I did quite a bit of baking during the graduation/mother’s day/birthday weekend extravaganza that took place a few weeks ago. I have to say though, this might be my favorite thing I made that week. The cream cheese pound cake is soft and moist with a chewy crust that’s ridiculously delicious. Our plan was to have a slice with dinner and share the rest with friends, but this was way too good to part with!
The strawberry coulis is a great addition to this cake. If you don’t have strawberries around you could top the cake with nearly any kind of fresh fruit, I ate several slices plain and it was perfect that way too. Honestly, the only way can go wrong with this one is if you decide not to make it!
- 1½ cups unsalted butter, at room temperature
- 8 oz. cream cheese, at room temperature
- 3 cups sugar
- 6 large eggs
- 1½ tsp. vanilla extract
- ½ tsp. almond extract
- 3 cups all purpose flour
- 1 tsp. salt
- Strawberry Coulis
- 2 cups quartered, hulled strawberries (about 12 oz.)
- 3 tbl. sugar
- 1 tbl. fresh lemon juice
- 1-3 tbl. water
- Preheat the oven to 325 degrees. Butter and flour a 12-cup bundt pan, or spray it with non-stick cooking spray.
- Beat the butter and cream cheese on medium speed until smooth. Pour in the sugar and beat on high until light and airy, at least 5 minutes. Add the eggs, one at a time, beating after each addition and scraping the bowl as needed. Mix in the vanilla and almond extracts. Stir in the flour and salt until just combined.
- Pour the batter into the prepared bundt pan and gently shake the pan to even out the top. Bake for about 75 minutes until the cake is golden brown and a toothpick inserted in the cake comes out clean. Allow the cake to cool in the pan for 20 minutes before removing it from the pan to finish cooling.
- To make the strawberry coulis, combine the strawberries, sugar and lemon juice in a blender and puree until smooth. Add water as necessary to reach the desired consistency (I used about 2 tablespoons, next time I'll use a little less, but it's just personal preference!). If desired, press the mixture through a fine mesh sieve to remove the seeds. Refrigerate until cold then serve with slices of pound cake.
Source: Smitten Kitchen