Parmesan Pound Cake With Fresh Berries Recipe

Name: Parmesan Pound Cake With Fresh Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Sift together the flour, baking powder, and salt into a large mixing bowl.
2
Whisk in the Parmesan. Set aside.
3
Cream together the butter and sugar with a mixer, about 5 minutes.
4
One at a time, add eggs to the butter mixture, mixing well (at medium speed) after each addition.
5
Add cream cheese and mix until smooth.
6
On slowest speed, alternate adding the flour mixture and the creme fraiche, ending with the flour mixture. Do not overmix.
7
Butter and lightly flour two (8x8) metal cake pans or one large metal baking pan (9x12 or 9x13).
8
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.
9
Bake at 350u00b0F for 45-55 minutes, or until toothpick comes out clean. Let cool.
10
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 11/2-inch slices. You will end up with fourteen 4- by 11/2-inch slices. (Or cut slices only as you need them, keeping the cake well sealed in plastic wrap).
11
Serve with your choice of garnishes.

1439

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Parmesan Pound Cake With Fresh Berries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Parmesan Pound Cake With Fresh Berries

How did you like this recipe?

Frequently Asked Questions