Everyday Food: Jazz up store-bought poundcake
No time to bake? Check out these quick recipes to transform store-bought poundcakes into irresistible desserts in 15 minutes or less.
Shopping tips
When buying poundcake, choose one that lists flour, butter and sugar as the first ingredients and has the fewest preservatives. Poundcakes made at your store or bakery are generally fresh and may come in an assortment of flavors. Wrap any leftovers in plastic for up to one week.
Quick ideas
▪ Slice cake lengthwise and layer with jam or chocolate mousse.
▪ Toast slices and top with hazelnut spread and toasted chopped hazelnuts.
▪ Add orange zest to sweetened ricotta. Serve on slices with orange segments.
▪ Top slices with lemon curd and berries.
For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to: everydayfood@marthastewart.com.
Cinnamon toasted poundcake
Serves 4
Heat broiler, with rack 4 inches from heat. In a small bowl, combine 1 bag (10 ounces) frozen strawberries, thawed; 1 tablespoon sugar; and 1 teaspoon fresh lemon juice. In another small bowl, combine 4 teaspoons sugar and 1 teaspoon ground cinnamon. On a baking sheet, place four 1/2-inch-thick slices poundcake in a single layer. Brush one side with 1 tablespoon butter, room temperature; sprinkle with half the cinnamon-sugar mixture. Flip and repeat. Broil, flipping once, until golden, about 2 minutes per side. Serve with ice cream and strawberries.
Nutritional analysis per serving (without ice cream): 298 calories, 15 grams fat (6 grams saturated fat), 40 grams carbohydrates, 3 grams protein, 2 grams fiber, 45 percent of calories from fat.
Peanut butter and milk chocolate sandwiches
Serves 4
Butter 4 slices poundcake. Place 2 slices, buttered side down, on a work surface. Top each with 1 1/2 teaspoons creamy peanut butter and 1 tablespoon melted milk chocolate; top each with 1 slice poundcake, buttered side up. Heat a medium skillet over medium heat. Add sandwiches and cook, flipping once, until golden brown, about 3 minutes per side. Slice each sandwich into 4 pieces and serve warm.
Other fillings: Try jam, marshmallow topping or hazelnut spread.
Nutritional analysis per serving: 237 calories, 14 grams fat (5 grams saturated fat), 26 grams carbohydrates, 4 grams protein, less than 1 gram fiber, 53 percent of calories from fat.
Poundcake tiramisu
Serves 8
- 1 cup heavy cream
- 4 ounces bar cream cheese, room temperature
- 3 tablespoons confectioners’ sugar
- 1/2 cup strong coffee or espresso, room temperature
- 2 tablespoons dark rum or brandy
- 1 loaf poundcake, preferably marbled, cut into 1/2-inch-thick slices
- 1/4 cup shaved semisweet chocolate
- Unsweetened cocoa powder, for dusting
1. In a large bowl, using an electric mixer, beat cream, cream cheese and confectioners’ sugar until combined. In a small bowl, combine coffee and rum.
2. In a 2-quart baking dish, lay half the cake slices in a single layer, trimming to fit. Brush with half the coffee mixture. Top with half the cream mixture and half the chocolate. Repeat. Dust top with cocoa powder. Cover and refrigerate at least 4 hours before serving.
Nutritional analysis per serving: 355 calories, 25 grams fat (12 grams saturated fat); 29 grams carbohydrates, 4 grams protein, less than 1 gram fiber, 63 percent of calories from fat.
This story was originally published April 13, 2015 at 11:32 AM with the headline "Everyday Food: Jazz up store-bought poundcake."