Tried the reverse creaming method on a pound cake and got a texture like cornbread instead of fluffy

I followed the King Arthur recipe exactly, creamed the butter into the dry flour first, and ended up with this dense crumb that almost crumbled when I sliced it - has anyone else gotten that weird texture from reverse creaming or did I just mess up the ratios?

3 comments

3 Comments

zara5721mo ago

Three times now I've tried reverse creaming and ended up with something that could double as cornbread at a BBQ. My first attempt was so dense I used half of it as a makeshift doorstop. The second time I threw it in the trash after one bite and went to the store for a box mix. Pretty sure I'm just cursed when it comes to starting with cold butter hitting the flour.

the_zara1mo ago

Used to think reverse creaming was foolproof but your story changed my mind completely.

mark36113d agoMost Upvoted

My third attempt at reverse creaming turned into hockey pucks with a crumb coating, I swear I could have used them for street hockey. At least with box mix you can always blame the recipe and not your own terrible baking instincts. My wife still brings up the time I made a "cake" that she said tasted like a stale biscuit soaked in regret. Box mix doesn't judge you for giving up halfway through.