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Parmesan Pound Cake With Fresh Berries

Parmesan Pound Cake With Fresh Berries Recipe

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.
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Course: Dessert
Cuisine: Italian
Keyword: < 60 Mins, Apple, Berries, Cheese, Dessert, For Large Groups, Fruit, Sweet, Weeknight
Cook Time: 45 minutes
Calories: 500.7kcal

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)

Instructions

  • 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.

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Nutrition

Serving: 134g | Calories: 500.7kcal | Carbohydrates: 44g | Protein: 8.8g | Fat: 33g | Saturated Fat: 19.9g | Cholesterol: 187.5mg | Sodium: 405.3mg | Fiber: 0.5g | Sugar: 28.9g