Pecan Pound Cake 合桃磅蛋糕

簡易合桃磅蛋糕

1個長條蛋高或12個小蛋糕

牛油, 室溫 // 1/2 cup
黃糖 // 1/2 cup
雞蛋 // 2
中筋麵粉 // 1 cup
低筋麵粉(喜歡咬勁可用全麥) // 1/2 cup
蘇打粉 // 1 tsp
玉桂粉// 1 1/2 tsp
優格(或酸忌廉) // 1/2 cup
雲尼拿油 // 1 tsp
合桃, 拍碎 // 1 cup
合桃, 完正的(裝飾用) // 12
蜜糖(可以不用) // 1 tbsp

1. 先把麵粉, 蘇打粉及玉桂粉混合過篩, 備用.

2. 將牛油和黃糖(先糖後牛油減少黏邊)打至淡黃色.

3. 然後將雞蛋一個一個分別加入混合打勻, 再加入優格, 雲尼拿油及粉類. 最後加入碎合桃.

4. 把麵糊倒入長條蛋糕模或紙杯中.

5. 長條蛋糕模: 用合桃左右排成直線 紙杯: 每個麵糊頂放一粒合桃作裝飾

5. 長條蛋糕模: 350F 60分鐘 紙杯: 350F 30分鐘

6. 完成前10分鐘, 在蛋糕面掃上蜜糖.

Easy Pecan Pound Cake

1 loaf pan or 12 cupcakes

Butter // 1/2 cup
Brown sugar // 1/2 cup
Eggs // 2
All-purpose flour // 1 cup
Cake flour (Whole wheat flour for chewy texture) // 1/2 cup
Baking soda // 1 tsp
Cinnamon // 1 1/2 tsp
Plain yogurt or sour cream // 1/2 cup
Vanilla extract // 1 tsp
Pecans, chopped // 1 cup
Pecan halves // 12
honey (optional) // 1 tbsp

1. Combine flour, baking soda and cinnamon, set aside.

2. Cream butter and sugar in a large bowl (sugar first to reduce sticking) until smooth and color goes pale.

3. Add egg one at a time to the butter mixture, then add in yogurt, vanilla extract and flour mixture. Mix well. Add in pecans.

4. Pour the mixture into loaf pan or into muffin cups.

5. Bake 350F for 60 minutes if using loaf pan; 30 minutes for muffin cups. Place pecan halves on top of each muffin or line them into pattern on top of the loaf.

6. 10 minutes before end time, brush some honey on the top for coating.