Strawberry Crunch Pound Cake Recipe
Discover the magic of Strawberry Crunch Pound Cake: a rich, buttery base meets tangy strawberry preserves & a crispy topping. A taste of nostalgia!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 whole large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup strawberry preserves
For The Crunch Topping
- 1/2 cup crushed freeze-dried strawberries
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter melted
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch loaf pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, milk, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Swirl in the strawberry preserves using a knife, creating a marbled effect.
- Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the crunch topping by mixing the crushed freeze-dried strawberries, sugar, and melted butter.
- Sprinkle the crunch topping over the cake during the last 10 minutes of baking.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ingredient Quality: Always opt for high-quality ingredients. Using fresh eggs and premium butter can make a notable difference in the cake's taste and texture.
- Freeze-Dried Strawberries: These are available at most gourmet grocery stores or online. They provide a concentrated flavor and crisp texture which regular dried strawberries can't match.
- Pan Size: If you don't have a 9-inch loaf pan, you can use a bundt pan or even make cupcakes. Just adjust the baking time accordingly.
- Checking Doneness: Ovens can vary, so start checking the cake around 45 minutes. When a toothpick comes out with a few crumbs (not wet batter), it's done.
- Cooling: Allow the cake to cool completely before slicing. This ensures the flavors meld and the texture sets, providing cleaner slices.
- Storage: While the cake can be stored at room temperature, if you're in a humid environment, consider refrigerating it to preserve the crunchiness of the topping.
- Variations: Feel free to experiment! Use different fruit preserves or even a combination to create your own unique flavor profile.
- Serving Suggestion: This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream on the side.