| Prep: 15 mins | Cook: 55 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 312 | 15.3g | 9.2g | 41.7g |
| sugars | fibre | protein | salt |
| 25.3g | 1.0g | 4.9g | 0.40g |
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As someone who treasures the rich and hearty flavors of Midwestern cuisine, I find the Sapodilla Pound Cake to be a delightful departure that still feels oddly familiar. This recipe takes me back to the Nebraska summers of my childhood, where fresh, ripe fruits were never in short supply. The natural sweetness of the sapodilla melds beautifully with traditional pound cake ingredients, creating a union that is both unexpected and comforting.
Nutritional Benefits
Sapodilla, although not commonly found on Midwestern farms, is a nutritional powerhouse that brings an exotic twist to this classic recipe. It’s rich in dietary fiber and essential vitamins like C and A, making it a great addition to any diet. The cake itself, while indulgent, benefits from the yogurt, which adds a tangy note and contributes probiotics for gut health.
A Versatile Choice
This recipe for Sapodilla Pound Cake can be paired with a variety of other dishes, making it a versatile choice for any meal. For instance, it pairs delightfully with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. Alternatively, you can serve it alongside a fresh fruit salad to highlight the cake’s fruity undertones.
If you enjoy dishes like banana bread or apple pie, you’ll find that this cake offers a similar warmth and moist texture, but with a unique twist thanks to the sapodilla. It’s a wonderful addition to brunch tables, holiday gatherings, or simple family dinners.
For those interested in exploring more about sapodilla and its benefits, you might find this article enlightening. Or, if you’re keen to experiment with other enticing fruit-based desserts, check out some amazing recipes here.
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What You’ll Need
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 1 cup ripe sapodilla, mashed
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Method
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Step One
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Step Two
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step Three
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes using an electric mixer.
Step Four
Add the large eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
Step Five
Gradually add the flour mixture to the butter mixture, alternating with the plain yogurt. Begin and end with the flour mixture, mixing just until incorporated after each addition.
Step Six
Fold in the mashed sapodilla gently, ensuring it is evenly distributed throughout the batter.
Step Seven
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step Eight
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step Nine
Allow the pound cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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