Parmesan Pound Cake With Fresh Berries
Ready In: 45 mins
Serves: 14
Ingredients
- 2 cups unbleached all-purpose flour (10 ounces)
- 2 teaspoons baking powder
- 1⁄2 teaspoon fine sea salt
- 1 cup freshly grated parmesan cheese (grate very fine)
- 1 cup butter, room temperature
- 2 cups sugar
- 6 large eggs, room temperature
- 2 cups creme fraiche, room temperature (or substitute 1 cup cream and 1 cup sour cream, combined)
- 1⁄2 cup cream cheese
Garnishes
- powdered sugar
- sweetened whipped cream
- fresh berries (strawberries, raspberries, blackberries, blueberries, or mixed berries) or other fresh fruit (such as sliced spiced peaches or carmelized apples)
Directions
- Sift together the flour, baking powder, and salt into a large mixing bowl.
- Whisk in the Parmesan. Set aside.
- Cream together the butter and sugar with a mixer, about 5 minutes.
- One at a time, add eggs to the butter mixture, mixing well (at medium speed) after each addition.
- Add cream cheese and mix until smooth.
- On slowest speed, alternate adding the flour mixture and the crème fraîche, ending with the flour mixture. Do not overmix.
- Butter and lightly flour two (8x8) metal cake pans or one large metal baking pan (9x12 or 9x13).
- Pour the cake batter into the prepared pans and spread evenly. Tap the pan down sharply on the countertop a couple of times to release any air bubbles.
- Bake at 350°F for 45-55 minutes, or until toothpick comes out clean. Let cool.
- Invert the completely cool cake onto a cutting board, trim the edges away, and then with a serrated cake knife, cut the cake in half lengthwise. Cut widthwise into 1½-inch slices. You will end up with fourteen 4- by 1½-inch slices. (Or cut slices only as you need them, keeping the cake well sealed in plastic wrap).
- Serve with your choice of garnishes.
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