Well, this is embarrassing. I’m
not dead and I haven’t starved. Those are the most important things, I guess. That
and getting back to posting after way too long.
And getting back with this super-easy,
brightly seasonal, sweet and delicious pound cake makes everything all better.
I wish I had had a chance to
photograph the beautiful strawberries I acquired for this cake while they were
in their lustrous prime. They were the first locally-grown berries I had a
chance to scoop up, and they were beautiful. They were also particularly delicious,
which, in turn, made a delicious cake. I just stirred them into an easy, sweet
pound cake batter, and all was right with the world.
I kept things pretty simple with
just the strawberries and a bit of vanilla, but I think there are plenty of
other ways you could go with this basic cake. I’d like to add some fresh basil or
mint with the strawberries. Other berries would be good, too, and maybe some
rhubarb. This basic sour cream pound cake batter could also easily house
chocolate chips or nuts, too. Let the season be your guide.
And with cake this easy and
satisfying, there should be a cake for every season. Right now, strawberries
rule the scene.
Strawberry Sour Cream
Pound Cake
Adapted from thebittersideofsweet.com
1 ½ all-purpose flour
¼ teaspoon baking soda
¼ teaspoon fine salt
1 stick (1/4 pound), room
temperature
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 cup finely chopped fresh
strawberries
1. Preheat oven to 350 F.
Spray an 8-inch loaf pan with nonstick cooking spray or grease it with butter.
Coat the sprayed pan with flour. Set aside.
2. In a medium-size bowl,
combine the flour, baking soda, and salt. Whisk together to combine. Set aside.
3. In the bowl of a stand
mixer fitted with the paddle attachment, beat together the butter and sugar at
medium speed until well-creamed. Add the eggs one at a time, beating to combine
well after each one. Beat in the vanilla extract.
4. Beat in about one third of
the flour mixture followed by half the sour cream. Beat in another one third of
the flour mixture, then the remaining half of the sour cream, then the last of
the flour.
5. Fold in the chopped
strawberries by hand with a spoon or rubber spatula. Spoon the batter into the
prepared pan.
6. Bake at 350 F for 60-70
minutes, or until a wooden pick inserted in the center comes out with no wet
batter sticking to it. Cool in the pan about 10 minutes. Run a knife along the
sides of the pan to loosen the cake. Turn out the cake and cool completely on a
wire rack.
Makes 10-12 servings.
Other recipes like this one:
Cherry Almond Loaf Cake, White Cake with Berries and Lemon Glaze, Strawberry Basil Muffins
One year ago: Greens and Cheese Panini with Bacon
