Heart-healthy canola oil helps lighten this classic dessert. And an ingenious technique of soaking a vanilla bean in the oil adds deep, rich flavor to Canola Oil Pound Cake with Browned Butter Glaze.
6 tablespoons canola oil
1 vanilla bean, split lengthwise
1 3/4 cups sugar
1/2 cup unsalted butter, softened
2 large eggs
12 ounces cake flour (about 3 cups)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup nonfat buttermilk
Cooking spray with flour (such as Baker's Joy)
1 tablespoon unsalted butter
1/4 cup sugar
2 tablespoons 2% reduced-fat milk
1/2 teaspoon vanilla extract
How to Make It
Preheat oven to 350°.
To prepare cake, combine oil and vanilla bean in a small skillet over medium-high heat, and bring to a simmer. Remove from heat. Let stand 10 minutes or until mixture cools to room temperature. Scrape seeds from bean, and stir into oil; discard bean.
Combine the oil mixture, 1 3/4 cups sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Add the flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into a 10-inch tube pan coated with cooking spray, and spread evenly. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack, and remove from pan.
To prepare glaze, melt 1 tablespoon butter in a small skillet over medium heat; cook for 2 minutes or until lightly browned. Remove from heat. Add the remaining ingredients, stirring until smooth. Drizzle glaze over warm cake.
Just an FYI, a cup of cake flour weighs approximately 4 ounces! So the 12 ounces it is calling for is correct. If you used 24 ounces as mentioned above, you would have about six cups. This can be verified by looking it up on the internet or some cookbooks have weight measurement guides.
I'm giving it four stars because the flavor is excellent but I was disappointed that it didn't really have the texture of pound cake, plus I thought that it was a little dry. When I want to make a pound cake, I think that I will stick with CL's sour cream pound cake version but just add the vanilla bean to that.
I found this pound cake to be quite good, but not quite "pound cake" like. I understand it's a lightened version, and my issue was not with the taste! It was with the density. I used the cake flour, as the recipe called for, and found that it came of more like an angel food cake consistancy. Next time I will most likely use regular all-purpose flour and see if I can get the density right. I also have a gas oven, and think the cake was slightly overdone. Will check the cake at 50 minutes next time. Will definitely make again, and love that it is so much better for you!