On Change & Pound Cake for Breakfast: Good Things, Both
September 22, 2008
It’s my first day at my new job today. That’s right, after a three-year, law-school-induced hiatus, I have rejoined the full-time work force. And it feels suprisingly un-momentous. I’ve known that I will be working at this law firm for two full years now, so I think it’s about time we got this show on the road.
Shifting from the student lifestyle (and the third year law student lifestyle, in particular, which is, shall we say, not exactly demanding) to the working lady lifestyle will usher in a host of changes, I know—not the least of which will be in my kitchen. Gone are the days when I can languidly pore over recipes by morning, grocery shop around noon, spend the afternoon snapping photos in the kitchen and cobbling together blog posts by night (oh, and eating somewhere along the way too!). I will have to be more deliberate, efficient and edited with my cooking. But I’m not sure that those are bad things.
(Click “more” for the rest of the story, more photos & the recipe.)
Our friends have taken to asking Kevin whether he’s ready to start eating ramen and TV dinners every night. I know there will be change, but I certainly hope it won’t be all that bad. Ramen? We barely ate that in college! And I hope the changes around here—on this blog—won’t be too drastic either. I am certain I won’t be able to keep up the daily, Monday-through-Friday posting that I’ve done for my first almost-year as a blogger. But know that I haven’t forgotten about you dear reader and that this site—the recipes, memories and friendships it holds—is something that will remain very important to me and continue to serve as a daily treat.
In the meantime, I’m glad to have eased the first day nervous jitters with a thick slice of this quick bread. Note that I’m calling it a quick bread, even though the recipe deems it a pound cake. Pound cake for breakfast is a little … unseemly. But when it’s this dense and moist and caramel-y, who can resist? And, did I mention the crackled, buckled, wonderfully messy cinnamon-sugar topping? Or the stripe of cinnamon sugar that zig-zags through the middle of the loaf, like a spiking and plunging line graph? Like I said: irresistible.
Brown Sugar, Cinnamon-Swirl Pound Cake
Adapted from Cooking Light
Note: If you’ve noticed that my pound cake looks a little squat, here’s why. The original recipe calls for a 10-inch tube pan. I read online somewhere that a 10-inch tube pan recipe should be halved to fit a 9-inch loaf pan. I have a 10-inch loaf pan and halved the recipe. I could’ve easily fit the entire recipe and will not halve it next time. As such, the recipe below is the full (non-halved) recipe, which should accommodate a 10-inch tube pan, 9- or 10-inch loaf pan and a 12-cup bundt cake (but lower the oven temperature to 325 for the bundt).
3 tablespoons dry breadcrumbs
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, softened
2 cups packed light brown sugar
1 tablespoon vanilla extract
3 large eggs
1 cup fat-free milk
Preheat oven to 350°.
Coat a 9- or 10-inch loaf pan or a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
In a small bowl, combine the cinnamon and sugar. Set aside.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add brown sugar and vanilla, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with the flour mixture.
Spoon half the batter into prepared pan. Dust half the cinnamon-sugar mixture on top of the batter in the pan. Spoon the remaining batter on top of the cinnamon-sugar layer, and carefully spread the batter so it is smooth. Top this layer of batter with the remaining cinnamon-sugar mixture.
Bake at 350° for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on a wire rack.