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Cream Cheese Pound Cake with Balsamic Strawberries

March 24, 2013

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In my younger years, Saturday nights were always about going out to bars, drinking too much, and spending the day after in a miserable state of hungover in front of too many episodes of Kardashian drama. But with my advanced age (I turn 26 in less than a week–YIKES), I’ve learned that some of the best nights are those spent staying inside with a group of friends, enjoying a homecooked meal and delicious pound cake.

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Last night a group of my girl friends (and some of their boyfriends and moms), spent the night in eating sweet potato black bean quesadillas (Thanks Ash!) and trying out this new recipe for pound cake from the Joy the Baker cookbook. I recently saw a Julia Child quote on Pinterest: “A party without cake is just a meeting.” I completely agree.

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Cream Cheese Pound Cake, recipe from the Joy the Baker cookbook

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 (8-ounce) package cream cheese, softened
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 tsp vanilla extract
  • 4 large eggs

Preheat oven to 325 degrees with rack in the center. Whisk together the flour, baking powder, and salt. Set aside. In a stand-mixer fitted with a paddle attachment, mix the cream cheese on medium until soft and pliable. Add softened butter and sugar. Cream until well combined. Add vanilla extract. Add eggs, one at a time, mixing until each has been incorporated. Slowly add dry ingredients and mix until just combined. Remove bowl from mixer and gently fold with a rubber spatula until batter is smooth. Pour batter into a greased and floured loaf pan and place in the oven. Bake for 30 minutes then rotate. Bake an additional 30-40 minutes, until a cake tester inserted into the center comes out clean. Remove from oven and allow to sit in the pan for an additional 20 minutes. Flip onto cooling rack and allow to cool completely.

Balsamic Strawberries, recipe courtesy of Ina Garten

  • 4 pint fresh strawberries, sliced thick
  • 5 tablespoons balsamic vinegar
  • 2 tablespoons sugar

About 30 minutes before serving, combine ingredients and mix. Allow to sit at room temperature. When time to serve, add a dollop of ice cream or whipped cream to a slice of pound cake and spoon strawberries over top.

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