The Ultimate Pound Cake

Recipe By: Christina Tosi

The Ultimate Pound Cake

Sure, you’ve had a pound cake. But what about a pound cake with all your sweet and salty cravings?

This Ultimate Pound Cake mixes chocolate, butterscotch, oats, ground coffee, graham cracker crumbs and is topped with pretzels and potato chips—all the goodness that goes into our iconic Compost Cookies.

This cake is inspired by the everything-but-the-kitchen-sink cookie that started it all. Our mission has always been to leave no tasty, crunchy, salty, sweet ingredient behind, so we’re jazzed to have you on this culinary pantry journey with us.

Make sure your sweet mixins don’t fall to the bottom during the bake. Swoosh them around in some flour before adding them to the batter. Add the salty part at the end by using melted chocolate and butterscotch as a “glue” to add your pretzels and potato chips to the top. Then slice and enjoy.

If you end up adding your own pantry favorite spin, let us know how it turns out! Tag us on Instagram with your creations.

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The Ultimate Pound Cake

Ingredients

90g

unsalted butter melted (1 stick or 7 tablespoons)

90g

buttermilk (1/3 cup)

30g

grapeseed or other neutral oil (3 tablespoons)

10g

vanilla extract( 2 1/2 teaspoons)

large eggs

240g

cake flour (2 cups)

180g

sugar (3/4 cups + 3 tablespoons)

30g

light brown sugar (2 tablespoons packed)

30g

old-fashioned rolled oats (1/4 cup)

ground coffee (1 tablespoon)

baking powder (1 teaspoon)

kosher salt (1 teaspoon)

75g

mini chocolate chips(1/3 cup + 1 tablespoon)

75g

mini butterscotch chips (⅓ cup + 1 tablespoon)

50g

graham crackers crumbled (1/3 cup)

10g

ap flour (1 tablespoon + 1 teaspoon)

65g

mini chocolate chips (1/3 cup)

2.5g

grapeseed or other neutral oil (1/2 tsp)

75g

mini butterscotch chips (1/3 cup + 1 tablespoon)

10g

grapeseed or other neutral oil (2 teaspoons)

25g

potato chips (1 cup)

25g

mini pretzels (1/2 cup)

The Ultimate Pound Cake

STEP 1

Heat the oven to 350°F. Grease and flour a 1-pound loaf pan.

STEP 2

Whisk the melted butter, buttermilk, 30g (3 tablespoons) oil, vanilla extract, and eggs together in a large bowl.

STEP 3

Whisk the cake flour, sugar, brown sugar, oats, coffee, baking powder, and salt together in a separate large bowl.

STEP 4

Pour the wet ingredients into the dry ones and stir to combine. If the batter looks lumpy, use a whisk to break up all the lumps.

STEP 5

In a separate bowl, toss the 75g (⅓ cup + 1 T) chocolate chips, 50g (¼ cup) butterscotch chips, and graham cracker crumbles, with the AP flour. (Tossing them in flour first helps to keep them from sinking to the bottom of the cake while it bakes.)

STEP 6

Pour half of the compost batter into the loaf pan, then fold the remaining batter into the bowl with the chocolate chips, butterscotch chips, and graham cracker crumbles. Pour this mixture on top of the batter in the loaf pan.

STEP 7

Bake until the cake rises and puffs, about 70 minutes. At 60 minutes, tap the top of the cake with your fingertips: The cake should bounce back and the center should no longer be jiggly. If it doesn’t pass this test, leave the cake in the oven for an additional 5 to 10 minutes.

STEP 8

Let the cake cool in the pan for 45 minutes, then run a small butter knife or offset spatula between the edge of the cake and the pan to help release the cake from the pan. Invert the pan onto a wire rack to fully release the cake. Turn the cake right side up and let it cool completely.

STEP 9

Melt the 65g (⅓ cup plus 1 teaspoon) mini chocolate chips and 2.5g (½ teaspoon)of oil in the microwave in 30-second increments. Repeat this step with the 75g (⅓ cup plus 1 tablespoon) butterscotch chips and 10g (2 teaspoons) oil in a separate container.

STEP 10

Decorate the top of the compost pound cake by dipping the potato chips and pretzels, broken up if desired, in the melted chocolate and butterscotch, using each as a glue to stick the chips and pretzels to the top. Put the cake in the fridge and let the chocolate harden and cool for 5 minutes, then dig in!

STEP 11

The cake will keep in the refrigerator, wrapped, for up to 1 week. Let the refrigerated cake sit at room temperature for 1 hour before serving.