Best 2 Strawberry Almond Pound Cake Recipes
Indulge in a delightful culinary journey with our exquisite Strawberry Almond Pound Cake, a harmonious blend of flavors and textures that will tantalize your taste buds. This classic pound cake recipe is elevated with the addition of fresh, juicy strawberries and the nutty richness of almonds, creating a symphony of flavors in every bite. With three variations to choose from, this recipe caters to diverse preferences and occasions.
The original Strawberry Almond Pound Cake is a timeless classic, featuring a moist and tender crumb studded with sweet strawberries and crunchy almonds. The glaze, made with powdered sugar and strawberry preserves, adds a touch of sweetness and a glossy finish.
For those who prefer a more decadent treat, the Strawberry Almond Pound Cake with Cream Cheese Filling is a heavenly choice. A luscious cream cheese filling, swirled with strawberry preserves, adds an extra layer of richness and creaminess to the already delightful cake.
And for those with gluten sensitivities, the Gluten-Free Strawberry Almond Pound Cake offers a delicious alternative without compromising on flavor. This version utilizes a blend of gluten-free flours to create a moist and flavorful cake that is just as satisfying as the original.
No matter your dietary preferences or occasion, our Strawberry Almond Pound Cake has a variation that will surely delight your palate. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure that will leave you with an unforgettable treat.
STRAWBERRY POUND CAKE
This beautiful cake is my husband's favorite. I add chopped pecans and strawberries to the batter and brush the cake right out of the oven with a sweet strawberry glaze. If there's any extra glaze, just serve it on the side.&emdash;Sue Wesson, Springhill, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside. , In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extracts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack., In a small saucepan, combine the sugar and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts. Brush some of the sauce over the warm cake. Serve cake with remaining sauce.
Nutrition Facts : Calories 419 calories, Fat 16g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 193mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 2g fiber), Protein 5g protein.
TOASTED-ALMOND POUNDCAKE WITH STRAWBERRY-RHUBARB COMPOTE
Poundcake is like brownies: a baker's challenge that sounds like child's play. The name itself is traditionally half the recipe - a pound each of butter, eggs, sugar and flour - but the technique is critical to producing a cake that is so tender it can stand alone but is still sturdy enough to hold up under a fruit compote, ice cream or sauce. This recipe, adapted from Joseph Murphy, a pastry chef at Gotham Bar and Grill, calls for melting the butter first, beating the eggs and sugar together until they are very thick, then whisking in the flours and the butter. Although the proportions are the same as for any other poundcake, the result is almost spongy, with a fine crumb.
Provided by Melissa Clark
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour a loaf pan. In a small saucepan, melt butter. Set aside to cool.
- Using an electric mixer fitted with whisk attachment, beat eggs and 1 cup sugar until thick and pale, about 3 minutes.
- In a bowl, sift together almond flour, cake flour and zest. Fold 1/3 of the flour mixture into eggs until thoroughly combined. Fold in rest of flour in 2 batches. Fold in all but 2 tablespoons of the melted butter. Scrape batter into pan, and sprinkle almonds on top. Brush remaining butter over almonds.
- Bake cake until a tester inserted into the middle comes out clean, 40 to 45 minutes. If the top of the cake seems to be getting overly browned before the center is set, cover with foil and continue baking. Let cool on a rack before inverting.
- Meanwhile, make the compote. In a medium saucepan, combine 12 ounces of the strawberries, the rhubarb, 3/4 cup sugar and 1/4 cup water. Bring mixture to a simmer and cook, stirring occasionally, until fruit breaks down into a puree. Let mixture cool, then taste and add more sugar if desired.
- Just before serving, place remaining strawberries in a large skillet, and sprinkle with sugar to taste. Cook strawberries over high heat until they release their juices and sugar dissolves. Serve slices of the poundcake surrounded by strawberry-rhubarb compote and topped with strawberries.
Nutrition Facts : @context http, Calories 676, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 38 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 17 grams, Sodium 198 milligrams, Sugar 51 grams, TransFat 1 gram
Tips:
- Make sure to use fresh, ripe strawberries for the best flavor.
- If you don't have almond flour, you can make your own by grinding almonds in a food processor until they are finely ground.
- Be careful not to overmix the batter, as this can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before glazing it.
Conclusion:
This strawberry almond pound cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a delicate almond flavor and a sweet strawberry glaze. It is sure to be a hit with everyone who tries it!
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