This moist pound cake is perfect for that mid-morning snack. Add a cup of your favorite flavored coffee, and you have the perfect pick-me-up for the rest of your busy morning. You can also make this cake for dessert; top with assorted broiled fruit such as peaches, pears, or cherries. To do this, place the fruit slices over the cake, then sprinkle with sugar and dot with bits of butter. Broil 6 inches from the heat source for 1 minute or until the fruit is caramelized.
- 1/4 C + 2 Tbsp. buttermilk
- 1/4 tsp. baking soda
- 1 large egg
- 1 tsp. vanilla extract
- 3/4 C flour
- 2/3 C sugar
- 1/4 C unsweetened cocoa powder
- 1/4 tsp. salt
- 1/4 C + 2 Tbsp. unsalted butter
Lightly spray the inside of a loaf pan. Dust the pan with flour and tap out any excess. Adjust the oven temperature to 350 degrees. Place the rack into the middle of the oven.
Pour the buttermilk into a mixing bowl. Whisk in the baking soda until blended in well. Carefully stir in the egg and the vanilla. In another bowl, gently whisk together the flour, sugar, cocoa powder and salt. Add in the butter and half of the buttermilk mixture. With an electric mixer on low speed, mix until the dry ingredients are just moistened. Increase the mixer speed to medium and beat 45 seconds or until the butter is lightened and doubled in amount. Add the remaining buttermilk and beat for 20 seconds.
Spread the batter into the prepared loaf pan. Bake 30 minutes or until a toothpick inserted in the center comes out clean. Remove the pan and place on a wire rack to cool for 10 minutes. Remove the cake from the pan and place the cake on the wire rack until cooled completely. Makes 8 servings.