BUTTER-TOASTED VANILLA POUND CAKE WITH MACERATED STRAWBERRIES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Butter-Toasted Vanilla Pound Cake with Macerated Strawberries image

Provided by Daphne Brogdon

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 19

1 pound fresh strawberries, sliced
2 tablespoons balsamic vinegar
2 tablespoons sugar
3 drops almond extract
Pinch salt
Generous pinch coarsely ground black pepper
4 tablespoons butter
4 slices Vanilla Pound Cake, recipe follows, or store-bought
4 scoops vanilla ice cream
1/4 cup sliced almonds, toasted, for garnish
1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
7 ounces (1 3/4 sticks) butter, softened, plus 1 tablespoon for greasing the loaf pan
3 ounces cream cheese, softened
1 1/2 cups sugar
5 eggs
1 tablespoon pure vanilla extract

Steps:

  • In a medium bowl, combine the strawberries, balsamic vinegar, sugar, almond extract, salt and pepper and toss to coat. Leave to macerate for 15 to 20 minutes in the refrigerator.
  • Melt 2 tablespoons of the butter in a large skillet or griddle over medium-low heat, swirling to coat the entire pan. Add the pound cake slices and toast until lightly browned on the bottom, 2 to 3 minutes. Remove the pound cake from the pan, swirl in the remaining 2 tablespoons butter; and toast the pound cake on the reverse side until lightly browned, another 2 to 3 minutes.
  • Place the toasted pound cake on plates and add a scoop of vanilla ice cream to the side of each slice. Top the slices with some of the macerated strawberries and garnish with toasted almonds. Serve immediately.
  • Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan
  • In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside.
  • In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy. Add the sugar and mix for 1 minute. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended.
  • Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes. Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely. Yield: 8 servings

There are no comments yet!