Parmesan Pound Cake With Fresh Berries Recipes

GRILLED POUND CAKE WITH BERRIES

Grilled Pound Cake with Berries image

The toasty flavor of lightly grilled pound cake makes it the perfect accompaniment for summertime berries. Lemon-kissed whipping cream is a delightful finishing touch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 cup sliced fresh strawberries
1 cup fresh raspberries
1 cup fresh blueberries
5 tablespoons sugar, divided
1 tablespoon minced fresh mint
1 cup heavy whipping cream
1 tablespoon lemon juice
1 teaspoon grated lemon zest
3 tablespoons butter, softened
6 slices pound cake (about 1 inch thick)

Steps:

In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside. , In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and zest; beat until soft peaks form. Cover and refrigerate until serving., Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream.

Nutrition Facts : Calories 377 calories, Fat 27g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 193mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 3g protein.

PARMESAN POUND CAKE WITH FRESH BERRIES

Parmesan Pound Cake With Fresh Berries image

I have not tried this recipe yet but it sounds intriguing. It is adapted from a recipe from Metrovino restaurant in Portland, OR. The restaurant serves it with a coffee anglaise.

Provided by swissms

Categories Dessert

Time 45m

Yield 14 serving(s)

Number Of Ingredients 12

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
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)

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.

Nutrition Facts : Calories 500.7, Fat 33, SaturatedFat 19.9, Cholesterol 187.5, Sodium 405.3, Carbohydrate 44, Fiber 0.5, Sugar 28.9, Protein 8.8

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