Still on the hunt for that old Chinatown pound cake, I am. Chinatown’s pound cake, this was not. However, it was a delicious pound cake. I mentioned in a previous post that I am not a huge fan of pound cakes but this one was honestly the best pound cake I ever tasted! It’s a very luxurious buttery-tasting cake with a lovely sweetness in the crust and a beautiful subtle flavor from the condensed milk. It was also incredibly moist.
I was so desperate to find a pound cake recipe with some Asian influence because I was hoping that it would be closer in flavor to what my dad was looking for. So when I came across Pichet Ong’s recipe for Condensed Milk Pound Cake from his book The Sweet Spot, I knew I had to give it a go. This recipe truly is as simple as throwing everything into a food processor!
Condensed Milk Pound Cake (from Pichet Ong’s “The Sweet Spot”)
- 1 cup (8 ounces/226 g) unsalted butter, at room temperature, plus more for greasing the pan
- 1 1/3 cups (7 ounces/200 g) all-purpose flour
- 3/4 tsp. baking powder
- 1/2 cup (3 3/4 ounces/ 106 g) sugar
- 1 vanilla bean, chopped, or tsp. vanilla extract
- 1 tsp. salt
- 3/4 cup (8 1/2 ounces/ 239 g) sweetened condensed milk
- 3 large eggs
Preheat the oven 325 F. Generously butter an 8 1/2 x 4 1/2 loaf pan and set aside.
Sift together the flour and baking powder and set aside.
Put the sugar and the chopped vanilla bean, if using, in the bowl of a food processor fitted with the metal blade and pulse until the vanilla bean is finely ground. Sift through a fine-mesh sieve and return the sugar mixture to the food procesor. If not using the vanilla bean, just put the sugar in the processor.
Add the butter and salt and process until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl occasionally. Add the condensed milk and pulse until well incorporated, about 15 times, scraping down the sides of the bowl once. Add the sifted dry ingredients and pulse until no traces of flour remain, about 10 times. Add the eggs and pulse just until combined, about 5 times. Scrape down the sides and bottom of the bowl, add the vanilla extract if using and finish mixing by hand to fully incorporate the eggs.
Transfer the batter to the prepared loaf pan. Bake until the top is dark golden brown and a tester inserted in the center comes out clean, about 1 hour. Cool completely in the loaf an on a rack, then unmold.