Pound Cake with Apple and Red Fruit Compote
Pound Cake with Apple and Red Fruit Compote
Ingredients
- 1 ½ cups (225 g) unbleached all-purpose flour
- 2 tsp baking powder
- 1/8 tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ¼ cups (265 g) sugar
- ¾ cup (180 ml) milk
- 3 eggs
- 2 apples (Spartan or Empire), peeled, cored and diced
- 2 cups (260 g) mixed frozen red fruit pieces (such as strawberries, sour cherries, rhubarb, etc.) (see note)
- ⅓ cup (70 g) sugar
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm), 7-cup (1.75 litre) loaf pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the flour, baking powder and salt.
- In another bowl, cream the butter and 1 cup (210 g) of the sugar with an electric mixer. With the machine running on low speed, add the dry ingredients alternating with the milk until smooth.
- In a third bowl, whisk the eggs and remaining sugar with an electric mixer until the mixture has tripled in volume and falls from the beaters in a ribbon, about 10 minutes. Fold the egg mixture into the cake batter using a whisk. Spread the batter out in the prepared pan.
- Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould. The cake will keep for 3 days in an airtight container at room temperature.
Pound Cake with Apple and Red Fruit Compote