Pomegranate Swirl Cake (w/ brown butter pomegranate icing)
Pound cake-esk cake with beautiful pomegranate jelly swirls and a nutty brown butter pomegranate icing. This cake is a balance of sweet, tart, and nutty… just like the best of us!
Author: Stephanie Kingery
Bake time: 30-35 min | Total time: 1.5 hours | Yields: 1 sheet cake
INGREDIENTS
Room temp ingredients**
CAKE & SYRUP
2 1/2 cups of all purpose flour
1/4 tsp of baking soda
1/2 tsp of baking powder
1/2 cup of whole milk**
1/3 cup sour cream**
3 large eggs**
1 stick of butter**
1 cup granulated sugar
1/4 cups of brown sugar
1 tsp of fine sea salt
1 tsp of vanilla extract
5-7 pomegranates, seeds taken out
1/2 water
ICING
1/2 cup of butter**
1/4 cup heavy cream**
3 cups powdered sugar
2 tbsp of pomegranate sauce
INSTRUCTIONS
CAKE & SYRUP
Take the seeds out of 5+ pomegranates, combine them, water and 1/4 cup of brown sugar in a small pot/pan over medium heat. Let that cook for about 10-15 minutes, stirring and mashing until the sugar is dissolved and all of the pomegranate seeds have been extracted. Strain and add the sauce back into the pan. Let simmer until sauce is reduced and slightly thick. When you dip a spoon in the sauce you should be able to run your finger on the back of the spoon and the sauce will stay separate and slightly tacky.
Preheat the oven to 360 F.
Beat butter until smooth and creamy.
Add sugar and cream it together at a medium speed until light and fluffy. 8-10 min.
Add vanilla extract and salt, beat for 1 more min until uniform.
Beat eggs in one a time, adding the next after the prior one is completely incorporated. After all the eggs are in, mix until everything is light and fluffy.
Sift flour, baking powder and baking soda into a bowl and whisk to distribute.
Add 1/3 of the flour mixture to the batter and mix until just blended in.
Add half of the sour cream and half of the milk, mix until just blended in.
Repeat the last two steps until all of the flour mixture, sour cream and milk has been incorporated.
Grease a sheet pan and pour your batter evenly into it.
Take 2 tbsp of your sauce out and set it aside for your icing, then gently pour the rest of your pomegranate sauce all over the cake batter. Use a butter knife to gently swirl the sauce and the batter without over mixing it.
Bake your cake in the oven for 30-35 minutes or until the tester comes out clean from the center.
ICING
Brown 1/2 cup of butter. Heat the butter in a small sauce pan over medium heat until it gets foamy. After it gets foamy it will start to develop brown flecks and turn a deep golden brown. The whole process usually takes about 10 minutes but watch closely as it will quickly turn from brown to burnt under the foam. Remove from heat and let cool for 2-3 minutes.
Pour your butter over your powdered sugar, add your cream and vanilla, and whisk vigorously until its emulsified and smooth.
ASSEMBLY
Spread your icing evenly over the top of your completely cooled cake. Garnish with fresh pomegranate seeds and small pieces of fresh mint.
How to save time making this cake
To save time in the whole process of putting this cake together, instead of using fresh pomegranates swap it out for bottled pomegranate juice. You can find pomegranate juice at most grocery and convience stores. To swap it out just add it into the pot (as you would the strained fresh juice) and reduce it down over medium/high heat until it is the right syrup consistency.
Did you make this recipe?
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