Sunday, September 25, 2011

Parmesan Pound Cake

i know i've said this more than a few times lately..but...

this is another one of my new favorites


PARMESAN POUND CAKE !!!


i agree, this does sound a bit odd, but it totally works...it more than works
it's moist, it's dense...very surprisingly light in flavor and...

IT'S DELICIOUS !!!


this fabulous recipe was impressively obtained by a fellow blogger after she tried it at the restaurant Metrovino in Portland Oregon.  many kudos out to Susan S. Bradley at lunacafe.com...AND the chef that handed over the recipe.  sometimes we just get to enjoy the food at a restaurant never  to have it again, but she loved it so much she begged the owner for the recipe.  i was so happy she did. ..AND so kind of Chef de Cuisine Gabrielle Quiñónez  because there are many many chefs out there who covet their recipes so that no one can duplicate it.
i am quite sure that i, in no way, have duplicated it, but mine DID come out quite spectacular.  it reminded me of these little muffin cakes i made a while back called "Quesadillas" or Sweet Cheese Bread.  did i post about those?...i don't think so.  i should have...they were eaten too fast.  this recipe intrigued me because not only were these little cakes called "quesadillas", but they also had a sweet and savory factor.   these cheesy muffins  are also made with Parmesan AND loads of butter!...a breakfast staple and any-time treat that is very popular in El Salvador.

on with THIS cake...did i mention i LOVE it?!...really a must try.  the recipe is pretty easy and the original with comments can be found here.  i chose to add just a touch of lemon zest for a little zip and acidity. for service?...this is a pound cake!...pound cakes go with just about anything and can be eaten any time.  it's absolutely at it's peak a few hours after baking, but can be kept out covered over night or in the fridge for a few days and brought to room temp for service.  BTW...it sliced very clean with a little chill on it (for presentation purposes)


PARMESAN POUND CAKE
recipe from Metrovino Restaurant in Portland, 

preheat oven to 350 F.  butter and lightly flour two 8 x 8 metal cake pans or one  9 x 12 or 9 x 13 metal baking pan...i used a 9 x 13

2 cups unbleached AP flour (10 oz.)
2 tsp baking powder
1/2 tsp fine sea salt
1 cup freshly grated Parmesan cheese...fine NOT shredded
1 cup butter, room temperature
2 cups sugar
6 large eggs, room temperature
2 cups creme fraiche, room temperature (or substitute 1 cup cream and 1 cup sour cream combined)
1/2 cup cream cheese
zest of 1 lemon...my add in...optional, but delicious

sift flour, baking powder and salt into a large bowl
whisk in Parmesan.  set aside
cream together the butter and sugar in a mixer for about 5 minutes
add eggs one at a time at medium speed, mixing well after each addition
add cream cheese and zest of 1 lemon...mix until smooth
on slowest speed, alternate adding the creme fraiche and flour mixture, ending with the flour mixture...do not over mix
pour the cake batter into prepared pan and spread evenly.  tap the pan down sharp;y on the counter a couple of times to release any air bubbles
bake at 350 F for 45-55 minutes or until toothpick come out clean. i used NON confection at 350F and it was done at 45 minutes.   let cool

invert the completely cool cake onto cutting board...i let it sit there for a while to completely...i say completely cool.  you don't want the cake to sweat if you are storing it in the pan...so then i flipped it right side up onto parchment paper and back into it's cleaned out baking pan...i knew it was not going to be eaten up that day.  my baking pan has a nice cover and i LOVE parchment.

this recipe is pretty large and goes a long way.  what you don't eat will keep very well in the fridge for about a week...just let it come back to room temp because it's quite dense when cold.
serve as-is or with fresh berries, ice cream, creme anglaise, a little sprig of basil was nice...
how ever you serve it, i'm sure this will be a big winner.


11 comments:

Anh said...

how lovely! I am very intrigued by the cake.

Anonymous said...

All your recipes and pictures are wonderful ! - I've *borrowed* a couple - hope you don't mind :)

BTW, are you the *Jules* who posted on Epicurious years ago?

Your *Ruby* could be a twin to my *Rosie*

Great blog Jules ! - Thanks .... Barbara

Anna said...

You are a darling! Love your blog site...Everything is so pretty and perfect, i know they taste good too just by the way they look.

Julia said...

I've been wanting to try Luna Cafe's parm pound cake for FOREVER! Yours looks WONDERFUL, and reminds me I need to just get int he stinken kitchen and DO IT!

Jules and Ruby said...

helloooo ladies...thanks for stopping in...
Anonymous...no, i'm not the Epicurious Jules, but say hi to Rosie from Ruby.
Julia...get in the stinken kitchen and make this...LOL

Karen Harris said...

I am so excited about trying this recipe. It looks like something my Wednesday lunch group would love. Great photos. I especially love the black chicken photo. Great colors and composition.

Sonia - L'Exquisit said...

Yesterday I made this cake and is delicious. Thanks for the recipe!

Jules and Ruby said...

Sonia...so glad you liked it. thanks for the report

atika said...

This absolutely looks delicious. I must try to make it soon :)

Jules and Ruby said...

hi Atika,,,,thanks so much. please let me know if you do try it

Brenda the cake lady said...

I don't know if to say thank you... or cuss you out for showing me this... hummm!! This looks so decedent... I buy this Tomato jam from the farmers market here... I think it would be so yummy with this kinda a play on a pasta dish tomato sauce with Parmesan with fried basil leaves ... Oh... I am so trying this!

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