Parmesan Pound Cake With Fresh Berries Recipes

PARMESAN POUND CAKE WITH FRESH BERRIES

Steps:

• 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.

GRILLED POUND CAKE WITH BERRIES RECIPE BY TASTY

Steps:

• Clean the grill grates if necessary. Preheat the grill on high heat for 10 minutes.
• Slice the pound cake into 7 1-inch (2 ½ cm) slices. LIghtly brush both sides of each slice with melted butter. Set aside.
• Hold a paper towel between tongs and dip it in the canola oil. Carefully oil the grill grates.
• Thread about 4 strawberries onto each bamboo skewer. Place the skewers on the oiled grates, cover, and grill for 2 minutes on each side without disturbing, until the strawberries have grill marks. Transfer the skewered strawberries to a cutting board and let cool slightly.
• Reduce the grill to medium-high heat.
• Cut the strawberries in half lengthwise. Transfer to a large bowl with the blackberries, sugar, and lemon juice and toss well. Let the berries macerate while you grill the pound cake.
• Arrange the slices of cake on the grates, cover, and grill for 2 minutes, then flip and grill on the other side for 2 minutes more, until the cake is well toasted with grill marks.
• Transfer the grilled cake to serving plates and top with a dollop of whipped cream and the macerated berries.
• Enjoy!

WHIPPED CREAM POUND CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined., Pour into two greased and floured 9x5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Serve with fruit if desired.