Cardamom Pound Cake With Roasted Late Summer Fruit Recipes

Steps:

• Preheat the oven to 325 degrees. In a medium bowl, sift together the flour, baking powder, and salt. Set aside. Butter a 9-by-5-inch loaf pan; set aside.
• In a small saucepan, heat the cream over medium heat. Stir in molasses. In a medium bowl, cream the butter until light and fluffy. Gradually add the sugar. Beat in the eggs, one at a time, beating to combine after each addition. Stir in the cream mixture, then the currants. Add the dry ingredients and beat to combine.
• Pour into prepared pan, and bake until a knife inserted in the center comes out clean, about 1 hour 15 minutes.

Steps:

• Preheat oven to 350 degrees. Coat a 9-by-13-inch rimmed baking sheet with cooking spray, and line with parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, and salt in a bowl.
• Cream butter and sugar with a mixer until pale and fluffy. Beat in zest if desired, and vanilla. Add eggs, 1 at time, beating well after each addition. Reduce speed to medium, and beat in flour mixture in 2 additions, alternating with milk.
• Spread batter into prepared sheet. Bake until a tester inserted into the center comes out clean, 15 to 17 minutes. Let cool in sheet on a wire rack.

Steps:

• Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter.
• With two double-thick layers of paper towels, press as much liquid as possible out of nectarines. Arrange fruit in an even layer in pan.
• In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.
• With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour 10 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.