt cake
(15.85 ounces) all-purpose flour
2 2/3 cups
(14.00 ounces) granulated sugar
(4 grams) salt
(6 grams) instant yeast
sticks (16.00 ounces) unsalted butter, melted and cooled slightly
1 1/4 cups
(11.30 ounces) whole milk, at room temperature
In a large bowl, whisk the flour, sugar, and salt to combine. Add the yeast and stir to combine.
In another large bowl, whisk the butter, milk, eggs, and vanilla to combine.
Pour the butter mixture into the flour mixture and whisk to combine. Mix well to ensure it’s fully combined, but take care not to over-mix.
Cover the bowl with plastic wrap (make sure the batter has enough room to rise: it will nearly double in size). Let rise at a moderate temperature (don’t put it in the fridge, and don’t leave it by the stove) for 12 hours.
Preheat the oven to 350° F. Grease and flour a 10-inch bundt pan.
Stir the batter to deflate it. Pour the batter into the prepared pan. Let the batter rise at room temperature again for 1 hour. It won’t double in size this time, but it should increase noticeably in volume, about 25%.
Bake the cake until a tester inserted into the center comes out clean, 70 to 80 minutes. This is a hefty cake, so it will take a while. If you feel like the cake is browning too quickly, you can tent the surface with foil and/or reduce the oven temperature 25° F.
Cool for 20 minutes inside the pan, then invert the cake onto a cooling rack. Cool completely. Garnish with confectioners' sugar and serve with roasted fruit if desired.
This cake holds pretty well, for up to 4 days, because it’s so moist. Just remember to keep it well wrapped in an airtight container after slicing to prevent it from drying out.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.