There is a very special episode of Beyond the Plate coming Friday. Until then, from the team behind Beyond the Plate, we’re proud to welcome our new family-friendly podcast, Clean Plate Club. It's like storytime... with recipes.
Today, we’re sharing an episode featuring Tiffani Thiesen. If you enjoy it, you can find all of the episodes on the podcast platform you’re listening on, so make sure to check out Clean Plate Club, hit that subscribe button and follow along.
Tiffani is a mom, cook, actress and author. This recipe is from her new cookbook called Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers.
Garbage Pound Cake
Makes 1 pound cake
2 sticks unsalted butter, cut into 1-inch pieces, at room temperature
1 ½ cups granulated sugar
½ teaspoon kosher salt
1⁄2 teaspoon baking powder
5 large eggs, at room temperature
1 1⁄2 cups all-purpose flour
1⁄2 cup sour cream, at room temperature
1 tablespoon vanilla extract or vanilla paste
1 cup baking chips, dried fruit, toasted shredded coconut, and/or toasted chopped nuts
1⁄4 cup heavy cream
4 ounces chocolate chips or roughly chopped chocolate of any type (1/2 cup)
1. To make the cake: Preheat the oven to 350 F. Use 1 tablespoon of the butter to generously grease a 9 x 5-inch nonstick baking dish. If you’re using a glass loaf pan and not nonstick, you’ll want to line it with parchment paper and leave a 3-4 inch overhang on the sides. Glass pans take longer to heat up, which may lead to a longer bake time, so test the cake after the bake time, then continue to bake in 5-minute increments until a toothpick inserted into the center comes out clean. The parchment “handles” will help ensure it comes out easily.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining butter, sugar, salt, and baking powder. Beat on high speed, scraping down the sides of the bowl every few minutes, until the butter is light in color and very fluffy, about 8 minutes. Lower the speed to medium and add the eggs one at a time, beating well after each addition. Turn the mixer off and scrape down the sides of the bowl. Add 3⁄4 cup of the flour and beat on low to just combine. Add the sour cream and vanilla and increase the speed to medium to mix well. Pause to scrape the sides once again. Add the remaining 3⁄4 cup flour and mix on low until just combined. Use a spatula or wooden spoon to fold in your mix-ins of choice.
3. Add the batter to the prepared pan, making sure to spread the mixture evenly from edge to edge with a rubber spatula to ensure there are no air pockets in the batter. Bake for 1 hour and 15 minutes, or until the loaf is deeply golden brown around the edges, the top just begins to crack, and a paring knife or skewer inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before removing the loaf and transferring it to a cooling rack to cool completely.
4. To make the drizzle: In the microwave or a small pan over medium-low heat, heat the heavy cream until it just begins to steam, 30 seconds in the microwave or about 1 minute on the stove over medium-low heat.
5. Add the chocolate to a small bowl and pour the hot cream over the top. Let the mixture sit until the chocolate melts, 2 to 3 minutes, then whisk together. Place the pound cake on a serving plate and drizzle the chocolate over the top. Slice and serve. To store, tightly cover the cake with plastic wrap and store at room temperature for 2 to 3 days.
This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper® Step Stool.
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