Two variants of pound cake with one simple batter. A soft and fragrant sweet, perfect for breakfast and snack time. Quick to prepare.
Today I’m revealing a trick to bake two variants of pound cake with one simple batter. As I mentioned, it is a very easy batter to prepare. The two pound cakes are perfect for breakfast, snack time, or as a sweet treat at any time of the day.
The necessary ingredients are few and usually found in the pantry. The coconut gives the pound cake an exotic aroma, and the chocolate chips combined with pistachio crumbs will make the second pound cake irresistible. For an extra delicious final touch, I’ve added a generous layer of pistachio spread and Nutella.
Make sure to try these two variants of pound cake with one easy batter! Follow my recipe.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 16 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 199.45 (Kcal)
- Carbohydrates 24.68 (g) of which sugars 15.12 (g)
- Proteins 3.03 (g)
- Fat 10.57 (g) of which saturated 2.69 (g)of which unsaturated 6.38 (g)
- Fibers 0.63 (g)
- Sodium 22.10 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 1 cup yogurt
- 1 1/4 cups sugar
- 3/4 cup sunflower oil
- 2 1/2 cups all-purpose flour
- 1 packet baking powder
- 3 tablespoons shredded coconut
- 3 tablespoons chocolate chips
- to taste pistachio crumbs
- to taste Nutella®
- to taste pistachio spread
- to taste shredded coconut (for decorating)
- to taste pistachio crumbs (for decorating)
Tools
- 1 Bowl
- 1 Mixer
- 2 Pound Cake Pans
How to Prepare the Two Variants of Pound Cake with One Batter
In a bowl, combine the eggs, yogurt, and sugar. Mix with the electric mixer.
Add the sunflower oil and mix.
Add the flour and baking powder. Mix well, ensuring no lumps form.
Divide the batter into two equal parts. Add the shredded coconut to one part and mix. Add the chocolate chips and pistachio crumbs to the second part and mix.
Pour the two batters into two greased and floured pound cake pans. I used two disposable aluminum pans for 2 servings.
Bake in a preheated oven, static at 355°F. Let it bake for about 30 minutes. Make sure to check the baking time based on your oven.
Remove from the oven and let cool. Spread a layer of Nutella on the coconut pound cake, and top with shredded coconut. Spread a layer of pistachio spread on the second pound cake and decorate with pistachio crumbs.
Help yourself.
Storage
The pound cakes can be stored at room temperature, in an airtight container, for approximately 3-4 days. They can also be frozen, sliced or whole, wrapped in plastic wrap, and then placed in a food bag. They keep for about 2-3 months. To defrost, leave them at room temperature for a few hours.
FAQ
Can I replace the oil?
Yes, you can use about 1/2 cup of melted butter.
Can I substitute shredded coconut, pistachio crumbs, chocolate chips, and spreads?
Shredded coconut and pistachio crumbs can be replaced with an equal amount of chopped nuts (walnuts, almonds, hazelnuts). Chocolate chips can be replaced with pieces of dark, milk, or white chocolate. Pistachio spread and Nutella can be replaced with other spreads, jams, or simply with a dusting of powdered sugar.
