Parmesan Pound Cake With Fresh Berries

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 14
• 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
• 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)

Recipe

• 1 sift together the flour, baking powder, and salt into a large mixing bowl.
• 2 whisk in the parmesan. set aside.
• 3 cream together the butter and sugar with a mixer, about 5 minutes.
• 4 one at a time, add eggs to the butter mixture, mixing well (at medium speed) after each addition.
• 5 add cream cheese and mix until smooth.
• 6 on slowest speed, alternate adding the flour mixture and the crème fraîche, ending with the flour mixture. do not overmix.
• 7 butter and lightly flour two (8x8) metal cake pans or one large metal baking pan (9x12 or 9x13).
• 8 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.
• 9 bake at 350°f for 45-55 minutes, or until toothpick comes out clean. let cool.
• 10 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).
• 11 serve with your choice of garnishes.