Thursday, May 10, 2012
cheddar cheese loaf.
If you're a fan of sweet-salty contrasts in desserts, then you may just like this cake. It is just your regular, a little sweet pound cake flecked with shreds of cheddar, but I doubt that you would think of it as just a cake.
Eaten warm out of the oven, you have the luxury of digging your fork into the crunchy top crust, also courtesy of browned crispy cheddar cheese, and molten pockets of the aforementioned cheese tunneling throughout the cake. Should you have to control yourself for a few hours before tucking in, the cheese would not be as molten but no matter, it will still be as delicious.
My only critique of the original recipe is that it incorporated too little cheddar, and the cake may come of as a little too sweet overall. From here, you have two options: First to add another fistful of cheese or secondly, to reduce the sugar. Or a third option- to do both but I wouldn't recommend slashing the sugar by too much because you may dim the contrast between sweet and salty.
Cheddar Cheese Loaf
adapted from here
makes a 9 x 5 inch loaf
230g sugar (I would use 180g next time)
280g cake flour
1 tsp baking powder
80g shredded cheddar cheese (I would throw in another 40g)
extra shredded cheddar, for sprinkling on top
Preheat oven to 350F. Prepare a 9 x 5 inch loaf pan.
Mix the flour and baking powder together.
Cream the butter and sugar until pale and fluffy. Add in the eggs, one by one, until incorporated. Beat in the flour mixture and milk alternately, starting and ending with the flour mixture. Fold in the cheddar cheese.
Pour batter into the prepared loaf tin and sprinkle with additional shredded cheddar. Bake for about 45 minutes or until a skewer inserted comes out with a few moist crumbs attached.