Crunchy Top Pound Cake Recipe (Cold Oven Method)
This crunchy top pound cake recipe bakes up with a thick, golden, crackly crust and a rich, buttery interior. Made with simple pantry ingredients and baked using the cold oven method, it creates that classic dense texture with a moist crumb and signature crispy top. Perfect for slicing and serving with coffee, fresh berries, or on its own.
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Servings:
Ingredients
- 6 eggs room temperature
- 1 cup butter 226 g
- 3 cups sugar 680 g
- 3 cups all purpose flour 450 g
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
Instructions
- Grease and flour a 12-cup bundt pan or tube pan, making sure to coat every curve so the cake releases cleanly. Let the butter and eggs come to room temperature before starting.
- In a large bowl or the bowl of a stand mixer, beat the butter and sugar on medium speed until light in color and fluffy in texture. This step is key for a smooth, tender crumb.
- Add the eggs one at a time, mixing well after each addition. Add the vanilla along with the eggs so it blends evenly into the batter.
- Alternate adding the flour and heavy whipping cream, beginning and ending with the flour. Mix on low speed just until combined after each addition. Do not overmix once the dry ingredients are added.
- Spread the thick batter evenly into the prepared pan and smooth the top.
- Place the pan into a cold oven, then turn the oven to 300°F. Bake for 80 to 90 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool completely in the pan before turning it out onto a wire rack.
Notes
The cold oven method is what creates the signature crunchy, crackly top.
You can also divide the batter into 2 loaf pans and bake at 300°F for about 80 to 90 minutes, checking early for doneness.
Make sure all ingredients are at room temperature for the smoothest batter and best texture. Do not overmix once the flour is added or the cake can become tough.
Let the cake cool fully before removing to prevent sticking and breaking. If you make this crunchy top pound cake, leave a comment and let me know how it turned out, or tag @BetterBakerClub so I can see your bake.
Make sure all ingredients are at room temperature for the smoothest batter and best texture. Do not overmix once the flour is added or the cake can become tough.
Let the cake cool fully before removing to prevent sticking and breaking. If you make this crunchy top pound cake, leave a comment and let me know how it turned out, or tag @BetterBakerClub so I can see your bake.
