Orange-Rosemary Pound Cake

 

 Orange-Rosemary Pound Cake

 We had a stockpile of berries needing to be used.

And varietal flours feeling neglected.

For someone who manipulates traditional flours most days, I knew the whole grain versions had to be lonely as they aren’t on the A-list for the pool party. Moreover, my personal tastes are shifting when it comes to baked goods―not just for the healthier attributes of whole grain products but for the flavors they impart.

Flavor, now there’s a great jumping off point.

For this project, I thought it would be a good time to revisit the whole wheat and white whole wheat flours used from this recipe. Before I go any further, here’s a word about storing whole wheat flours: these types are best stored sealed airtight and under refrigeration or in the freezer. The flour contains the wheat germ which carries unsaturated oil content―a component prone to going rancid if stored beyond a few months outside of refrigeration. Always check the “Best if used by” date and trust your nose. For more details, my friend Noelle Carter of the Los Angeles Times wrote this article about storing flour.

Snip, Measure, Sift

To continue the flavor theme, a morning tour of the garden brought a waft of fragrant rosemary my way. A platter of fruit on the kitchen counter had citrus calling out to me. It was clear a path was unfolding. What was that? Did I hear Greek yogurt whisper my name? As I reached to fetch the yogurt and some butter from the fridge I paused―my standby fat of choice didn’t seem right. But I knew of another unusual player that would bring it, make it right; olive oil.

With all the players in place, I embarked on the path before me, manipulating in a non-traditional sort of way, elevating B and C-listers to the A-list. And what a sensational pool party it was!

 

Orange Rosemary Pound Cake

ORANGE-ROSEMARY POUND CAKE

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: One 9x5x3 loaf. Serves 10-12.

Serving Size: One slice

ORANGE-ROSEMARY POUND CAKE

With wholesome goodness this Orange-Rosemary Pound Cake recipe bursts with flavor. The addition of olive oil lends a savory twist which heightens the zest and fresh rosemary while assuring a moist crumb. Go ahead and indulge with health-minded delight. Superb on its own or it makes an excellent foundation to a stacked berry pound cake dessert.

Ingredients

  • ½ cup olive oil
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons orange zest (from 1 medium large orange)
  • 1 ½ teaspoons fresh minced rosemary
  • 3 eggs, room temperature
  • 1 cup white whole wheat flour
  • ½ cup regular whole wheat flour
  • ¼ teaspoon baking powder
  • 1/8 teaspoon baking soda
  • ½ cup Greek yogurt, room temperature

Instructions

  • Preheat oven to 325°F. Grease and lightly flour one 9x5x3 inch loaf pan; set aside.
  • In a large mixing bowl beat the olive oil and sugar with a hand-held or stand mixer on medium speed for a couple of minutes. Beat in vanilla, zest and rosemary until well blended. Scrape the bowl. Add one egg at a time beating well after each addition; scrape the bowl. Add the flour mixture and Greek yogurt alternately to the olive oil/sugar mixture beating on medium-low until just combined after each addition.
  • Pour batter into prepared pan. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Allow the loaf to cool in the pan on a rack until it can be handled without hot pads; about 10 minutes. Remove cake from pan; cool completely on the rack.
  • Dust with powdered sugar, slice and serve.
http://cakewalkr.com/orange-rosemary-pound-cake/

 I nearly forgot! Here’s what came of those berries.

Orange-Rosemary Pound Cake with Berries

A slice of shingled Orange-Rosemary Pound Cake is topped with fresh mixed berries tossed in a sprinkle of vanilla bean sugar, then finished with fresh whipped cream.

Comments

  1. Simple and divine…and I want to crawl through my screen!

    • Brooks Walker says

      Thank you Jen! Perhaps one day we’ll have transporters like they did on The Jetsons. That way you can sample the pound cake right where you are!

  2. Brooks, this looks absolutely fabulous! Thank you so much for sharing!

  3. Rosemary is my absolute favorite. I am imagining the harmony in this bread and I might just whip some up today since I have a lot of both on hand. This bread is beautiful!

    P. S. – I may have to adjust that suggested serving size…

    • Brooks Walker says

      Thanks, Dionne. I think you’ll love the cake. The rosemary supports the orange and the olive oil carries both flavors superbly―while bringing its own flavor along. This is one of those cakes where the flavor develops and tastes even better the next day. Enjoy!

  4. Rosemary is a very interesting ingredient in a pound cake!

    • Brooks Walker says

      The rosemary is unusual Medeja, and it works on so many delicious levels. I hope you’ll give it a try!

  5. Thanks for the great post, Brooks. Beside the awesome looking bread, the in-service on the flour was a good refresher. It’s so easy to become complacent about seemingly unimportant factors such as flour storage, I know I’ll play more attention now. Also, it’s a good reminder to be kind to your B and C list ingredients. Everyone enjoys center-stage now and then and just look at the wonderful results! I’ll be trying this one.

    • Brooks Walker says

      You’re welcome Dan. Thank you for the comment! Enjoy the poud cake—I’d love to hear how it goes.

  6. Brooks, your cakes always make my mouth water 😉
    That last picture is killing me…lol!

  7. Oh, Brooks!!! What a vision you have here. Simply beautiful!! While I’m a big fan of orange, whole grain flours and Greek yogurt, I’ve never moved to the savory realm with baked goods. I’ve seen recipes like this one that look to be so good, but just haven’t tried. I think I’m inspired!!
    Cheers!! 🙂

  8. Brooks,
    Your Orange rosemary Pound Cake is divine, especially with the rosemary. I made a similar cake last year, but didn’t have the rosemary. I’ll have to revisit the recipe! thanks for sharing.

  9. This cake contains my favorite ingredients! Orange zest, rosemary, whole wheat flour and greek yogurt make a heavenly flavor combination! Would love to have a slice or two at breakfast!

  10. Brooks, the cake looks delicious, I love the combo of Orange and Rosemary! I’ll give it a try for my Mother’s Day brunch!

    • Brooks Walker says

      Wonderful, Sheryl. It’s a do-ahead cake which tastes even better the next day. Enjoy!

  11. Brooks, this is the ultimate summer dessert. Not only because of the berries, but I love rosemary and orange together during the warmer months, in either sweet or savory dishes.

    • Brooks Walker says

      I hear you, Denise. The cake begs for berries on top, yet as a standalone, the orange and rosemary are truly harmonious. Thank you for the comment!

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