pound cake crostini recipe
Pound Cake Crostini
This makes a fine crumbed pound cake that is perfect for slicing and grilling, as in this sweet crostini recipe. Use to garnish or accent all kinds of desserts.
Pound Cake Crostini
Ingredients
- 1 cup unsalted butter, soft, room temperature
- 2 cup sugar
- 3 cups flour, sifted
- 1 teaspoon vanilla
- 6 eggs
- 1 cup evaporated whole milk
Procedure
- For the pound cake: Grease and flour a 10" tube pan well. Preheat oven to 325°F. In a stand-up mixer, cream butter and sugar over low speed until very light. This may take some time. Sift the flour again and add in alternately with the evaporated milk. Stir in the extract, then add in the eggs one by one, stirring well after each addition. Transfer the batter in reserved pan and bake until golden browned on top and cake tests done, about 1 hour. Cool for a couple of minutes on rack before loosening cake from pan and unmolding. Let cool completely.
- For pound cake crostini: Heat a seasoned griddle over medium high heat. Brush melted butter over your slices of cooled pound cake and place on heated griddle, turning to make each side a golden brown. Remove to platter when done. Serve either warmed or cooled.
Notes
Content by Renee Shelton. Recipe from Renee Shelton's recipe files. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 13, 2020.
