A few days ago, Tim and I rearranged our work hours to go to the pumpkin patch in the middle of the day. We never found the pumpkin patch. Instead, where the map said the patch should be, we found a sweet little house and a lot of open land and, well, this:

cows

Sometimes I forget how close you live to the country when you live in Nashville. The entire time we drove those sunny back roads, we never saw another human being. We saw the friendly guys above, some horses, a dog I thought was a llama and a large parcel of land with a big “for sale” sign, but there were no signs marked “pumpkins,” no arrows directing us a different way, so we drove the winding trail back to town, just us and the animals and the blue sky.

hayonhills
TNstreets
RuralTN
countryside

Back in town—Watertown, that is, population 1500—We found an antique store where the shopkeeper not only welcomed us in, but also told us about her daughter, talked about Maine, invited us back (“Wednesdays and Thursdays are the best days”) and recommended another shop to check out. “Just before that old brick building, you see it? The open sign?” We visited a roadside stand with mums as big as toddlers, two of which now grace our front porch. We passed a high school marching band, practicing off Main Street. Then, I listened to Tim tell me about growing up in a small Ohio town where he and his brother would ride their bikes to the grocery store for their mom and where, when a person wanted Chinese food, he’d have only one place to pick.

So we didn’t come home with a pumpkin, but we did come home refreshed, which was essentially the point of the midday errand. Also, as everybody knows, you don’t have to visit a pumpkin patch to find pumpkin. And that brings me to today’s pound cake.

HARVEST pound cake

I like the idea of pound cake. It’s a name that sounds like what it means! According to What’s Cooking America, pound cake became popular in an era when many people couldn’t read and so being able to say “Use a pound of everything!” made a lot more sense than telling someone to memorize a series of steps you couldn’t write down.

harvest pound cake
Harvest Pound Cake

The concept got me wondering about using flours besides all-purpose in a pound cake. Would einkorn still maintain the same proportions true to pound cake, provided I weighed it to measure rather than scooping out cups?

harvest pound cake on plate

I am pleased to report it did. What’s more, incorporating a little fall flavor into the basic formula only took things up a notch. Below, a recipe for a true (half-)pound cake, based on a method that’s been used since the days when all towns were small towns and all cakes were baked at home.






Harvest Einkorn Pound Cake
Makes one cake

Traditional pound cakes don’t require baking powder or baking soda because they are leavened instead through eggs and air. Just eggs and air! Because of this, the initial mixing (creaming butter and sugar, then adding eggs one at a time) is important. While you’re creaming the butter with the sugar, you’re actually whipping air into the mixture, just as you keep doing with the eggs. Essentially, the more air bubbles, the lighter the cake’s crumb. If this seems overwhelming to you, don’t sweat it—Just follow the directions below, and you’ll be fine.

Note: Double this recipe to full pounds to make two pound cakes, each the size of a loaf pan. While weights are crucial here, I’ve also provided standard American measurements, should you prefer them.

Ingredients:
2 sticks (1/2 pound) unsalted butter, at room temperature
1 1/2 cups (1/2 pound) coconut sugar
4 eggs (1/2 pound)
Scant 2 cups (1/2 pound) einkorn flour
1/2 cup (1/4 pound or 4 ounces) pumpkin puree
1/2 teaspoon salt
Heaping 1/2 teaspoon cinnamon
1 teaspoon vanilla

Directions:
Butter a loaf pan and preheat the oven to 350F.

In a large bowl, cream butter and sugar together until well incorporated. Add the eggs one at a time, the einkorn flour, the pumpkin puree, the salt, the cinnamon and the vanilla, blending after each addition. (Alternate: mix dry ingredients in one bowl, wet in another, then alternately add these mixtures to the creamed butter/sugar. I was going for easy here, so I dumped everything together.) Pour mixture into loaf pan and bake for an hour to an hour and a half, until a toothpick inserted into the center comes out clean.

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 18 Comments

  1. Sophia

    It’s so easy to forget how close to nature we can be, even when living in fairly large cities. It only takes us 30 minutes to leave the hustle and bustle of Rome behind but it’s still incredible how much everything changes within such a short distance. We are driving up north to Bologna for a wedding this weekend and while the destination is another (although small-ish) city, I cannot wait for the hours of driving and greenery that will surround us on our trip there.

    As for the pound cake, I just made an Einkorn couronne, using wholemeal Einkorn flour, and it worked wonderfully, so I bet it works well in a pound cake. I generally find pound cakes lend themselves well to variation – I have tried a Kamut pound cake recipe before and it was wonderful. I also think a Rye pound cake would be delicious with some poached fruit on the side (quince if you can get your hands on them, failing that some pears or apples). I also tend to reduce the sugar by 1/3 and have never had any issues with how my pound cakes turn out.

    1. Shanna Mallon

      Sophie, Why does everything so so romantic when it’s happening in Italy? “Leave the hustle and bustle of Rome.” “Driving up north to Bologna.” I love it! And the images of country surrounding the metro area, even in Italy. And as for pound cake, I saw your photo on Instagram and it looked amazing! I am so impressed!

  2. felicia | Dish by Dish

    loving the new layout Shanna and the pound cake too of course! And I like that you’re displaying almost the full posts instead of just the first picture (as you used to i believe). I’m trying to display the full posts, but don’t seem to know how to do it! Some tips?

    xoxo,
    F

    1. Shanna Mallon

      Thanks, Felicia! For our theme in WordPress, we control how much is shown on the front page through “more” tags. I don’t know if that’s helpful or not? Feel free to email me if you’ve got more questions!

  3. Jacqui

    I love how you guys didn’t get frustrated that the pumpkin patch wasn’t there but were instead able to make the best of your day and find joy and beauty and antiques and mums.

  4. Renee Ranjani Shuman

    You and me, girl. Einkorn lovers for life.

    Sometimes I feel like I’m alone in the world when I’m using einkorn, trying to figure out how to use it on my own with no massive, trusted pastry text to guide me. But your posts remind me that I’m not alone, and that people are finding (lots) of success using einkorn as they would normal flour (for most things). <3

  5. Pingback: Cold Fighting Soup: Tomato Beef Soup with Einkorn Wheat Berries and Bone Broth

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *