A lot has been going on in the world and I’ve just been sitting back and taking it all in…
I’m not one to dwell on these things but I lost a huge piece of my childhood with the passing of an amazing actor/comedian.
Cue the comfort food (and childhood movie marathon).
And what food is more comforting than pound cake? The best thing about this pound cake is that the sweet cake will absorb my tears and their salt will perfectly complement the cake’s sweetness.
When I saw this recipe for a pound cake using sweetened condensed milk as one of the key ingredients and a food processor as the main mixing tool, I wasn’t 100% sure what to expect. However, since pound cake is basically impossible to mess up as it is, I didn’t really see how it could possibly go wrong.
So, what should you expect?
Once in the oven, the sweetened condensed milk in this batter fills your home with the aroma of dulce de leche caramel. Once out of the oven, a hint of caramel flavor of permeates this tender pound cake. It doesn’t have an overwhelming caramel flavor, but you can definitely pick up on the caramelly notes in the cake (especially in the browned edges).
So wrap yourself in a warm, caramel-scented hug (from the inside) with some condensed milk pound cake.
- 1 cup (8 oz) unsalted butter, at room temperature
- 1 1/3 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 tsp salt
- 3/4 cup sweetened condensed milk
- 3 large eggs, room emperature
- Preheat the oven to 325° F. And prepare an 8 by 5-inch loaf pan with parchment and baking spray (or flour and butter) and set aside.
- Whisk together the flour, salt, and baking powder and set aside.
- Add butter and sugar to a food processor and process until light and fluffy, scraping down the sides and bottom as needed. Add the condensed milk and pulse until well incorporated. Add eggs and vanilla and pulse again to combine.
- Add dry ingredients and pulse just until incorporated, being careful not to over-mix, scraping down the sides and bottoms if needed, and pour into prepared loaf pan.
- Bake until the top is dark golden brown and a tester inserted in the center comes out clean, about 70 minutes. Cool 20 minutes in pan, turn out onto rack to finish cooling.
Recipe from Boy Meets Bowl