It’s strawberry season and that mean strawberry shortcake!
Now, I don’t care for those preformed, spongy cakes that are sold in the grocery store. They don’t taste right to me.
I found Alton Brown’s pound cake recipe and tried it out. I’ve never made a pound cake before, but when I tasted the batter, I knew it was going to be good.
The only thing I didn’t think about when making the cake was pan preparation. I did butter the pan, but I forgot to flour it.
Thus resulting in:
At the end of the day, the pound cake still tasted delicious! And I had fun scraping the remnants out of the pan.
My husband has commissioned me to try to figure out if there is a way of making just that thick, crunchy pound cake crust. In my mind, I’m seeing pound cake brittle like that brownie brittle they sell in stores.
If I get that one figured out, I’ll let you know!
