Seared Butter Poundcake Recipe
With vanilla bean ice cream and house made caramel and chocolate drizzle.
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Ingredients
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Poundcake (makes one 9x5-inch loaf, serves 8)
For searing & plating
Vanilla Bean Ice Cream (quick scoop portion for 8 servings)
House-made Caramel Sauce
Chocolate Drizzle
Optional Garnish
Method
Poundcake (bake ahead)
- 1
- 2
Cream butter and sugar
In a stand mixer fitted with the paddle (or a large bowl with a hand mixer), beat the softened butter and granulated sugar on medium-high speed until pale and fluffy, about 3–4 minutes.
- 3
- 4
Combine dry ingredients
Whisk together the all-purpose flour, baking powder, and salt in a medium bowl.
- 5
- 6
Bake
Scrape batter into the prepared pan, smooth the top, and bake on the middle rack for 50–60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden brown.
- 7
House-made Caramel Sauce
- 8
Make caramel
In a medium heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves. Increase heat to medium-high and cook without stirring until the sugar turns a deep amber color, about 8–10 minutes. Watch carefully to avoid burning.
- 9
Finish caramel
Remove from heat and carefully add the cubed butter, whisking until melted. Slowly pour in the warmed heavy cream while whisking (mixture will bubble vigorously). Stir in the salt and vanilla. If any large clumps form, return to very low heat and stir until smooth. Cool slightly before using; sauce will thicken as it cools.
Chocolate Drizzle
- 10
Make ganache
Place chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream (and corn syrup if using) until just simmering, then pour over the chocolate. Let sit 1 minute, then stir gently until smooth and glossy. Keep warm at room temperature or over a barely-on double boiler to maintain drizzle consistency.
Seared Poundcake & Assembly
- 11
Slice
Slice the cooled poundcake into 8 even slices, about 3/4 inch to 1 inch thick. For best searing, chill slices briefly so they hold shape.
- 12
Heat pan
Heat a large non-stick or cast-iron skillet over medium-high heat until hot. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil (the oil raises the smoke point) and swirl to coat. The butter should foam but not burn.
- 13
Sear slices
Working in batches if necessary, place 2–3 slices in the skillet without crowding. Sear 1.5–2 minutes per side, pressing gently with a spatula to ensure even contact and develop a deep golden-brown crust. Adjust heat as needed to avoid burning. Transfer seared slices to a warm plate and keep warm.
- 14
Plate
Place one seared poundcake slice on each dessert plate. Add a generous scoop of vanilla bean ice cream alongside or on top of the warm cake. Drizzle warm caramel sauce over the cake and ice cream, then add a thinner drizzle of chocolate ganache. Finish with a small pinch of flaky sea salt and a mint leaf for color.
- 15
Serve
Serve immediately so the ice cream melts slightly against the warm cake and sauces. Leftover caramel can be refrigerated and gently reheated; ganache can be refreshed in a warm water bath if it firms up.