MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Smoky Toasted Cream Cheese Pound Cake
Categories: Cakes, Desserts, Cheese, Fruits
Yield: 8 servings
15 tb Unsalted butter; softened,
- more for greasing
1 1/4 c Cake flour; more for
- dusting
1 1/4 c Sugar
3/4 ts Baking powder
1 ts Kosher salt
3 oz Cream cheese; softened
1/2 Vanilla bean; scraped, seeds
- only
2 lg Eggs
1 1/2 ts Vanilla extract
2 Sprigs lemon verbena or
- lemon thyme
1 lb Hulled strawberries; halved
12 oz Bottle of berry lambic
- (fruit beer)
Goat butter; for serving
MAKE THE CAKE: Set oven @ 350°F/175°C.
Grease one 9x5x2-3/4" loaf pan with butter and
dust with flour; set aside. Whisk 1 1/4 cups flour, the
baking powder, and salt in a bowl. Separately, combine
3/4 cup sugar, 9 tbsp. butter, the cream cheese, and
vanilla seeds in a large bowl; beat on medium-high speed
with a hand mixer until smooth and fluffy, about 3
minutes. Add eggs, one at a time, beating after each
addition. Add dry ingredients and vanilla extract; beat
on low speed until just combined. Spread into even layer
in loaf pan and bake until golden and cooked through,
50-55 minutes; let cool.
MAKE THE LEMON VERBENA SYRUP: Combine 1/4 cup sugar, the
lemon verbena, and 1/4 cup water in a 2-qt. saucepan
over medium-high; cook until sugar has dissolved, 2-3
minutes. Strain, discarding herbs, and cool.
TO SERVE: Heat a charcoal grill or set a gas grill to
medium-high. (Alternatively, heat a grill pan over
medium-high.) Combine remaining sugar, strawberries, and
beer in a 10-inch cast-iron skillet; cook until fruit is
soft and liquid has reduced by 3/4, 20 minutes; keep
warm. Wipe skillet clean and heat over grill; slice
pound cake into 1-inch-thick slices and brush with lemon
verbena syrup. Working in batches, heat remaining butter
in skillet and cook pound cake, flipping once, until
golden, 3-4 minutes. Transfer to plates and smear with
goat butter; top with warm berries.
By: Mindy Sega
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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