Article: Strawberry Rhubarb Pound Cake
Strawberry Rhubarb Pound Cake
Makes 1 cake – Serves 12
This recipe highlights the joys of a simple, moist, and classically dense pound cake accessorized with a sweet and tangy strawberry rhubarb swirl dancing throughout its crumb. Enjoy a thick slice paired with a cup of coffee for breakfast, or as an after-dinner treat.
Strawberry Rhubarb Compote
- 1 1/2 cups rhubarb (about 2 stalks), finely diced
- 1 cup strawberries, finely diced
- 1/4 cup sugar
- 2 tablespoons orange juice
- 1/2 teaspoon vanilla extract
Pound Cake
- 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 6 large whole eggs, room temperature
- 6 large egg yolks, room temperature
- 1 tablespoon vanilla bean paste
- 1 teaspoon Kosher salt
- 3 1/4 cups all-purpose flour
- 1/4 cup buttermilk, room temperature
Directions
- Prepare the strawberry-rhubarb compote. In a large saucepan, combine all of the compote ingredients and bring them to a boil for 2–3 minutes. Then, simmer for 15–20 minutes, stirring occasionally until the fruit is softened, broken down, and has reduced into a sauce. Set aside and let the compote cool until ready to use.
- Preheat the oven to 350°F. Grease and flour a 12-cup Bundt pan. Shake out any excess flour and set aside.
- In the bowl of a stand mixer, beat the butter for 2–3 minutes until it is light and creamy. Gradually add the sugar and beat for another 5 minutes until fluffy and light. Scrape the sides and bottom of the bowl as needed.
- Continue beating on low. One at a time, add the eggs, egg yolks, vanilla bean paste, and Kosher salt. Beat on medium speed until incorporated, scraping down the sides as needed. Continue to beat for another 2–3 minutes.
- With the mixer on low, gradually add half of the flour, then the buttermilk, then the remaining flour. Scrape down the sides and continue mixing until the batter is evenly combined.
- Scoop 1/3 of the batter into the prepared pan. Layer half of the compote over the batter. Add the second third of the batter, followed by the remaining compote, and then top with the final third of the batter. Bake on the center rack for 80 minutes, or until a skewer comes out with a slight crumb. Cool the pan on a rack for 20 minutes.
- On the cooling rack, invert the pound cake pan (use a knife to help release the sides if needed), and let the cake cool completely. Serve and enjoy!