A while ago, sometime after Thanksgiving, I pinned
this pound cake that had a pumpkin shape baked in the middle. When I pinned it I thought, "you could put any shape inside".
With Valentine's Day coming up, I thought baking a heart shaped pound cake would be perfect.
First, I made the batter for the colored shape that is going to go in the middle of the final cake, poured into a prepared loaf pan, and baked until almost done. I wanted the cake to be a little under done so that when I baked it again, it wasn't overdone.
In the meantime, I made the batter for the rest of the cake, which is
exactly like the batter for the first loaf, except without food
coloring. Then I set the batter aside. After I let the already baked loaf cool for 20 minutes, I sliced it into 10 even slices.
From those slices I cut out small heart shapes.
I set the cut out hearts back into another prepared loaf pan so that they all lined up.
Making sure none of the hearts shifted, I gently poured the uncolored batter over, using a spatula to spread out evenly.
I baked the loaf at 350 degrees for 50-60 minutes until a toothpick came out completely clean. I then let it it sit for about 5 minutes before removing the loaf from the pan and setting it on a wire rack to finish cooling.One it cooled, I sliced up the loaf into 10 slices, about the same thickness as the hearts. Once sliced, I could admire my handy work!
What do you think? Pretty nifty, huh!
I decided to make a pound cake from scratch, but you can
do this with a store bought pound cake mix as well. I also think a
strawberry cake would be nice as the inner layer.
See the recipe and directions below!
Valentines Day Pound Cake
Ingredients (note: Make 2 separate batches of batter, one with food coloring, one without)
1/2 cup butter, room temperature (x 2)
1/2 cup non-fat Greek yogurt (x 2)
1 cup sugar (x 2)
4 eggs (x 2)
1/2 tsp salt (x 2)
2 tsp vanilla extract (x 2)
1/4 tsp pink gel food coloring (only for inner shape)
2 cups all purpose flour (x 2)
Directions
1. In the bowl of a stand mixer, mix the butter, Greek yogurt, and sugar until light and fluffy.
2. Add the eggs, one at a time, mixing each one before adding the next.
3. Add vanilla, food coloring salt, and mix in until just combined.
4. 1/2 cup at a time, add the flour to the butter mixture, mixing in between each 1/2 cup. Once all flour is added, mix just until all flour is combined.
5. In to a greased and floured loaf pan, pour the cake batter.
6. Bake at 350 degrees for about 40-45 minutes. You want the cake to be just underdone, but not still wet inside.
7. Once the cake is done baking, remove it from the pan and place on a cooling rack. Allow to cool for 15-20 minutes.
8. In the mean time, repeat the first 4 steps and make a second batch of uncolored cake batter. Set aside
9. Take the cooled loaf and cut into 8 to 10 slices.
10. From each slice, use a cookie cutter to cut out the shape of your choice. Place the cut out slices back into a new greased and floured loaf pan. Line up each slice so they form one continuous shape.
11. Making sure she shapes stay in place, pour the uncolored batter over the shape. Even out the top of the batter with a spatula.
12. Bake second loaf at 350 for 50-60 minutes, or until a toothpick comes out clean. Remove from pan and set on cooling rack. Allow to cool for 15 minutes.
13. Slice into 8-10 slices and serve, or wrap in plastic wrap and store until ready to serve.
