Parmesan Pound Cake With Fresh Berries

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
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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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